1) Key Takeaways
2) Easy Garnelen Bowl mit Mango-Avocado-Salsa Recipe
3) Ingredients for Garnelen Bowl mit Mango-Avocado-Salsa
4) How to Make Garnelen Bowl mit Mango-Avocado-Salsa
5) Tips for Making Garnelen Bowl mit Mango-Avocado-Salsa
6) Making Garnelen Bowl mit Mango-Avocado-Salsa Ahead of Time
7) Storing Leftover Garnelen Bowl mit Mango-Avocado-Salsa
8) Try these Main Course recipes next!
9) Garnelen Bowl mit Mango-Avocado-Salsa
10) Nutrition

1) Key Takeaways

Fresh shrimp, sweet mango, and creamy avocado come together in one easy bowl
This is one of those bowl rezepte mittagessen options that’s perfect when you’re short on time
You can make it with rice, quinoa, or even salad greens as a base
The salsa doubles as a topping and a side dish
Make it spicy or keep it mild—the heat is up to you

2) Easy Garnelen Bowl mit Mango-Avocado-Salsa Recipe

This is the kind of bowl you make when you want lunch to feel like a tropical vacation. You get tender shrimp, the kind that soak up every bit of chili and lime, paired with ripe avocado and sweet mango. It’s bright, fast, and definitely one of those bowl rezepte mittagessen that turns heads.

What I love about this is how it feels special without being complicated. You don’t need a chef’s hat or a spice rack that looks like a library. Just fresh ingredients, a hot pan, and about twenty minutes. You toss it all into a bowl, and it feels like something from your favorite street food spot, only made in your own kitchen.

This bowl is packed with color, crunch, and that juicy sweetness that mango brings. Whether you’re looking for healthy bowl ideen or just tired of reheated leftovers, this hits the spot. If you’re into avocado bowl dishes or need quick gesunde bowl rezepte, this is your new favorite.

3) Ingredients for Garnelen Bowl mit Mango-Avocado-Salsa

250 g shrimp (peeled and cleaned) – Pick shrimp that are medium to large for the best bite. They cook fast and hold their shape well.

1 ripe mango, diced – The sweeter the mango, the better. It balances the chili heat and adds that juicy texture.

1 avocado, diced – Go for one that yields just a little when pressed. Too soft and it’ll mush; too hard and it won’t taste like much.

1/2 cucumber, thinly sliced – Adds a crisp and refreshing crunch. I leave the skin on if it’s not too thick.

1/2 red onion, finely chopped – Sharp and bold, this gives the bowl a little bite. You can soak it in cold water for five minutes if the flavor’s too strong.

1 teaspoon olive oil – Just enough to coat the shrimp before they hit the pan.

Juice of 1/2 lime – This brightens the dish and brings all the ingredients into balance.

1/2 teaspoon chili flakes (optional) – A little heat goes a long way. Add more or less based on your mood.

Fresh cilantro, chopped – Tossed into the salsa, it brings a herby, citrus note that works well with mango and shrimp.

Salt and pepper – Adjust to taste. I use a good pinch of sea salt and fresh cracked black pepper.

Cooked rice or quinoa – Your base. It soaks up the lime juice and juices from the salsa.

4) How to Make Garnelen Bowl mit Mango-Avocado-Salsa

Step 1. In a medium bowl, toss the shrimp with olive oil, chili flakes, salt, and pepper. Let them sit while you prep everything else—five minutes is enough.

Step 2. In a hot pan, cook the shrimp for two to three minutes per side until they curl and turn opaque. Don’t overdo it. They’re quick.

Step 3. In a separate bowl, combine mango, avocado, cucumber, red onion, lime juice, and cilantro. Toss gently. Try not to mash the avocado.

Step 4. Spoon your cooked rice or quinoa into bowls. Top with the shrimp and pile on that mango-avocado salsa. It’s okay if it spills over. That’s the fun part.

Step 5. Taste. Add more lime or chili if you feel like it needs a boost. Then dig in.

5) Tips for Making Garnelen Bowl mit Mango-Avocado-Salsa

Keep the shrimp dry before seasoning them. If they’re too wet, they’ll steam, not sear. Pat them down with a paper towel if needed.

Use the ripest mango you can find. It should give a little when pressed. Overripe? Too mushy. Underripe? Tart and dry. If you accidentally get a sour one, you can mellow it out with a tiny sprinkle of sugar.

If cilantro’s not your thing, fresh parsley works too. It changes the flavor slightly, but still keeps things fresh. And if you’re building your list of bowl rezepte vegetarisch for a meatless night, just swap the shrimp for roasted chickpeas or tofu.

6) Making Garnelen Bowl mit Mango-Avocado-Salsa Ahead of Time

If you want to prep this bowl ahead, store each part separately. The shrimp go in one container, the salsa in another, and the base—rice or quinoa—in its own. That keeps everything tasting fresh when it’s time to assemble.

Make the salsa just a few hours before eating. The avocado can brown if it sits too long, even with lime juice. If you really need to prep the day before, add the avocado just before serving.

This is one of my go-to bowl rezepte mittagessen options for meal prep. You can warm the shrimp, scoop the salsa, and lunch is ready in under five minutes.

7) Storing Leftover Garnelen Bowl mit Mango-Avocado-Salsa

Pack leftovers into airtight containers. Keep the salsa, shrimp, and rice in separate compartments if you can. That way, the salsa doesn’t turn the rice soggy overnight.

Eat within two days. The shrimp taste best fresh, but they’re still solid after a quick reheat in the pan. Avoid microwaving—they go rubbery fast.

If you’re building your rotation of vegane bowl rezepte, try making extra rice or quinoa now and freeze it. You’ll thank yourself next week when lunch is only one scoop away.

8) Try these Main Course recipes next!

9) Garnelen Bowl mit Mango-Avocado-Salsa