Cilantro Lime Shrimp Mango Bowls

These Cilantro Lime Shrimp and Mango Salsa Bowls have rescued busy weeknights countless times in my kitchen. The lively mango salsa and tangy shrimp bring the tropics right to your dinner table, layered over steaming rice and crisp red cabbage for a fresh and satisfying meal.

The first time I tossed cilantro lime shrimp with sweet mango salsa was for a last minute potluck and everyone wanted the recipe. Now I make it any time we crave a bit of sunshine.

Ingredients

• Shrimp: large peeled and deveined for a juicy tender bite
• Olive oil: adds silkiness and helps coat the shrimp with flavor
• Lime juice: freshly squeezed brings out maximum tang and fragrance
• Fresh cilantro: chopped for vibrant herby notes
• Garlic cloves: minced to enrich and deepen the marinade
• Ground cumin: for earthy warmth and depth
• Chili powder: offers gentle heat and color
• Kosher salt: choose a fine pure salt for even seasoning
• Black pepper: freshly ground for a subtle kick
• Ripe mangoes: diced for juicy tropical sweetness
• Red bell pepper: crisp diced for crunch and color
• Red onion: finely chopped to add a sharp bite
• Jalapeño: seeded or with seeds for desired heat
• Shredded red cabbage: for vibrant crunch and color
• Avocado: sliced creamy and mild richness
• White or brown rice: use cooked rice for a comforting base
• Lime wedges: for extra tang when serving

Instructions

Sauté the Aromatics:

Toss shrimp with olive oil lime juice cilantro garlic cumin chili powder salt and pepper in a bowl ensuring every single piece is coated Marinate for ten minutes so the flavors meld

Make the Mango Salsa:

In a clean bowl gently mix diced mango bell pepper red onion jalapeño cilantro lime juice and a sprinkle of salt Stir softly to keep the mango pieces whole and juicy Set aside while you prepare the rest

Cook the Shrimp:

Heat a large skillet over medium high Once it is hot arrange marinated shrimp in a single layer Let them sizzle for two to three minutes on one side Do not disturb too soon Flip and cook another two to three minutes until pink and opaque Remove promptly to prevent drying out

Layer the Bowls:

Divide warm rice into four bowls Top each with a generous heap of shredded cabbage fan avocado slices along one side pile on the fragrant mango salsa and finish with cilantro lime shrimp Place lime wedges on the side for squeezing over

Serve and Enjoy:

Bring the bowls to the table while everything is fresh Serve immediately for best texture or chill for later if prepping in advance

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When I taste this salsa I always remember my daughter trying mangoes for the first time She asked for extras and now the bowl never lasts long with her around Having fresh cilantro on hand makes all the difference I love how the smell fills the kitchen while preparing the shrimp it instantly feels festive

Storage Tips

Keep any leftover bowls covered in the fridge for up to two days The mango salsa stays bright and crisp until the next day but avocado is best sliced right before eating If storing components separately you can keep rice shrimp and mango salsa in individual containers then assemble right before serving

Ingredient Substitutions

If you do not eat shrimp swap in grilled chicken or tofu For more veggies add slices of radish or cucumber Quinoa or cauliflower rice stands in well for a grain free twist Black beans or grilled corn can boost protein and texture Fresh parsley or basil works in a pinch if cilantro is not your favorite

Serving Suggestions

Garnish each bowl with a dollop of Greek yogurt or dairy free sour cream for creaminess A spoonful of chopped pineapple adds another layer of sweet tropical flavor For kids serve the shrimp and salsa rolled up in warm tortillas for easy eating

Cultural and Historical Context

Combining mango with seafood is a classic pairing in coastal Mexican cuisine Cabbage rice and lime are staple ingredients in Latin American kitchens and cilantro ties everything together with bold herby flavor This recipe brings together both tradition and playful fusion

Seasonal Adaptations

Swap mango for ripe peaches or pineapple in late summer Use blood oranges or grapefruit in winter to brighten Try grilled asparagus or snap peas in spring for crunch

Success Stories

Friends rave whenever I bring this dish to parties Sometimes I line up an assembly bar so everyone builds their own bowls which kids and adults love I have gotten texts asking for the mango salsa recipe because it makes salads taste so much better

Freezer Meal Conversion

You can freeze marinated uncooked shrimp in a sealed bag for up to three months Mango salsa is best made fresh but you can chop bell peppers and onions in advance and freeze them Cook rice ahead and portion it into freezer safe containers for easy reheating

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Serve immediately for the freshest taste or chill for a quick leftover lunch. These bowls always remind us of summer get-togethers and sunshine in every bite.

Recipe Questions & Answers

→ Can I use frozen shrimp for this dish?

Yes, thaw frozen shrimp thoroughly before marinating and cooking for best texture and flavor.

→ What type of rice works best?

Both white or brown rice are great options. For lower carbs, try quinoa or cauliflower rice.

→ How can I make it spicier?

Include jalapeño seeds in the salsa or add a pinch more chili powder to the shrimp marinade.

→ Can I meal prep this bowl ahead?

Prepare components separately and assemble just before serving to maintain freshness and texture.

→ Are there alternative proteins I can use?

Grilled chicken or tofu works well as substitutions for shrimp, adapting to dietary needs.