Lime-Cilantro Shrimp & Avocado Bowl with Mango
A vibrant, protein-packed bowl featuring plump shrimp seared to perfection, creamy avocado, sweet mango, and a zesty lime-cilantro dressing—ready in under 25 minutes. This mexican-inspired quick meals (low-carb) ready in about 25 minutes pairs (1 lb), peeled and deveined shrimp, large, diced avocado, diced mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz (1 lb), peeled and deveined shrimp
- 1 large, diced avocado
- 1 cup, diced mango
- 4 oz (about 4 cups loosely packed) baby spinach
- 1, zested and juiced lime
- 1/4 cup finely chopped fresh cilantro
- 2 tbsp olive oil
- 1 clove, minced garlic
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat shrimp dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
- Step 2: Remove shrimp from skillet, leaving any juices behind. Add remaining 1 tbsp olive oil, minced garlic, and red pepper flakes to the skillet, sautéing for 30 seconds until fragrant but not browned.
- Step 3: Add baby spinach to the skillet and toss with tongs until wilted, about 1 minute. Return shrimp to the skillet and stir in 1/4 cup chopped cilantro, lime zest, and lime juice, cooking for 30 seconds until flavors meld.
- Step 4: Divide spinach mixture into bowls, top with diced avocado and mango, and drizzle any remaining sauce from the skillet over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lime-Cilantro Shrimp & Avocado Bowl with Mango take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lime-Cilantro Shrimp & Avocado Bowl with Mango?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced avocado from drying out.
Can I substitute ingredients in Lime-Cilantro Shrimp & Avocado Bowl with Mango?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lime-Cilantro Shrimp & Avocado Bowl with Mango for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lime-Cilantro Shrimp & Avocado Bowl with Mango low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order mexican delivery again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
