Need a vibrant, quick, and ridiculously delicious dinner idea? These shrimp bowls recipe with mango salsa are what weeknight dreams are made of! Think juicy shrimp with citrusy heat, creamy avocado, and a sweet mango salsa that totally steals the show. All served on a bed of fluffy rice—bold flavors in every bite!
This recipe comes together in just 30 minutes, making it a go-to for busy weeknights or casual entertaining. It’s bright, filling, and super customizable—my kind of dinner!
If you love my shrimp bowls recipe and you are looking for something easy and similar, check out my easy chili lime shrimp bowls, blackened chicken with mango salsa, or my Trader Joe’s Salmon Bite Bowls.
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Ingredients
Here’s what you’ll need to make these DELICIOUS shrimp bowls:
For the Mango Salsa:
- Ripe mangos, chopped – Adds natural sweetness and tropical flavor that balances the spice of the shrimp!
- Avocado, diced – Brings creamy texture and healthy fats for satiety and richness.
- Red onion, finely chopped – Adds a sharp, zesty crunch to the salsa.
- Serrano pepper, finely chopped – Provides heat and depth; use less for a milder kick or skip if you’re serving to toddlers or young children!
- Cilantro, chopped – Brightens the dish with fresh, herby flavor.
- Lime Juice – Adds acidity that enhances all the salsa flavors and helps keep avocado from browning.
- Olive oil – Adds richness and ties all the salsa ingredients together.
- Garlic powder, smoked paprika, salt, and black pepper (to taste) – Boosts the savory, smoky, and well-rounded flavor of the salsa.
For the Shrimp:
- Raw shrimp, peeled and deveined – The star protein of the dish, quick-cooking and juicy when seared.
- Siete lemon pepper fajita seasoning – Infuses the shrimp with bold citrus, peppery flavor.
- Olive oil – Helps crisp the shrimp and prevents sticking in the skillet.
- White or brown rice – A fluffy, neutral base that soaks up the salsa and shrimp juices.
Optional toppings:
- Chopped green onions, spicy mayo– Adds creaminess and extra flavor—customize to make your bowl your own!
See recipe card for quantities.
Instructions
- Step 1: Make the Mango Salsa: In a large bowl, combine mango, avocado, red onion, serrano pepper, cilantro, lime juice, olive oil, and seasonings. Stir gently and set aside.
- Step 2:Prep the Shrimp: Pat shrimp dry with paper towels. Toss with lemon pepper seasoning until evenly coated.
- Step 3: Cook the Rice: Cook the rice according to the instructions on the packaging.
- Step 4: Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Do not overcook!
5. Step 5: Assemble the Bowls: Spoon rice into bowls, top with cooked shrimp, a generous scoop of mango salsa, and any extras—green onions, sour cream, or a drizzle of spicy mayo.Serve immediately or cool and store for easy meal prep!
Substitutions
- Shrimp-Swap shrimp for grilled chicken, steak, or salmon bites!
- Low Carb– Use cauliflower rice for a low-carb option
- Siete Lemon Pepper Seasoning– No lemon pepper seasoning? Use a mix of lemon juice, chili powder, and garlic powder. Or you can substitute for a general taco seasoning!
- Add grilled bell peppers to add fresh veggies and for more crunch and color!
- Dairy-Free-this recipe is naturally dairy-free!Just avoid optional toppings like sour cream or certain spicy mayo brands that may contain dairy.
- Gluten-Free- This recipe is naturally gluten-free. Be sure your lemon pepper fajita seasoning is labeled gluten-free (Siete’s typically is, but always double-check the label). Also, if using store-bought spicy mayo, make sure it’s certified gluten-free.
- Vegetarian– To make this dish vegetarian, simply replace the shrimp with a plant-based protein-try grilled tofu, tempeh and chickpeas tossed in the same lemon pepper seasoning.
Variations
- More fiber: Add beans for extra fiber and plant-based protein.
- Lettuce wraps: Serve in lettuce wraps for a handheld twist!
- Toddler/Kid Approved: Skip the serrano pepper to make this recipe more kid and toddler friendly!
Equipment
To make this easy shrimp bowls recipe all you need is a:
- Large skillet
- Large bowl
- Cutting board & sharp knife
- Citrus juicer (optional)
Storage
Store the components of this dish separately in an airtight container for up to 3 days. Reheat the shrimp and rice, then add the fresh salsa and toppings when ready to serve. It’s perfect for next-day meal prep!
Dietitian Tip
Add some beans to this shrimp bowls recipe for some additional fiber and nutrients!
FAQ
Yes! Just thaw and pat dry with paper towels before seasoning.
It’s got a mild kick from the serrano and fajita seasoning—remove pepper seeds or use less for a gentler flavor.
Either white or brown rice works great—use what you have! You could even try cauliflower rice for a lighter bowl.
Absolutely! It’s perfect for meal prep—just add toppings fresh the day of serving.
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Meal Prep
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Jump to: Recipe
Shrimp Rice Bowls with Mango Salsa
Equipment
- Large Skillet
- Large bowl
- Cutting board & sharp knife
- Citrus juicer (optional)
Ingredients
Mango Salsa:
- 2 ripe mangos chopped
- 1 avocado diced
- ½ small red onion finely chopped
- 1 serrano pepper finely chopped (remove seeds for less heat!)
- 1 bunch cilantro de-stemmed and finely chopped
- Juice of 1 lime
- A generous drizzle of olive oil
- ½ Teaspoon Garlic powder
- ½ Teaspoon smoked paprika
- Salt to taste
- Black Pepper to taste
Shrimp & Bowls:
- 1½ pounds Raw shrimp peeled and deveined
- ½ packet Siete lemon pepper fajita seasoning
- 1 tablespoon olive oil for cooking
- 1.5 Cups Dry White or Brown Rice
Optional:
- Sour cream, spicy mayo or extra lime wedges
- Scallions Chopped
- Bell Peppers Chopped
Instructions
- Step 1: Make the Mango Salsa: In a large bowl, combine mango, avocado, red onion, serrano pepper, cilantro, lime juice, olive oil, and seasonings. Stir gently and set aside.
- Step 2:Prep the Shrimp: Pat shrimp dry with paper towels. Toss with lemon pepper seasoning until evenly coated.
- Step 3: Cook the Rice: Cook the rice according to the instructions on the packaging.
- Step 4: Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Do not overcook!
- 5. Step 5: Assemble the Bowls: Spoon rice into bowls, top with cooked shrimp, a generous scoop of mango salsa, and any extras—green onions, sour cream, or a drizzle of spicy mayo.Serve immediately or cool and store for easy meal prep!
Notes
Nutrition
Food Safety
- Cook shrimp to a minimum temperature of 145 F
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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