Quick & Easy Shrimp Rice Bowls with Mango Salsa
These flavorful shrimp rice bowls come together in just 35 minutes and are perfect for busy weeknights. Featuring garlicky sautéed shrimp, juicy mango salsa, and fluffy rice, they're bursting with freshness and texture.
Equipment
- 1 Mixing bowl for assembling salsa
- 1 Skillet for cooking shrimp and veggies
Ingredients
Main ingredients
- 1 pound extra large shrimp 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 lime juiced
- 1 fresh mango peeled and diced into ¼-inch pieces
- ¼ medium red onion finely diced
- 2 jalapeño peppers finely diced and seeds removed
- 2 cloves garlic finely chopped or grated
- 2 large limes juiced
- ¼ cup cilantro finely chopped
- ½ teaspoon kosher salt heaping
- ½ teaspoon chile lime seasoning like Tajín
- 3 cups cooked rice
- 1 large lime zested and juiced
- ½ cup cilantro finely chopped
- 4 cups greens of choice
- 1 avocado pitted, peeled and diced
- salt and pepper to taste
Instructions
Instructions
- Add diced mango, red onion, jalapeño, garlic, lime juice, salt, chile lime seasoning, and cilantro to a bowl. Gently mix to make salsa.
- Pat shrimp dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until pink. Remove and set aside.
- In same skillet, sauté remaining red onion, bell pepper, and garlic 3–4 minutes until softened.
- While veggies cook, prepare bowls with cooked rice as base.
- Top rice with sautéed veggies and shrimp. Spoon mango salsa over and add diced avocado on top.
- Add extra lime juice and cilantro if desired. Serve immediately.
Notes
For most flavor, use ripe mangoes and fresh shrimp. Meal prep ingredients ahead of time for even faster assembly. Double salsa for extra topping or chips!