Shrimp Bowls with Mango Salsa
These shrimp bowls with mango salsa are a quick and flavorful weeknight dinner when you want something fresh, balanced, and packed with protein. They combine smoky seasoned shrimp, black beans, crunchy cabbage, creamy cilantro sauce, and a bright mango salsa for the perfect sweet and savory combination.
One of my favorite things about this recipe is that it feels fancy, but it’s actually really quick and easy to make. While the rice cooks, you can prep the mango salsa, blend together the cilantro crema, and cook the shrimp. This way, everything comes together in about 40 minutes. If you want to make dinner even quicker, you can use frozen microwave rice and have these bowls ready in closer to 20 minutes.
Each serving packs in about 38 grams of protein and 10 grams of fiber, making these bowls super satisfying. The shrimp, black beans, and Greek yogurt-based cilantro crema provide the protein. And the black beans, cabbage, mango, and veggies add fiber and nutrients. This meal tastes fresh and delicious while still keeping you full for hours.
One of my favorite parts of this bowl is the mango salsa. It adds so much flavor and freshness. The sweetness of the mango pairs perfectly with the smoky shrimp and lime-y cilantro crema. If you like extra heat, you can leave the seeds in the jalapeño or add a little hot sauce on top before serving.
I hope you enjoy these shrimp bowls with mango salsa! Leave a comment below if you try it.
Shrimp Bowls with Mango Salsa
Ingredients
For the Bowls
- 1 cup dry rice (or 2 cups pre-cooked rice)
- 1 can black beans, drained and rinsed
- 4 cups shredded cabbage or coleslaw mix
- 1/4 cup cotija cheese, crumbled
For the Cilantro Crema
- 3/4 cup full-fat plain Greek yogurt
- 1 cup cilantro
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- 1/4 tsp salt
For the Mango Salsa
- 1 mango, diced
- 1 cup cherry tomatoes, diced
- 1/4 red onion, diced
- 1/2 jalapeno, seeded and diced (optional)
- 1/2 cup cilantro, chopped
- 1/2 tbsp lime juice
For the Shrimp
- 1 tbsp avocado oil
- 1.5 lb raw shrimp (fresh or frozen)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Cook rice using preferred method. Skip this step if using pre-cooked rice.
- Prepare the cilantro crema by adding all ingredients to a food processor or high speed blender and blend for about 2-3 minutes until it turns a bright green color. Place in the fridge until ready to serve.
- Next, prepare the mango salsa by dicing and adding all ingredients to a bowl. Mix to combine.
- Once the rice is almost done cooking, you can begin on the shrimp. If using frozen shrimp, run under cold water in a strainer in the sink for 3 minutes, mixing often. Pat dry.
- Heat a large pan with avocado oil over medium-high heat.
- Place shrimp in a large bowl and add spices, salt, and pepper. Mix to evenly coat the shrimp.
- Place shrimp in the heated pan and cook for 2-3 minutes on each side until lightly browned and fully cooked through.
- Assemble bowls by adding rice, beans, cabbage, shrimp, and mango salsa. Drizzle cilantro crema and sprinkle cotija cheese on top. Enjoy!
Video
Did you try this recipe?
Let us know in the comments!
Shrimp Bowls with Mango Salsa Nutrition Facts
Share on Pinterest
