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If you’re craving a fresh, vibrant meal that bursts with bright flavors and textures, this Shrimp & Mango Rice Bowls Recipe is exactly what you need. Combining tender, juicy shrimp with sweet mango, creamy avocado, and a hint of zesty lime, every bite feels like a mini celebration. The fragrant jasmine rice serves as the perfect base, soaking up all those delightful tastes. It’s quick to make, colorful, and perfect for any weeknight dinner or casual get-together with friends. Trust me, once you try this, it will quickly become one of your go-to dishes.
Ingredients You’ll Need
This dish shines through its simple but thoughtful ingredients. Each one plays a crucial role, bringing a balance of texture, flavor, and brightness that makes the bowl so irresistible. From the aromatic jasmine rice to the juicy mango and perfectly seasoned shrimp, these essentials come together effortlessly.
- 1 cup jasmine rice: The fragrant, fluffy base that carries all the vibrant flavors of the bowl.
- 2 cups water or low-sodium chicken broth: Cooking the rice with broth adds subtle depth without overpowering the dish.
- 1 lb large shrimp, peeled and deveined: Tender and protein-packed, shrimp bring that satisfying bite and lightness.
- 1 ripe mango, diced: Sweet and juicy, mango adds a tropical freshness and beautiful color contrast.
- 1 red bell pepper, diced: Slightly crunchy and mildly sweet, it adds texture and a pop of red vibrancy.
- 1 avocado, sliced: Creamy and buttery, avocado balances the acidity and adds richness.
- ½ cup cherry tomatoes, halved: Burst of juiciness with a hint of tang to brighten each bite.
- ¼ cup red onion, finely chopped: Adds a subtle sharpness and crunch without overwhelming other flavors.
- 2 tablespoons fresh cilantro, chopped: Herbaceous and fresh, cilantro lifts the entire bowl with its zingy notes.
- 2 tablespoons olive oil: Helps to marinate the shrimp and bring everything together smoothly.
- 2 tablespoons lime juice: Adds necessary acidity and brightness to elevate all the ingredients.
- 1 teaspoon garlic powder: Gives a warm, savory background flavor to the shrimp marinade.
- 1 teaspoon cumin: A subtle earthiness that adds depth without overpowering the fresh ingredients.
- Salt and pepper, to taste: Essential seasoning that enhances and balances every component of the bowl.
How to Make Shrimp & Mango Rice Bowls Recipe
Step 1: Cook the Jasmine Rice
Start with the foundation by cooking your jasmine rice. Bring 2 cups of water or chicken broth to a boil in a medium saucepan, then add the rice and a pinch of salt. Lower the heat, cover, and simmer until all the liquid is absorbed—about 15 minutes. Let the rice rest covered for 5 minutes before fluffing with a fork, ensuring each grain stays tender and fluffy.
Step 2: Marinate the Shrimp
While the rice is cooking, toss the peeled and deveined shrimp with olive oil, fresh lime juice, garlic powder, cumin, salt, and pepper in a bowl. Letting the shrimp soak in this flavorful marinade for 10 to 15 minutes means every bite will be perfectly seasoned and zesty.
Step 3: Cook the Shrimp
Heat a skillet over medium heat and lay the shrimp out in a single layer. Cook them for 2 to 3 minutes on each side until they become pink and opaque. The skillet’s warmth sears the shrimp quickly, locking in juicy flavor while developing a lovely slight crust.
Step 4: Sauté the Vegetables (Optional)
If you like, briefly sauté the diced red bell pepper and finely chopped red onion in the same skillet for 2 to 3 minutes. This softens them just enough to tame the raw bite while keeping their fresh colors and adding a bit of warmth to the dish.
Step 5: Assemble Your Shrimp & Mango Rice Bowls Recipe
Divide the fluffy jasmine rice among your serving bowls. On top, artfully layer the cooked shrimp, juicy diced mango, sautéed bell pepper and onion, sliced avocado, and halved cherry tomatoes. Finish each bowl with a sprinkle of chopped cilantro and a drizzle of extra lime juice if you want an extra zing.
Step 6: Serve Immediately
For an inviting final touch, add lime wedges on the side so everyone can squeeze fresh juice to taste. This makes the Shrimp & Mango Rice Bowls Recipe feel even lighter and more refreshing—ready to enjoy right away!
