If you’re looking for a meal that’s just as nourishing as it is exciting, these Shrimp and Rice Bowls with Mango Salsa are the way to go! Packed with 40 grams of protein per serving, it’s the kind of dinner that keeps you full and energized without sacrificing flavor. Smoky, spice-rubbed shrimp sit on a bed of edamame rice, topped with a fresh mango avocado salsa that’s sweet, tangy & refreshing. It’s simple, balanced, ready in 30 minutes, and sure to become a new favorite!
I thoroughly neglect shrimp during the fall & winter months, but the minute the temps start warming up and the sun starts peaking through the clouds, it becomes one of my biggest cravings. I love shrimp in taco form, in pasta form…and especially in a bowl form! These shrimp and rice bowls with mango salsa are the epitome of bright and fresh, yet so satisfying, nourishing and filling. Pretty much my ideal warm-weather dinner!
And one of the best parts about shrimp recipes? They take just a couple minutes to cook and are an excellent source of lean protein. My volume eaters — shrimp is for you! This whole meal comes together in under 30 minutes, and if you’re feeding a family of 2, will make a delicious dinner and meal prepped lunch for the next day!
The balance of flavors and textures in these shrimp and rice bowls is truly perfect, in my opinion. With each bite you get that sweet, tangy mango salsa, smoky spicy shrimp, and sticky edamame rice. I really think they’re going to become a staple dinner for us, and hopefully they will for you too!
Why You’ll Love these Shrimp and Rice Bowls with Mango Salsa
- They are bright and fresh, making it the best Spring or Summer dinner!
- You can have this healthy & satisfying meal on the table in less than 30 minutes.
- Each serving is packed with 40g of protein & 7g of fiber!
- It’s the perfect balance of sweet, tangy, smoky & spicy!
- These bowls are easy to make, with just a few simple components.
What You Need to Make these Shrimp and Rice Bowls with Mango Salsa
For the Edamame Rice:
- White Rice: A long grain rice like jasmine rice is great here!
- Shelled Edamame: We are going to boost the rice with additional protein & fiber by stirring in some edamame at the end. I like to buy frozen, shelled edamame, then thaw it in the microwave quickly.
- Rice Vinegar: Optional, but adds a nice touch of brightness and gives the rice a slight stickiness!
- Kosher Salt: Season to taste, to enhance the flavor.
For the Shrimp:
- Avocado Oil: Or olive oil, for marinating & searing the shrimp.
- Chili Powder, Smoked Paprika, Garlic Powder, Cumin, Kosher Salt & Black Pepper: This spice blend features a bunch of pantry staple seasonings, that add spice, smoke & so much flavor to the shrimp.
- Large Raw Shrimp: Peeled, de-veined & tail off. You can either buy them like this, or do it yourself. Shrimp is a great lean protein source!
For the Mango Salsa:
- Mango: Make sure it’s nice & ripe, then cut around the pit, remove the peel & cube it.
- Avocado: 1 small-medium avocado adds creaminess to this salsa as well as healthy fats & fiber!
- Red Bell Pepper: An easy way to sneak in a refreshingly crisp veggie! I prefer red bell pepper here for some color contrast to the mango & avocado, but any color will do.
- Jalapeño: Optional, for extra depth of flavor. Remove the seeds unless you like things really spicy!
- Cilantro: Fresh chopped cilantro brings this mango salsa all together.
- Lime: Adjust to taste, but I like my mango salsa really bright & citrusy!
- Kosher Salt: Season to taste and don’t be shy.
How To Make these Shrimp and Rice Bowls with Mango Salsa
Start Cooking the Rice:
First, add water to a medium pot and bring it to a boil. Add rice, cover, reduce to a simmer and cook according to package instructions.
Marinate the Shrimp:
Meanwhile, add all of the shrimp ingredients to a large bowl and stir to evenly coat. Set aside to marinate while you prepare the mango salsa.
Prepare the Mango Salsa:
To another large bowl, add all of the mango salsa ingredients. Then stir with a spoon or spatula until combined. Taste and adjust the amount of kosher salt.
