Ingredients
Shrimp and Veggies
- 1 pound extra large shrimp (U/26-30), peeled and deveined
- 2 tablespoons olive oil
- ½ medium red onion, finely diced
- ½ medium bell pepper, finely diced
- 2 cloves garlic, finely chopped or grated
- 1 large, juicy lime, juiced
- Kosher salt and ground black pepper, to season
Mango Salsa
- 1 fresh mango, sliced from the core, peeled, and diced into ¼-inch pieces
- ¼ medium red onion, finely diced
- 2 jalapeño peppers, de-seeded as desired and finely diced
- 2 cloves garlic, finely chopped or grated
- 2 large, juicy limes, juiced
- ¼ cup finely chopped cilantro
- Heaping ½ teaspoon kosher salt
- Heaping ½ teaspoon chile lime seasoning such as Tajín
Rice and Bowl Assembly
- 3 cups cooked rice
- 1 large, juicy lime, zested and juiced
- ½ cup finely chopped cilantro
- 4 cups greens of choice
- 1 avocado, pitted, peeled, and diced
Instructions
- Mix the fresh mango salsa: In a large bowl, combine diced mango, ¼ red onion, jalapeños, garlic, lime juice from 2 limes, chopped cilantro, kosher salt, and chile lime seasoning (such as Tajín). Gently stir to blend all flavors together evenly. Taste and adjust seasoning with additional salt or lime juice if needed.
- Prepare the shrimp: Remove tails if present. Slice each shrimp into 4-5 small bite-sized pieces to ensure quick cooking and easy eating.
- Cook the shrimp and vegetables: Heat olive oil in a nonstick skillet over medium-high heat. Add diced red onion and bell pepper; season with ½ teaspoon kosher salt and black pepper. Sauté, stirring occasionally, until vegetables soften and become fragrant, about 4-5 minutes. Add shrimp and garlic, season with 1 teaspoon kosher salt and additional pepper. Cook, stirring occasionally, until shrimp turn opaque and are just cooked through, about 2-3 minutes. Remove skillet from heat and squeeze fresh lime juice over shrimp mixture. Set aside.
- Prepare cilantro lime rice: Toss cooked rice with lime zest, lime juice from 1 lime, and ½ cup chopped cilantro until well combined and flavorful.
- Assemble shrimp bowls: In serving bowls, start with a base of cilantro lime rice and greens. Spoon cooked shrimp and vegetables over the rice, then top with fresh mango salsa and diced avocado. Add extra toppings like chopped cilantro or an additional squeeze of lime if desired. Serve immediately and enjoy!
Notes
- You can adjust the spice level in the mango salsa by controlling the amount of jalapeño and whether you keep the seeds.
- Use leftover or freshly cooked rice; warm rice works best for tossing with lime and cilantro.
- Try swapping greens for kale, spinach, or arugula depending on preference.
- For a gluten-free version, ensure chile lime seasoning like Tajín does not contain gluten.
- Shrimp cook very quickly; avoid overcooking to keep them tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
