Description
These Shrimp and Rice Bowls with Mango Salsa are a vibrant, nutrient-packed meal that brings a burst of tropical sunshine to your dinner table. Combining smoky, spice-rubbed shrimp with a zesty fruit salsa and protein-rich edamame rice, this dish is the perfect balance of savory, sweet, and tangy flavors. Succulent pan-seared shrimp are served over a bed of fluffy edamame-flecked rice and topped with a creamy avocado and mango salsa, all finished with a signature drizzle of honey for a truly gourmet experience.
Ingredients
For the Edamame Rice
- 3/4 cup dry white rice
- 1 1/2 cups water
- 1 cup shelled edamame (frozen, then thawed)
- 2 tsp rice vinegar (optional)
- kosher salt to taste
For the Shrimp
- 2 lbs large raw shrimp (peeled, de-veined, tail off)
- 2 tbsp avocado oil or olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp cumin
- 1/4 tsp black pepper
- Honey (for drizzling)
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)
- 1/4 cup diced red onion
- 3 tbsp chopped cilantro
- juice from 1 lime
- kosher salt to taste
Instructions
Step 1: Cook the Rice
Add 1 1/2 cups of water to a medium pot and bring it to a boil. Add the 3/4 cup of dry white rice, cover the pot, reduce the heat to a simmer, and cook according to the package instructions until the water is absorbed.
Step 2: Marinate the Shrimp
While the rice cooks, add all of the shrimp ingredients (oil, chili powder, paprika, garlic powder, salt, cumin, black pepper, and shrimp) to a large bowl. Stir to coat the shrimp evenly and set them aside to marinate while you prep the rest of the meal.
Step 3: Prepare the Mango Salsa
To another large bowl, add the cubed mango, avocado, diced bell pepper, jalapeño, red onion, cilantro, lime juice, and salt. Stir gently with a spatula until combined. Taste and adjust the kosher salt as needed.
Step 4: Sear the Shrimp
Bring a large pan to medium-high heat. If using stainless steel, add a bit of oil to coat the bottom. Add half of the marinated shrimp in a single layer with no overlap. Cook undisturbed for 2 minutes, then flip and cook for another 2 minutes until opaque and done through. Remove from the pan and repeat with the remaining half of the shrimp.
Step 5: Finish the Edamame Rice
Once the rice is done, stir in the thawed edamame, 2 teaspoons of rice vinegar, and kosher salt to taste.
Step 6: Assemble the Bowls
Divide the edamame rice into bowls, top with the pan-seared shrimp and a generous scoop of mango salsa. Finish each bowl with a drizzle of honey and serve immediately.
Notes
Storage and Reheating: Store leftover shrimp and rice in an airtight container in the refrigerator for up to 2 days. For the best quality, store the mango salsa in a separate container and consume within 24 hours to ensure the avocado stays fresh and vibrant.
Pro Searing Tip: To achieve that restaurant-quality crust on your shrimp, ensure the pan is smoking hot before adding the shrimp and pat them completely dry before marinating. Excess moisture is the enemy of a good sear!
Variations: Swap the white rice for quinoa or cauliflower rice for a lower-carb option. If you are sensitive to heat, omit the jalapeño and use a mild chili powder for a family-friendly version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Tropical Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 515
- Sugar: 18g
- Sodium: 1150mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 44g
- Cholesterol: 285mg
Keywords: shrimp and rice bowls, mango salsa recipe, edamame rice, healthy shrimp bowls, tropical dinner recipes, gluten free seafood bowls