Cilantro Lime Shrimp Mango Salsa

This Cilantro Lime Shrimp and Mango Salsa Bowl is my go to when I crave something light yet bursting with color and flavor It layers juicy garlicky shrimp over fluffy rice with a zesty tropical salsa all finished off with creamy avocado for the ultimate fresh and satisfying meal

When I first brought this bowl to a summer patio party it disappeared in minutes Now even my friends ask me to make it whenever mangos come into season I love how every bite feels like a mini vacation

Ingredients

• Large shrimp: makes the protein centerpiece Seek out wild caught shrimp for the juiciest flavor and texture
• Olive oil: brings richness and helps the seasoning stick Choose extra virgin for the best taste
• Lime juice: freshly squeezed is essential for brightness Roll limes before juicing to maximize their yield
• Fresh cilantro: adds bold herby notes Always use the leaves and a bit of stem for the most flavor
• Garlic cloves: finely minced bring out the shrimp’s savory undertones Use fresh for the most aromatic flavor
• Ground cumin: delivers warm earthiness Scoop from a new jar for fuller spice
• Chili powder: rounds out the heat Pick a quality chili powder and adjust the amount if you like less or more spice
• Kosher salt: seasons everything evenly Taste as you go to adjust
• Black pepper: a little goes a long way Use freshly ground if you can
• Ripe mangoes: bring sweetness and a tropical feel Choose fragrant and slightly soft fruit
• Red bell pepper: gives crunch and color Aim for a firm smooth pepper
• Red onion: injects zing without overpowering Look for firm onions with colorful skin
• Jalapeno: pumps up the flavor and heat Use rubber gloves for chopping if you are heat sensitive
• Shredded red cabbage: adds crunch and a pop of purple Seek out crisp heads or pre shredded bags for ease
• Cooked white or brown rice: is the bowl’s hearty base Use day old rice for the fluffiest texture
• Avocado: finishes with creaminess Choose avocados that yield slightly to gentle pressure
• Lime wedges: for squeezing at the table A must for that final burst

Instructions

Marinate the Shrimp:

Combine shrimp olive oil fresh lime juice cilantro minced garlic ground cumin chili powder kosher salt and black pepper in a medium bowl Toss everything together and let it sit for ten minutes to infuse flavor

Make the Mango Salsa:

In a separate bowl gently mix together diced ripe mango red bell pepper finely chopped red onion chopped jalapeno fresh cilantro lime juice and salt Fold everything so the mango stays chunky and vibrant Let the salsa rest so the flavors meld

Cook the Shrimp:

Heat a large skillet over medium high until hot Add the shrimp in a single layer Cook for two to three minutes on the first side Flip and cook another two to three minutes until the shrimp curl and turn opaque pink Remove from heat right away to prevent overcooking

Assemble the Bowls:

Spoon warm cooked rice into the bottom of four bowls Top with a handful of shredded red cabbage Arrange sliced avocado along one edge Add a generous scoop of mango salsa Then nestle the hot cilantro lime shrimp on top

Serve and Finish:

Squeeze fresh lime wedges over each bowl just before eating Serve right away with extra cilantro if desired

Save

I am always amazed by how the mango’s natural sweetness complements the shrimp’s savoriness My favorite memory is making these bowls for my mom’s birthday brunch The whole table looked like a summer picnic and everyone had seconds

Storage Tips

Store leftover shrimp and salsa in separate airtight containers in the refrigerator The shrimp will stay fresh for about two days The mango salsa should be eaten within twenty four hours for peak flavor Any extra rice can be frozen for up to a month Reheat the shrimp gently so it stays tender

Ingredient Swaps

Swap the rice for cauliflower rice or quinoa to suit your diet For extra bulk add black beans roasted sweet potatoes or grilled corn No mango Use pineapple or peach as a sweet stand in The shrimp can be replaced with grilled chicken or firm tofu for a vegetarian version

Serving Suggestions

Pile everything into lettuce cups for a handheld appetizer Serve over mixed greens with a sprinkle of toasted pepitas for a salad Pair with a side of tortilla chips for scooping up extra salsa

Cultural Influence

This bowl draws on flavors found in Mexican and Latin fusion dishes featuring bright herbs citrus and tropical fruit You will taste echoes of classic shrimp tacos and zesty ceviche all rolled into one fresh meal These bowls are a playful nod to the bold lively cuisine of summertime street markets

Adapting for the Season

Use ripe mangoes or in winter sub in diced oranges or persimmon Add grilled corn in summer for smokiness Garnish with extra fresh herbs as the garden allows

Success Stories

A friend made these with pineapple instead of mango for her barbecue potluck and guests could not stop raving Another reader tried the bowl with tofu and said it became her go to work lunch One family with teens declared it better than takeout shrimp burritos

Freezer Meal Conversion

Prepare the shrimp marinade mix and freeze the uncooked shrimp flat in a freezer bag Defrost in the fridge overnight before cooking The rice can also be made ahead and frozen in portions Make the salsa fresh when ready to eat since mango does not freeze well

Save

These colorful bowls are sure to brighten your table and satisfy any crowd Serve right away for the freshest flavor

Recipe FAQs

→ How do I know when the shrimp is cooked?

Shrimp turns pink and opaque when fully cooked, usually in 2–3 minutes per side over medium-high heat.

→ Can I use frozen shrimp?

Thawed frozen shrimp works well; just pat dry before marinating for best flavor and texture.

→ What substitutes can I use for rice?

Use cooked quinoa or cauliflower rice for a lighter, lower-carb base in your bowl.

→ How spicy is the mango salsa?

The salsa has mild heat. For extra spice, include some jalapeño seeds or add a dash of chili powder.

→ Is this dish allergen-friendly?

It contains shellfish (shrimp) but is free from gluten, dairy, and nuts. Always check packaged ingredient labels.

→ Can I prepare components ahead of time?

Mango salsa and rice can be prepared in advance; cook shrimp just before serving for freshness.