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An overhead shot of an assembled shrimp bowl with lettuce, rice, avocado, and mango salsa in a light orange bowl atop a light blue surface. The bowl is surrounded by other assembled bowls and bowls of mango salsa, cilantro, and lime wedges.

Quick & Easy Shrimp Rice Bowls with Mango Salsa (35 Minutes)

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  • Author: Jess Larson
  • 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

Scale
  • 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

  1. 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 SalsaAn overhead shot of fresh mango salsa in a large blue bowl atop a white marbled surface alongside spent lime halves and fresh cilantro.
  2. Prepare the shrimp: If present, remove the tails from the shrimp. Slice each shrimp into 4-5 small bite-sized pieces.An overhead shot of raw shrimp being chopped into fine pieces on a white cutting board atop an off-white surface.
  3. 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.A close-up shot of chopped shrimp, onions and bell pepper with a wooden spoon in a nonstick pan.A close-up shot of cooked chopped shrimp, onions and bell pepper with a wooden spoon in a nonstick pan.
  4. 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!An overhead shot of an assembled shrimp bowl with lettuce, rice, avocado, and mango salsa in a light orange bowl atop a light blue surface. The bowl is surrounded by other assembled bowls and bowls of mango salsa, cilantro, and lime wedges.

Equipment

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.

Find it online: https://playswellwithbutter.com/shrimp-bowl-with-mango-salsa/