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Mango shrimp bowl with tropical salsa and coconut rice

Chili-lime shrimp with tropical mango salsa

Mango Shrimp Bowl

Mango Shrimp Bowl

30 minEasy

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Servings

4

4 bowls

Difficulty

Easy

Cost

Moderate

$$

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Mango Shrimp Bowl

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

Mexican CuisineMain CourseGluten-Free
Sarah Chen
Sarah Chen

November 28, 2024(Updated April 13, 2026)

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.

Why This Recipe Works

Cooking shrimp quickly over high heat with chili and lime creates a caramelized, tangy crust. Fresh mango salsa adds brightness that balances the richness of the coconut rice.

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. 1

    Cook jasmine rice in a mix of coconut milk and water for fragrant coconut rice.

  2. 2

    Toss shrimp with chili powder, lime zest, garlic, salt, and oil.

  3. 3

    Sear shrimp in a hot skillet for 2 minutes per side until pink and slightly charred.

  4. 4

    Mix diced mango, avocado, red onion, cilantro, and lime juice for the salsa.

  5. 5

    Build bowls: coconut rice, cabbage, chili-lime shrimp, mango salsa, dressing, and toasted coconut.

Serving Suggestions

Ways to Serve This Dish

  • 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

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.

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.

Explore More

More Mexican RecipesMore Main CourseGluten-Free RecipesStovetop Recipes
Sarah Chen

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.

View all recipes →

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