
Chili-lime shrimp with tropical mango salsa
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Moderate
$$
Chili-lime shrimp with tropical mango salsa
Spicy chili-lime shrimp served over coconut rice with a bright mango-avocado salsa, shredded purple cabbage, and a creamy cilantro-lime dressing. Tropical vibes in every bite.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
(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.
Cook jasmine rice in a mix of coconut milk and water for fragrant coconut rice.
Toss shrimp with chili powder, lime zest, garlic, salt, and oil.
Sear shrimp in a hot skillet for 2 minutes per side until pink and slightly charred.
Mix diced mango, avocado, red onion, cilantro, and lime juice for the salsa.
Build bowls: coconut rice, cabbage, chili-lime shrimp, mango salsa, dressing, and toasted coconut.
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Season the same way with chili and lime
You will lose the tropical element but it still tastes great
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.
Refrigerate shrimp and rice for up to 3 days. Make salsa fresh when serving.
Microwave shrimp and rice for 90 seconds; add fresh cold salsa and dressing.
Per serving (220mg) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
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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