Name: Tropical Shrimp Avocado Mango Bowl
Ingredients: 1 lb medium shrimp, peeled and deveined (frozen works, just thaw them first); 2 tablespoons olive oil; 2 cloves garlic, minced (or more if you’re like me and measure garlic with your heart); 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon paprika; Pinch of cayenne (optional, for those who like to live dangerously); Salt and pepper to taste; Juice of 1 lime (save the other half for later); 2 cups cooked jasmine rice (or whatever rice you have – I’m not judging); Alternative: quinoa, cauliflower rice, or even zucchini noodles if you’re feeling fancy; 1 large ripe mango, diced (if it’s not ripe, this whole thing falls apart, so be picky!); 2 ripe avocados, sliced or diced (same rule applies – nobody wants sad, hard avocado); 1 cup cherry tomatoes, halved (adds that pop of color and acidity); 1/2 red onion, thinly sliced (soak in cold water for 10 minutes if you’re sensitive to raw onion); 1/4 cup fresh cilantro, chopped (or parsley if you’re one of those “cilantro tastes like soap” people); Optional: 1 jalapeño, seeded and minced (for heat lovers); Juice of 2 limes (the other half from above plus one more); 1/4 cup olive oil; 2 tablespoons honey (or maple syrup if you’re vegan); 1 tablespoon fresh cilantro, chopped; 1 teaspoon Dijon mustard (trust me on this one); 1 clove garlic, minced; Salt and pepper to taste; Optional: 1/2 teaspoon grated fresh ginger (adds a nice zing); Toasted coconut flakes (adds crunch and tropical vibes); Crushed macadamia nuts or almonds; Lime wedges for serving; Extra cilantro sprigs for garnish; Hot sauce (because some of us need heat with everything)

Description

Okay, so I was having one of those days where I stared into my fridge for way too long trying to figure out dinner. I had some shrimp that needed to be cooked, a perfectly ripe mango sitting on my counter, and an avocado that was at that perfect “eat me now or I’ll be brown tomorrow” stage. Then it hit me – why not throw them all together with some rice and pretend I’m on a tropical vacation? The result was this absolutely gorgeous bowl that tastes like summer and sunshine had a baby. It’s fresh, it’s colorful, it’s healthy-ish, and honestly? It makes you feel like you have your life together even when you definitely don’t.

Ingredients

Scale

For the Shrimp:

1 lb medium shrimp, peeled and deveined (frozen works, just thaw them first)
2 tablespoons olive oil
2 cloves garlic, minced (or more if you’re like me and measure garlic with your heart)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
Pinch of cayenne (optional, for those who like to live dangerously)
Salt and pepper to taste
Juice of 1 lime (save the other half for later)

For the Bowl Base:

2 cups cooked jasmine rice (or whatever rice you have – I’m not judging)
Alternative: quinoa, cauliflower rice, or even zucchini noodles if you’re feeling fancy

For the Tropical Mix:

1 large ripe mango, diced (if it’s not ripe, this whole thing falls apart, so be picky!)
2 ripe avocados, sliced or diced (same rule applies – nobody wants sad, hard avocado)
1 cup cherry tomatoes, halved (adds that pop of color and acidity)
1/2 red onion, thinly sliced (soak in cold water for 10 minutes if you’re sensitive to raw onion)
1/4 cup fresh cilantro, chopped (or parsley if you’re one of those “cilantro tastes like soap” people)
Optional: 1 jalapeño, seeded and minced (for heat lovers)

For the Lime Cilantro Dressing:

Juice of 2 limes (the other half from above plus one more)
1/4 cup olive oil
2 tablespoons honey (or maple syrup if you’re vegan)
1 tablespoon fresh cilantro, chopped
1 teaspoon Dijon mustard (trust me on this one)
1 clove garlic, minced
Salt and pepper to taste
Optional: 1/2 teaspoon grated fresh ginger (adds a nice zing)

For the Toppings:

Toasted coconut flakes (adds crunch and tropical vibes)
Crushed macadamia nuts or almonds
Lime wedges for serving
Extra cilantro sprigs for garnish
Hot sauce (because some of us need heat with everything)