If you’re craving a vibrant, fresh meal that bursts with flavor and color, this Shrimp & Mango Rice Bowls Recipe is about to become your new favorite. Juicy, spiced shrimp meet sweet, ripe mango, creamy avocado, and perfectly fluffy jasmine rice, creating a dish that’s not only stunning to look at but also satisfying and wholesome. Each bite offers a perfect balance of savory, sweet, and tangy elements, making it an unbeatable combination for a quick weeknight dinner or a bright weekend treat. Trust me, once you try this Shrimp & Mango Rice Bowls Recipe, it will be one you’ll want to make again and again.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the secret to making this dish shine. Each component plays a vital role: the fluffy jasmine rice lays a comforting foundation, the shrimp brings a savory punch, and the mango adds a juicy sweetness that wakes up your taste buds. Together, they create a harmonious blend of flavors and textures.
- Jasmine rice: Use fragrant jasmine rice for its soft texture and subtle floral aroma that complements the other ingredients.
- Water or low-sodium chicken broth: Cooking the rice in broth adds an extra layer of flavor without overpowering the dish.
- Large shrimp: Peeled and deveined, these are the star protein with a delicate, slightly sweet taste.
- Ripe mango: Choose a mango that’s soft but firm, offering bright sweetness and juicy texture.
- Red bell pepper: Adds vibrant color and a mild crunch that contrasts nicely with the creamy elements.
- Avocado: Creamy slices bring richness and buttery texture to balance the acidity and spice.
- Cherry tomatoes: Bursting with juiciness, they add subtle acidity and freshness.
- Red onion: Finely chopped, it delivers a gentle pungency and a little crunch.
- Fresh cilantro: Chopped cilantro brightens the dish with its herbal, citrusy notes.
- Olive oil: Used for marinating shrimp and sautéing vegetables, it adds smooth richness.
- Lime juice: Brings zesty brightness to the marinade and finishing touches.
- Garlic powder: Provides a warm, savory depth without overwhelming the dish.
- Cumin: Adds earthy, slightly smoky undertones for a subtle spice element.
- Salt and pepper: Essential for seasoning and bringing out the flavors in every bite.
How to Make Shrimp & Mango Rice Bowls Recipe
Step 1: Cook the Jasmine Rice
Begin by bringing 2 cups of water or low-sodium chicken broth to a gentle boil in a medium saucepan. Add the jasmine rice along with a pinch of salt, then reduce the heat to low, covering the pot with a lid. Let it simmer undisturbed for about 15 minutes until the rice is tender and all the liquid is absorbed. Afterward, remove it from heat and allow the rice to sit covered for 5 minutes. This resting step lets the steam finish the cooking process, resulting in perfectly fluffy grains that will be the comforting base for your dish.
Step 2: Prepare and Marinate the Shrimp
While the rice is cooking, toss the peeled and deveined shrimp in a bowl with olive oil, lime juice, garlic powder, cumin, salt, and pepper. This quick marinade is where the shrimp soak up that irresistible blend of citrus and spices, infusing them with vibrant flavor. Letting them marinate for 10 to 15 minutes allows the seasoning to penetrate, ensuring each bite is juicy and tasty.
Step 3: Cook the Shrimp
Heat a large skillet over medium heat, then add the marinated shrimp in a single layer. Cook each side for 2 to 3 minutes until they turn pink and opaque. It’s important not to overcrowd the pan so the shrimp can sear nicely rather than steam. Once done, remove from heat and set aside. These beautifully cooked shrimp will be the protein-packed highlight of your rice bowls.
Step 4: Sauté the Vegetables (Optional)
In the same skillet, you can quickly sauté the diced red bell pepper and finely chopped red onion for 2 to 3 minutes. This step is optional but highly recommended! It softens the vegetables just enough to bring out their sweetness and add a subtle warmth, making the textures more harmonious in the final bowl.
Step 5: Assemble Your Shrimp & Mango Rice Bowls Recipe
Now comes the fun part. Divide the fluffy jasmine rice among your serving bowls, then layer on the cooked shrimp, diced mango, sautéed red bell pepper and onion, creamy avocado slices, and halved cherry tomatoes. Sprinkle fresh cilantro over the top and finish with an extra squeeze of lime juice if you like a bit more brightness. This colorful assembly makes every spoonful an exciting burst of fresh, balanced flavors.
Step 6: Serve Immediately
Serve your bowls right away, ideally with lime wedges on the side for those who want an extra tangy kick. The combination of warm rice, flavorful shrimp, sweet mango, and creamy avocado is best enjoyed fresh for maximum texture and taste.
