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Shrimp and Rice Bowls with Mango Salsa Recipe

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3.8 from 53 reviews

These vibrant Shrimp and Rice Bowls with Mango Salsa combine juicy, spiced shrimp with a refreshing mango salsa and nutritious edamame-infused rice. Ready in just 25 minutes, this flavorful and colorful meal balances sweet, smoky, and tangy notes, perfect for a quick weeknight dinner or casual gathering.

Ingredients

Rice and Edamame

  • ¾ cup dry white rice
  • 1 ½ cups water
  • 1 cup shelled edamame (frozen, then thawed)
  • 2 tsp rice vinegar (optional)
  • Kosher salt to taste

Shrimp Seasoning and Cooking

  • 2 tbsp avocado oil (or olive oil)
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp cumin
  • ¼ tsp black pepper
  • 2 lbs large raw shrimp (peeled, de-veined & tail off)

Mango Salsa

  • 1 ripe mango (pitted, peeled & cubed)
  • 1 avocado (pitted, peeled & cubed)
  • 1 small red bell pepper (diced)
  • 1 small jalapeño (de-seeded & finely diced, optional)
  • ¼ cup diced red onion
  • 3 tbsp chopped cilantro
  • Juice from 1 lime
  • Kosher salt to taste

Garnish

  • Honey (for drizzling, optional)

Instructions

  1. Cook the Rice: In a medium pot, bring 1½ cups of water to a boil. Add ¾ cup dry white rice, cover, reduce heat to a simmer, and cook according to package instructions until tender and water is absorbed.
  2. Marinate the Shrimp: In a large bowl, combine 2 lbs peeled, de-veined shrimp with 2 tbsp avocado oil, 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp cumin, and ¼ tsp black pepper. Stir well to evenly coat the shrimp and set aside while preparing the salsa and rice.
  3. Prepare Mango Salsa: In another large bowl, mix 1 cup cubed mango, 1 cup cubed avocado, 1 small diced red bell pepper, ¼ cup diced red onion, 3 tbsp chopped cilantro, juice of 1 lime, and finely diced jalapeño if using. Stir gently until combined. Taste and adjust kosher salt as needed.
  4. Cook the Shrimp: Heat a large pan over medium-high heat. If using stainless steel, add a little oil to coat the surface; non-stick pans may not require extra oil. Add half of the shrimp in a single layer without overlapping. Cook undisturbed for 2 minutes, then flip and cook for another 2 minutes until shrimp are opaque and cooked through. Remove shrimp and repeat with the remaining shrimp, adding oil if necessary.
  5. Finish the Rice: Once the rice is cooked, stir in the thawed edamame, 2 tsp rice vinegar (if using), and kosher salt to taste. Mix well to combine evenly.
  6. Assemble Bowls: Divide the edamame rice evenly among four bowls. Top with the cooked shrimp and a generous portion of mango salsa. Drizzle honey over the top if desired. Serve immediately and enjoy!

Notes

  • For a spicier salsa, leave jalapeño seeds in or add more finely diced jalapeño.
  • Use avocado oil for a neutral flavor and good heat tolerance when cooking shrimp.
  • Rice vinegar is optional but adds a nice tanginess that complements the salsa and shrimp.
  • To save time, shrimp can be marinated up to 30 minutes in advance.
  • Leftover shrimp and rice bowls can be stored separately in airtight containers for up to 2 days in the refrigerator.

Find it online: https://justsosavory.com/shrimp-and-rice-bowls-with-mango-salsa-recipe/