Chili-lime shrimp with tropical mango salsa
Mango Shrimp Bowl
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Moderate
$$
Mango Shrimp Bowl
Chili-lime shrimp with tropical mango salsa
★4.6(25)
Spicy chili-lime shrimp served over coconut rice with a bright mango-avocado salsa, shredded purple cabbage, and a creamy cilantro-lime dressing. Tropical vibes in every bite.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This tropical bowl brings together the sweetness of mango, the heat of chili-lime shrimp, and the richness of coconut rice for a flavor combination that transports you to the beach.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1.5 lbs large shrimp, peeled and tossed with chili powder, lime zest, and garlic
- 2 cups jasmine rice cooked in coconut milk
- 1 large mango diced, 1/2 avocado diced, 2 tbsp red onion minced, cilantro for salsa
- 1 cup shredded purple cabbage
- 2 tbsp Greek yogurt, 1 tbsp lime juice, 2 tbsp cilantro blended for dressing
- Lime wedges and toasted coconut flakes for garnish
Instructions
- 1
Cook jasmine rice in a mix of coconut milk and water for fragrant coconut rice.
- 2
Toss shrimp with chili powder, lime zest, garlic, salt, and oil.
- 3
Sear shrimp in a hot skillet for 2 minutes per side until pink and slightly charred.
- 4
Mix diced mango, avocado, red onion, cilantro, and lime juice for the salsa.
- 5
Build bowls: coconut rice, cabbage, chili-lime shrimp, mango salsa, dressing, and toasted coconut.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
ShrimpChicken breast or firm white fish
Season the same way with chili and lime
Coconut ricePlain jasmine rice or quinoa
You will lose the tropical element but it still tastes great
Tips & Storage
Pro Tips
Use the ripest mango you can find—the sweetness is essential to balance the chili-lime shrimp.
Devein shrimp but leave the tails on for a prettier presentation.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate shrimp and rice for up to 3 days. Make salsa fresh when serving.
Reheating
Microwave shrimp and rice for 90 seconds; add fresh cold salsa and dressing.
Nutrition Facts
Per serving (220mg) · 4 servings
Calories470
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates54g
Fat32g
Fiber580mg
Sugar4g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use frozen mango?
- Yes, thaw and drain well—frozen mango is picked at peak ripeness.
- What if I am allergic to shrimp?
- Substitute with grilled chicken or pan-seared white fish.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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