How to Serve Shrimp & Mango Rice Bowls Recipe
Garnishes
Garnishing with fresh herbs like cilantro is a must for that burst of herbal brightness. Slices of avocado add creaminess, while extra lime wedges invite a tangy lift. Sprinkling some toasted sesame seeds or crushed red pepper flakes can elevate the bowls beautifully and add a bit of crunch or heat.
Side Dishes
This bowl is a complete meal, but if you want to round it out, light, crisp sides like a simple green salad or crunchy veggie slaw pair well. You can also serve with warm pita or naan bread to scoop up every last bit of goodness.
Creative Ways to Present
For a fun twist, present the ingredients separately on a platter so everyone can assemble their own bowl. Or serve the rice in mini mason jars topped with shrimp and mango for a gorgeous, portable option that’s perfect for picnics or casual parties.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp & Mango Rice Bowls Recipe components can be stored in airtight containers in the fridge for up to 2 days. Keep the avocado and mango separate or add them fresh at serving time to prevent browning.
Freezing
While the rice and cooked shrimp freeze well, the fresh mango, avocado, and tomatoes do not hold up to freezing. Freeze only the cooked rice and shrimp in a sealed container for up to 1 month and freshen the bowls with new fruit and veggies upon thawing.
Reheating
Reheat the rice and shrimp gently in a microwave or skillet, adding a splash of water or lime juice to keep everything moist. Add fresh mango, avocado, and other fresh ingredients after reheating for the best flavor and texture.
FAQs
Can I use frozen shrimp for this recipe?
Yes! Frozen shrimp works perfectly here. Just thaw them completely and pat dry before marinating to ensure the marinade sticks well and they cook evenly.
Can I substitute the jasmine rice with another type?
Absolutely. Basmati or even brown rice can be used as substitutes. Just adjust cooking times as needed. Brown rice will give a nuttier flavor and chewier texture.
Is this recipe spicy?
Not by default, but you can easily add heat by sprinkling chili flakes on top or incorporating a dash of cayenne into the shrimp marinade.
Can I prepare parts of this recipe in advance?
Yes, the rice and shrimp can be cooked ahead of time. Store them separately and assemble fresh when ready to serve for the best texture and flavor.
What can I use if I don’t have fresh lime juice?
Fresh lime juice is best for bright flavor, but bottled lime juice or lemon juice can be a decent substitute in a pinch. Just use a little less lemon juice as it’s more acidic.
Final Thoughts
I can’t recommend this Shrimp & Mango Rice Bowls Recipe enough if you want a meal that’s as fun to eat as it is to make. It’s bursting with fresh flavors, colors, and textures that bring the joy of summer all year round. Give it a try tonight—you’ll be making it again and again!
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Shrimp & Mango Rice Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Description
These Shrimp & Mango Rice Bowls combine succulent sautéed shrimp with sweet, juicy mango and fresh vegetables over fluffy jasmine rice. Perfect for a quick, vibrant meal packed with bold flavors and contrasting textures, this dish is a healthy and colorful way to enjoy a balanced dinner in just 35 minutes.
Ingredients
Rice
- 1 cup jasmine rice
- 2 cups water or low-sodium chicken broth
- Pinch of salt
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper, to taste
Toppings and Vegetables
- 1 ripe mango, diced
- 1 red bell pepper, diced
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- Extra lime juice and lime wedges for garnish (optional)
Instructions
- Cook the rice: In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the jasmine rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is fluffy and all liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Marinate the shrimp: While the rice cooks, combine shrimp with olive oil, lime juice, garlic powder, cumin, and salt and pepper in a bowl. Toss thoroughly to coat and let marinate for 10-15 minutes.
- Sauté the shrimp: Heat a large skillet over medium heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
- Sauté the vegetables (optional): In the same skillet, add diced red bell pepper and chopped red onion and sauté for 2-3 minutes until slightly softened to enhance flavor and texture.
- Assemble the bowls: Divide the cooked jasmine rice among serving bowls. Top each with sautéed shrimp, diced mango, sautéed bell pepper and onion, sliced avocado, and halved cherry tomatoes. Sprinkle with fresh cilantro and drizzle extra lime juice if desired.
- Serve: Serve immediately, garnished with lime wedges for added zing and freshness.
Notes
- You can substitute jasmine rice with basmati or brown rice if preferred, adjusting cooking time accordingly.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes to the shrimp marinade.
- The sauté step for vegetables is optional but adds extra flavor and texture.
- Use fresh lime juice for the best taste instead of bottled.
- Ensure shrimp are cooked just until pink to avoid toughness.
- This dish can be customized with additional veggies like cucumber or corn.
