This rice bowl with jumbo shrimp and refreshing mango salsa makes a great light lunch. It is easy to put together and perfect for meal prep during the week. Make this shrimp and mango salsa bowl when you are craving something delicious and well-balanced!
Shrimp and Mango Salsa Ingredients
For the shrimp:
- 1 lb shrimp, peeled and deveined
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp cayenne pepper (adjust for spice)
- ½ tsp salt
- ¼ tsp cumin
For the mango salsa:
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1 Roma tomato, deseeded and diced
- ¼ red onion, finely chopped
- 1 jalapeño, diced (optional for heat)
- Juice of 1 lime
- Fresh cilantro, to taste
- Salt, to taste
Instructions
In a bowl, toss shrimp with paprika, garlic powder, cayenne, salt, and cumin. Let it marinate for about 10 minutes.
While the shrimp is marinating, combine mango, avocado, tomato, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently and set aside.
Heat a drizzle of olive oil in a pan over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side, until pink and cooked through. Remove from heat.
In a bowl, add a scoop of rice, top with shrimp and a generous spoonful of mango salsa. Finish with a lime wedge for an extra burst of flavor.
Storage Tips
- Store all the components separately in airtight containers in the fridge.
- Cooked shrimp can be stored for up to 3 days, and the mango salsa for 1–2 days.
- Rice can be stored for up to 4 days. Just sprinkle a little water on it before reheating in the microwave to keep it fluffy.
Shrimp and Mango Salsa
Equipment
- 1 Our Place Pan
Ingredients
- For the shrimp:
- 1 lb shrimp peeled and deveined
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp cayenne pepper adjust for spice
- ½ tsp salt
- ¼ tsp cumin
- For the mango salsa:
- 1 ripe mango diced
- 1 ripe avocado diced
- 1 Roma tomato deseeded and diced
- ¼ red onion finely chopped
- 1 jalapeño diced (optional for heat)
- Juice of 1 lime
- Fresh cilantro to taste
- Salt to taste
Instructions
- In a bowl, toss shrimp with paprika, garlic powder, cayenne, salt, and cumin. Let it marinate for about 10 minutes.
- While the shrimp is marinating, combine mango, avocado, tomato, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently and set aside.
- Heat a drizzle of olive oil in a pan over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side, until pink and cooked through. Remove from heat.
- In a bowl, add a scoop of rice, top with shrimp and a generous spoonful of mango salsa. Finish with a lime wedge for an extra burst of flavor.
If you enjoyed this shrimp and mango salsa rice bowl, you might also like my high protein ground beef cottage cheese bowl.
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