Sear the Shrimp in Batches:
Next, bring a large pan to medium-high heat. If using a stainless steel pan, add a bit of oil to coat the bottom of the pan. If using a non-stick pan, you may not need it. Then, add half of the marinated shrimp and spread out evenly so there’s no overlap. Allow the shrimp to cook, undisturbed, for 2 minutes. Then, flip and continue cooking for 2 more minutes or until opaque and done through. Remove from the pan and repeat with the remaining shrimp, adding more oil to the pan as needed.
Finish Rice with Edamame & Rice Vinegar:
Once the rice is done cooking, add in your thawed edamame, rice vinegar and kosher salt to taste. Stir to combine.
Assemble Your Shrimp and Rice Bowls:
Finally, assemble your bowls with the edamame rice, shrimp, mango salsa & a drizzle of honey on top. Enjoy!
How Should I Store Leftovers?
For these shrimp and rice bowls, I recommend storing the leftover shrimp and edamame rice in one container, and the mango salsa in another. That way, you can reheat the shrimp and rice…nobody wants warm mango salsa! The shrimp and rice will stay good, stored in an airtight container in the fridge, for up to 4 days. However, the mango salsa is best eaten within 2 days. The avocado may start browning as it sits, so for best results, you can wait to add the avocado until just before serving.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Shrimp Recipes?
- Honey Lime Shrimp Tacos with Snap Pea Cabbage Slaw
- Creamy Corn Orzo with Shrimp
- Quick Baja Shrimp Tacos
- Easy Thai Red Curry Shrimp with Veggies
- Smoky Harissa Shrimp & Summer Veggie Skillet
- Air Fryer Bang Bang Shrimp Tacos
Shrimp and Rice Bowls with Mango Salsa
Equipment
- medium pot with lid
- 2 large bowls
- spoon
- large pan
- spatula
Ingredients
For the Edamame Rice:
- ¾ cup dry white rice
- 1 ½ cups water
- 1 cup shelled edamame (frozen, then thawed)
- 2 tsp rice vinegar (optional)
- kosher salt to taste
For the Shrimp:
- 2 tbsp avocado oil or olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp cumin
- ¼ tsp black pepper
- 2 lbs large raw shrimp peeled, de-veined & tail off
For the Mango Salsa:
- 1 ripe mango pitted, peeled & cubed
- 1 avocado pitted, peeled & cubed
- 1 small red bell pepper diced
- 1 small jalapeño de-seeded & finely diced (optional)
- 3 tbsp chopped cilantro
- juice from 1 lime
- kosher salt to taste
Instructions
- First, add water to a medium pot and bring it to a boil. Add rice, cover, reduce to a simmer and cook according to package instructions.¾ cup dry white rice, 1 ½ cups water
- Meanwhile, add all of the shrimp ingredients to a large bowl and stir to evenly coat. Set aside to marinate while you prepare the mango salsa.2 tbsp avocado oil, 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp cumin, ¼ tsp black pepper, 2 lbs large raw shrimp
- To another large bowl, add all of the mango salsa ingredients. Then stir with a spatula until combined. Taste and adjust the amount of kosher salt.1 ripe mango, 1 avocado, 1 small red bell pepper, 1 small jalapeño, 3 tbsp chopped cilantro, juice from 1 lime, kosher salt
- Bring a large pan to medium-high heat. If using a stainless steel pan, add a bit of oil to coat the bottom of the pan. If using a non-stick pan, you may not need it. Then, add half of the marinated shrimp and spread out evenly so there's no overlap. Allow the shrimp to cook, undisturbed, for 2 minutes. Then, flip and continue cooking for 2 more minutes or until opaque and done through. Remove from the pan and repeat with the remaining shrimp, adding more oil to the pan as needed.
- Once the rice is done cooking, add in your thawed edamame, rice vinegar and kosher salt to taste. Stir to combine.1 cup shelled edamame, 2 tsp rice vinegar, kosher salt
- Assemble your bowls with the edamame rice, shrimp, mango salsa & a drizzle of honey on top. Enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.