Cilantro Lime Shrimp Mango Bowls

Cilantro Lime Shrimp and Mango Salsa Bowls are my go to when I want something lush and light but with tons of flavor. Sweet mango savory shrimp marinated in lime crunchy cabbage and creamy avocado all layered over fluffy rice make every bite a fresh escape. This is the dinner I crave as soon as we get a touch of summer in the air.

Every time I make these bowls for friends they empty their plates and ask for the recipe. The shrimp cooks in minutes and the mango salsa brings a juicy pop that always feels like a treat.

Ingredients

• Large shrimp: peeled and deveined for tenderness and mild flavor
• Olive oil: for a luscious base in the marinade
• Freshly squeezed lime juice: for brightness and acidity
• Fresh cilantro: finely chopped to add freshness and aroma
• Garlic cloves: minced for a hint of savory depth
• Ground cumin: for a subtle earthy flavor that pairs with seafood
• Chili powder: for gentle warmth and color
• Kosher salt: balances and highlights the flavors of each ingredient
• Black pepper: adds subtle spice and rounds out the seasoning
• Ripe mangoes: diced for juicy sweetness and vibrant color select fragrant slightly soft fruit
• Red bell pepper: diced for crunch and a hint of sweetness choose a glossy firm pepper
• Red onion: finely chopped for zesty sharpness and bright color
• Jalapeño: seeded and finely chopped for mild heat pick a firm dark green pepper
• Fresh cilantro: chopped in the salsa for herby crispness
• Lime juice: freshly squeezed for tang and to keep the salsa lively
• Salt: brings everything together
• Cooked white or brown rice: warm and fluffy for the base use fresh or leftover for convenience
• Shredded red cabbage: for crunch and a pretty contrast look for tightly packed heads
• Avocado: sliced for creamy texture use ripe avocados for best results
• Lime wedges: for serving and an extra punch of citrus

Instructions

Marinate the Shrimp:

Toss shrimp in a medium bowl with olive oil fresh lime juice cilantro garlic cumin chili powder salt and pepper. Cover and let it infuse for ten minutes so the shrimp soak up spicy citrusy flavor.

Make the Mango Salsa:

Combine diced mango bell pepper red onion jalapeño cilantro lime juice and salt in a separate bowl. Mix gently so the mango stays intact then let it sit so the flavors meld.

Cook the Shrimp:

Heat a large skillet over medium high until hot. Add the marinated shrimp using a spatula to arrange in a single layer. Sear for two to three minutes each side until pink and opaque but not tough. Remove promptly to keep them juicy.

Assemble the Bowls:

Divide warm cooked rice into four bowls as a cushion for your toppings. Arrange shredded cabbage fresh avocado slices a generous scoop of mango salsa and shrimp on each.

Finish and Serve:

Serve right away with a wedge of lime for a bright acidic finish and encourage folks to squeeze extra over everything for max flavor.

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My kids love scooping mango pieces off their bowls and I always sneak extra cilantro into mine. The color and freshness of the mango salsa remind me of beach picnics growing up.

Storage Tips

Store leftovers in airtight containers in the fridge for up to two days. Keep the salsa separate to keep the flavors vivid and prevent sogginess. I always add fresh avocado right before serving since it browns quickly.

Ingredient Substitutions

Try swapping rice for quinoa or cauliflower rice if you want lower carbs. If mango is out of season use diced pineapple instead for a sweet tang. Non shrimp eaters can use grilled chicken or firm tofu seasoned the same way.

Serving Suggestions

Serve these bowls with a side of tortilla chips for added crunch. For a dinner party set out all the toppings and let guests build their own bowls. Sometimes I sprinkle toasted pumpkin seeds for a nutty finish.

Cultural and Historical Context

Cilantro lime shrimp brings together influences from coastal Mexican cooking while mango salsa is a staple in Latin American cuisine especially during the warmer months. These bowls blend fresh elements from both traditions creating a meal that tastes globally inspired but homey.

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My happiest memories with these bowls come from impromptu summer dinners in the garden where we all dig in and pile up second helpings. This recipe works as a satisfying dinner or a cheerful lunch whenever you want to channel sunshine.

Your Recipe Questions Answered

→ How should the shrimp be cooked for best flavor?

Sear the shrimp in a hot skillet until just pink and opaque to preserve tenderness and lock in the lime-cilantro flavor blend.

→ Can I use frozen mango for the salsa?

Fresh mango yields the best texture, but well-thawed frozen mango works when diced and drained to avoid excess moisture.

→ What makes this bowl gluten- and dairy-free?

The use of pure grains, fresh produce, and olive oil instead of dairy ensures the dish is free from gluten and dairy ingredients.

→ Are there protein-boosting options for this bowl?

Add black beans or grilled corn for extra protein and flavor alongside the shrimp, making the bowl more filling.

→ How can I adjust the spice level?

Leave jalapeño seeds in for more heat, or finely dice extra chili for a spicier salsa and shrimp component.

→ What substitutes work for the rice base?

Quinoa or cauliflower rice are tasty alternatives, offering lower carb and slightly different textures in each bowl.