Shrimp Mango Rice Bowl
A vibrant bowl with charred spiced shrimp, fresh mango salsa, and jasmine rice (optionally coconut-lime) for a quick tropical weeknight meal.
Ingredients
Shrimp & Marinade
- 1 lb large shrimp 450 g, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper optional
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 garlic clove minced
- 1 lime Zest and juice
Mango Salsa
- 1 large ripe mango diced
- ½ small red onion finely diced
- 1 jalapeño minced (seeds optional)
- ¼ cup chopped cilantro
- 1 lime Juice
- Pinch salt
Rice & Garnish
- 2 cups jasmine rice cooked or coconut-lime rice
- 2 tbsp shredded toasted coconut optional
- Extra cilantro leaves
- Lime wedges for serving
Instructions
- Cook jasmine rice according to package instructions. For coconut-lime rice, replace 1/2 cup water with canned coconut milk, add 1/2 tsp salt and 1 tsp lime zest, then cook.
- Combine diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with a pinch of salt and let sit for flavors to meld.
- Toss shrimp with olive oil, smoked paprika, cumin, cayenne (if using), minced garlic, lime zest, lime juice, salt, and pepper. Marinate 5–10 minutes.
- Heat a skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until opaque with a light char. Remove from heat.
- Divide rice between bowls. Top with warm shrimp, mango salsa, and desired garnishes like avocado and toasted coconut. Serve with lime wedges.
Notes
- Store components separately for up to 3 days for best texture.
- Swap shrimp for tofu, chicken, or sweet potato for variations.
- Do not over-marinate shrimp or it may begin to break down from the lime juice.
Nutrition
Calories: 420kcalCarbohydrates: 58gProtein: 22gFat: 10gSaturated Fat: 3.5gSodium: 560mgSugar: 12g
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