Mediterranean Grilled Shrimp & Avocado Rice Bowl With Mango Salsa

This vibrant and nourishing Mediterranean bowl features smoky grilled shrimp, creamy avocado, sweet-tart mango salsa, and a zesty creamy chili dressing. Served over a bed of fluffy rice, it’s a balanced and refreshing dish that brings together bold spices, fresh herbs, and bright citrus flavors. Perfect for a healthy lunch or a colorful dinner, this bowl is both beautiful and satisfying.

Total Time: 35 minutes

Prep Time: 20 minutes

Cook Time: 10–15 minutes

Servings: 2–3 bowls

Ingredients

For the Grilled Shrimp:

1 lb (450g) raw shrimp, peeled and deveined

1 tbsp olive oil

2 cloves garlic, minced

1 tsp smoked paprika

½ tsp cumin

½ tsp chili powder

Juice of 1 lemon

Salt and black pepper to taste

For the Mango Salsa:

1 ripe mango, diced

1 medium tomato, diced

2 tbsp red onion, finely chopped

2 tbsp fresh cilantro, chopped

Juice of ½ lime

Salt to taste

For the Avocado Mash:

1 ripe avocado

Juice of ½ lemon or lime

Salt and pepper to taste

Optional: pinch of garlic powder

For the Creamy Chili Dressing:

¼ cup Greek yogurt or mayonnaise

For the Rice Base:

1 cup cooked basmati, jasmine, or brown rice

Optional: 1 tsp olive oil and a pinch of salt mixed into the rice for extra flavor

Optional Toppings:

Sliced avocado

Extra cilantro

Lime wedges

Instructions

1. Marinate the Shrimp:

In a bowl, mix olive oil, garlic, paprika, cumin, chili powder, lemon juice, salt, and pepper. Toss the shrimp in the marinade and let sit for 10–15 minutes.

2. Prepare the Mango Salsa:

In a small bowl, combine mango, tomato, red onion, cilantro, lime juice, and salt. Mix and set aside.

3. Mash the Avocado:

In another small bowl, mash the avocado with lemon or lime juice, salt, and pepper (and garlic powder, if using). Keep it chunky or creamy per preference.

4. Make the Creamy Chili Dressing:

Whisk together Greek yogurt (or mayo), olive oil, lime juice, Dijon mustard, sriracha, honey, salt, and pepper until smooth. Adjust heat and sweetness to taste.

5. Cook the Shrimp:

Heat a grill pan or skillet over medium-high heat. Grill the marinated shrimp for about 2–3 minutes per side, until opaque and lightly charred. Do not overcook.

6. Assemble the Bowls:

Start with a base of rice in each bowl.

Top with grilled shrimp, a scoop of mango salsa, mashed avocado, and optional avocado slices.

Drizzle with creamy chili dressing.

Garnish with extra cilantro or lime wedges if desired.

Tips

Don’t Overcook the Shrimp:
Shrimp cook very quickly—just 2–3 minutes per side. Overcooking will make them rubbery. Look for pink color and a slight curl.

Use Ripe Mango and Avocado:
For the best texture and sweetness, use mangoes and avocados that are ripe but still firm (so they don’t turn mushy in the bowl).

Marinate Ahead for More Flavor:
Marinate the shrimp up to 2 hours in advance and refrigerate for deeper flavor. Don’t go overnight, as the acid in lemon juice can begin to “cook” the shrimp.

Make the Dressing Ahead:
The chili-lime dressing keeps well in the fridge for 3–4 days and tastes even better after resting.

Warm the Rice:
Slightly warm rice helps the flavors of the toppings stand out and gives the bowl a fresh-cooked feel.

Chop Salsa Finely:
For best texture, keep the mango salsa in small even pieces so it blends nicely in each bite.

Add a Crunch Element:
Try topping with shredded cabbage, crispy tortilla strips, or pumpkin seeds for crunch.

Variations

Protein Options:

Grilled Chicken – Marinate similarly to shrimp.

Seared Salmon – Works great with the chili dressing.

Tofu or Tempeh – For a vegetarian version, grill or pan-sear tofu cubes.

Grain Base Swaps:

Quinoa (for added protein)

Couscous

Farro

Cauliflower rice (for low-carb)

Different Dressings:

Greek Tzatziki for a creamy cucumber flavor

Lemon Tahini Dressing for a nutty profile

Hummus + olive oil drizzle

Add More Veggies:

Roasted red peppers

Sliced cucumbers

Cherry tomatoes

Grilled zucchini or eggplant

Salsa Variations:

Pineapple or peach instead of mango

Add jalapeño for heat

Use pomegranate seeds for a wintery version

Wrap It Up: Turn this bowl into a wrap using pita bread, lavash, or tortillas.

Make It a Salad Bowl: Skip the rice and use romaine, arugula, or spinach as the base.

Q&A

Q: Can I use frozen shrimp?
Yes! Just thaw and pat dry before marinating.

Q: How long can leftovers last?
Store in an airtight container for up to 2 days. Keep dressing separate until ready to eat.

Q: Is this gluten-free?
Yes, if all condiments and dressings are certified gluten-free.

Nutrition Estimate (per serving)

Varies based on portion size and dressing used.

Calories: ~500–600 kcal

Protein: 30–35g

Carbs: 45–50g

Fat: 25–30g

Fiber: 8–10g

Conclusion

This Mediterranean Grilled Shrimp & Avocado Rice Bowl is a feast for the senses—smoky, creamy, fresh, and spicy all at once. Whether you’re making it for a dinner party or a healthy weeknight meal, it’s a wholesome and flavorful bowl that’s sure to impress.