How to Serve Shrimp & Mango Rice Bowls Recipe
Garnishes
Adding a few thoughtful garnishes takes this dish from tasty to unforgettable. Extra lime wedges add a zingy finish, while a sprinkle of chopped fresh cilantro enhances the herbal brightness. If you like a little heat, consider a dash of chili flakes or thinly sliced jalapeños. These garnishes elevate the flavors and invite your guests to customize their bowls.
Side Dishes
This dish stands well on its own thanks to its balance of protein, carbs, and veggies, but you can serve it alongside a crisp green salad or a light cucumber and mint salad for extra freshness. For a bit of crunch, try crispy wonton chips or toasted cashews on the side to complement the creamy avocado and tender shrimp.
Creative Ways to Present
If you want to impress visually, serve the Shrimp & Mango Rice Bowls Recipe in clear glass bowls to showcase all the layers of color. You can also arrange the toppings in neat sections over the rice for a beautiful “buddha bowl” effect, letting each ingredient shine individually before mixing it all together. For a festive twist, use edible flowers or bright microgreens for a delicate garnish that adds charm without overwhelming the flavors.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to 2 days. To keep ingredients fresh, store the shrimp and avocado separately from the rice and mango if possible, as avocado tends to brown and shrimp tastes best when reheated gently.
Freezing
While the shrimp and rice can be frozen separately, freezing the entire Shrimp & Mango Rice Bowls Recipe together is not recommended because the mango and avocado textures suffer. For longer storage, freeze cooked shrimp in a sealed container and reheat as needed, then prepare fresh toppings when serving.
Reheating
Reheat the rice and shrimp gently in a skillet or microwave to avoid overcooking the shrimp. Add a splash of water or broth to the rice to keep it moist. Fresh mango and avocado should be added after reheating to maintain their creamy, fresh texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat dry before marinating and cooking to ensure the best texture and flavor.
What type of mango is best for this dish?
A ripe Ataulfo or Keitt mango works perfectly because they are sweet, juicy, and not too fibrous, which makes for easy dicing and a pleasant texture.
Can I make this recipe vegetarian?
Definitely! Swap the shrimp for grilled tofu or chickpeas seasoned with the same spices, and you’ll still get wonderful flavor and protein.
Is it possible to make this recipe spicy?
Yes! Add chopped jalapeños or a pinch of cayenne pepper to the shrimp marinade, or offer hot sauce on the side for those who love a kick.
How do I keep the avocado from browning?
To prevent browning, slice the avocado just before serving and toss it gently with a bit of lime juice. Avoid mixing it too early when storing leftovers.
Final Thoughts
This Shrimp & Mango Rice Bowls Recipe is a celebration of fresh flavors and easy preparation. It’s the kind of meal that feels special without demanding hours in the kitchen. Whether you’re cooking for family, friends, or just yourself, it offers a beautiful balance of sweet, savory, creamy, and tangy elements that will brighten any day. Give it a try—you’ll wonder how you ever lived without it!
Print
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: American
Description
A vibrant and refreshing Shrimp & Mango Rice Bowl recipe that combines juicy marinated shrimp with sweet mango, creamy avocado, and vibrant veggies over fluffy jasmine rice. Perfect for a quick, healthy, and flavorful weeknight meal.
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 & 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, for drizzling (optional)
- Lime wedges, for serving
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, then reduce heat to low. Cover and simmer for about 15 minutes or until the rice is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
- Marinate the Shrimp: While the rice cooks, combine the shrimp with olive oil, lime juice, garlic powder, cumin, salt, and pepper in a bowl. Toss well to coat all shrimp and let them marinate for 10-15 minutes to absorb the flavors.
- Cook 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 they turn pink and opaque. Remove from heat and set aside.
- Sauté Vegetables (Optional): In the same skillet, add the diced red bell pepper and finely chopped red onion. Sauté for 2-3 minutes until they soften slightly, adding a subtle sweetness and texture to the bowls.
- Assemble the Bowls: Divide the cooked jasmine rice evenly among four serving bowls. Top each bowl with cooked shrimp, diced mango, sautéed bell pepper and onion, sliced avocado, and halved cherry tomatoes. Sprinkle fresh cilantro over the top and drizzle extra lime juice if desired.
- Serve: Serve immediately with lime wedges on the side to add a fresh zing to each bite. Enjoy a balanced and flavorful meal!
Notes
- Use low-sodium chicken broth instead of water for extra flavor in the rice.
- Marinating the shrimp enhances its flavor but don’t marinate for more than 15 minutes to avoid texture changes.
- Sautéing the bell pepper and onion is optional; you can skip or leave them raw for more crunch.
- Adjust seasoning to taste, especially lime juice and salt for freshness and balance.
- Try using brown rice for a whole grain variation, but increase cooking time accordingly.
