Shrimp Bowls with Mango Salsa = the Low-Effort, High-Flavor Dinner of My Dreams!
I’ve lost track of how many times I’ve made this easy shrimp bowl over the years. It’s one of those back-pocket dinners that we never get tired of: quick to make, full of flavor, and always a crowd-pleaser. (…Even if the crowd is just me, standing at the counter with a fork! 😎💃🏻)
Best of all, it’s really easy to pull together. The shrimp is diced into bite-sized pieces, so it cooks up in literal minutes and stays so juicy. And while it’s sizzling away to garlicky-peppery perfection, you’ve got just enough time to toss together a fresh mango salsa and fluff up some cilantro lime rice.
Bonus: most of the ingredients are kitchen staples, and a bunch of them—like garlic, lime, and red onion—do double duty between the shrimp and salsa. You get maximum deliciousness without a million steps. Unfussy in the best possible way! 🙌🏼
There’s a reason these shrimp bowls are in our forever dinner rotation…and I have a feeling they’ll be in yours too!
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My #1 Secret for Tender, Never Rubbery Shrimp
Shrimp is one of my favorite ingredients—it’s fast, flavorful, and perfect for weeknights. The only downside? It can overcook easily, and rubbery shrimp is the worst. 🙅🏻♀️
That’s why I always dice the shrimp into bite-sized pieces before cooking. The smaller size helps it cook evenly, stay tender, and soak up all the flavor in the pan (onion! peppers! garlic!).
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Buy Now →Fresh Mango Salsa: Shrimp’s Perfect Match
Garlicky shrimp begs for a little freshness, and that’s why I love pairing it with mango. Here, I turn to my go-to Fresh Mango Salsa—a one-bowl recipe made with red onion, jalapeño, garlic, lime, cilantro, and a pinch of Tajín for zing. It’s sweet, spicy, zesty… basically sunshine in a bowl!
Bowl Assembly
With the shrimp juicy and perfect and the mango salsa prepped, all that’s left is bringing it all together in a colorful dinner bowl.
Start with a base of cilantro lime rice and a handful of greens, then spoon the shrimp over top. Add a big scoop of mango salsa, diced avocado, and any other toppings you love—extra cilantro, a squeeze of lime, maybe even some hot sauce!
I can’t wait for you to try this Shrimp Rice Bowl with Mango Salsa! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Quick & Easy Shrimp Rice Bowls with Mango Salsa (35 Minutes)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: serves 4
- Category: Entrée Salads & Bowls Recipes, Main Dishes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
When I first shared this Shrimp Rice Bowl recipe, it went totally viral with over 1 million views…and for good reason! Layered with garlicky sautéed shrimp, juicy mango salsa, and cilantro lime rice, these bowls deliver everything you crave in a quick, flavor-packed dinner.
Even better? They’re easy to make, seriously satisfying, and ready in just 35 minutes!
Ingredients
- 1 pound extra large shrimp (U/26-30), peeled and deveined
- 2 tablespoons olive oil
- ½ medium red onion, finely diced
- ½ medium bell pepper, finely diced
- 2 cloves garlic, finely chopped or grated
- 1 large, juicy lime, juiced
- kosher salt and ground black pepper, to season
for the fresh mango salsa:
- 1 fresh mango, sliced from the core, peeled, and diced into ¼-inch pieces
- ¼ medium red onion, finely diced
- 2 jalapeño peppers, de-seeded as desired and finely diced
- 2 cloves garlic, finely chopped or grated
- 2 large, juicy limes, juiced
- ¼ cup finely chopped cilantro
- heaping ½ teaspoon kosher salt
- heaping ½ teaspoon chile lime seasoning such as Tajíin
for shrimp bowl assembly, as desired:
- 3 cups cooked rice
- 1 large, juicy lime, zested and juiced
- ½ cup finely chopped cilantro
- 4 cups greens of choice
- 1 avocado, pitted, peeled, and diced
Instructions
- Mix the fresh mango salsa: Add all listed ingredients to a large bowl (diced mangos – Tajín). Gently stir to combine well. Adjust seasoning to taste – depending on the size of your mangos, you may need a little extra salt or lime juice. Learn more! ⇢ Fresh Mango Salsa
- Prepare the shrimp: If present, remove the tails from the shrimp. Slice each shrimp into 4-5 small bite-sized pieces.
- Cook the shrimp: Heat olive oil in a nonstick skillet over medium-high heat. Add the red onion and bell pepper. Season with ½ teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, until softened and fragrant, 4–5 minutes. Stir in the shrimp and garlic. Season with 1 teaspoon kosher salt and additional pepper. Cook, stirring occasionally, until the shrimp is opaque and just cooked through, 2–3 minutes longer. Remove from heat and squeeze lime juice over top. Set aside.
- Shrimp bowl assembly: Build your shrimp bowls as desired. I like to start with a base of cilantro lime rice (toss cooked rice with lime zest/juice and cilantro) and greens, spoon the cooked shrimp over top, and finish with fresh mango salsa, diced avocado, any other toppings you love (like chopped cilantro or a squeeze of lime). Serve immediately. Enjoy!
Notes
Jess’ Tips and Tricks:
- Shrimp U/Count: Shrimp sizing can be confusing! A 26-30 count means there are 26 to 30 shrimp per pound—so the lower the number, the bigger the shrimp. If you can’t find that exact size, just use the largest shrimp available to you and slightly reduce the cook time to avoid overcooking.
- How to thaw frozen shrimp quickly: Place frozen shrimp in a zip-top bag and submerge in cool water. Refresh the water every 10 minutes until fully thawed, about 25-30 minutes total. This method is fast and keeps the shrimp from getting mushy.
- Pick the perfect mango: A ripe mango should smell sweet and fruity. Similar to avocados, mangoes will give slightly when gently squeezed (if its feels very soft, it’s over-ripe). Grocery store mangoes are typically a bit under-ripe—I usually look for the most yellow-orange mangoes of the bunch and allow them to ripen on my countertop for 2-4 days.
Meal Prep, Storage, and Reheating:
- 15-Minute Meal Prep: Most of the active prep required for these shrimp bowls comes from chopping the shrimp and all of the veggies. Finish ahead of time and all you have to do at dinnertime is cook the shrimp. Meal Prep Tasks: Prep the shrimp (sliced into bite-sized pieces) up to 2 days in advance. Dice the onion, bell pepper, and jalapeños up to 5 days in advance. Store everything in separate airtight containers in the fridge.
- Storage and Reheating: Store leftover shrimp, mango salsa, and other bowl components in separate containers. The shrimp is best enjoyed within 2 days, while the mango salsa will stay fresh for 3-4 days. Reheat the shrimp gently on the stovetop or in the microwave until warmed through, then assemble your bowl fresh.
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This shrimp bowl was amazing! I made it for my family last night and they devoured it. Even my teenager, who rarely says anything about the meal, said it was “so good!” The mango salsa was perfect. I also made the sweet corn slaw with creamy chipotle dressing and it was a great side that worked well with the shrimp bowls. Thanks for sharing!
You made this one so quickly, Eleanor! So thrilled to hear it was a hit with everyone, even your teen!! Thanks so much for taking the time to leave a review!