Shrimp Rice Bowl is one of those meals that hits every note - juicy fajita shrimp, bright mango pico de gallo, creamy avocado, and fluffy cilantro lime Shrimp Rice Bowl all stacked in one Shrimp Rice Bowl . I stumbled onto this combo one summer when I had a mango sitting on the counter and a bag of shrimp in the freezer, and honestly, it's been on repeat ever since. The best part? You can have it on the table in about 35 minutes, even on a busy weeknight.
If you love easy shrimp recipes like Easy Spicy Southwest Salad recipe or Easy Greek Orzo Salad recipe , Easy Homemade Sloppy Joes Recipe , this one belongs in your weekly rotation too.
Why You'll Love This Shrimp Rice Bowl
- Ready in 35 minutes - perfect for weeknights when you don't have much time.
- Gluten-free and made with fresh, simple ingredients.
- The mango pico de gallo adds a sweet, zesty kick that makes the whole dish pop.
- Easy to customize - swap the shrimp, change the toppings, make it your own.
- Feels like something from your favorite Mexican-inspired restaurant, made right at home.
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Shrimp Rice BowlIngredients
Simple, fresh ingredients come together fast here. Here's everything you'll need and why each one matters.
See Recipe Card Below This Post For Ingredients Quantities
Mango Pico de Gallo
- Diced mango : Adds natural sweetness and a tropical brightness that pairs beautifully with the spicy shrimp. Ataulfo mangoes are extra buttery and sweet when ripe.
- Diced tomato, seeds removed : Provides body and a mild acidity. Removing the seeds keeps the pico from getting watery.
- Red onion : Adds a little sharpness and crunch. A small amount goes a long way here.
- Fresh cilantro : Brings that fresh, herby flavor that makes pico de gallo taste alive. Use more if you love it.
- Jalapeno, seeds removed and finely diced : Gives the pico a gentle kick without overwhelming heat. Leave the seeds in if you want more spice.
- Fresh lime juice : Brightens all the flavors and keeps the mango from browning.
- Tajin or fine sea salt : Tajin adds a chili-lime tang that's really good here. Plain salt works fine too.
Cilantro Lime Rice
- Basmati rice : Light, fluffy, and slightly fragrant. Basmati holds up well in a bowl and doesn't get mushy.
- Water : The cooking liquid for the rice. The ratio is important for fluffy, not soggy, rice.
- Fine sea salt : Seasons the Shrimp Rice Bowl from the inside out as it cooks.
- Fresh cilantro : Stirred in at the end for color and that fresh herby flavor.
- Lime zest : Adds a fragrant citrus note that's a little brighter than juice alone.
- Fresh lime juice : Finishes the Shrimp Rice Bowl with a light tang. Together with the zest, it really makes the rice sing.
Fajita Shrimp
- Raw shrimp, peeled and deveined : Gives you about 5 good-sized shrimp per person. A smaller count (like 31-40) works if you want more pieces per Shrimp Rice Bowl .
- Avocado oil : Has a high smoke point, which is perfect for cooking shrimp over medium-high heat without burning.
- Fajita seasoning or taco seasoning : The shortcut that makes this recipe so quick. Either blend works great for a smoky, savory coating.
- Avocado, sliced : Creamy and rich, it balances all the bright, tangy flavors in the Shrimp Rice Bowl .
how to make Shrimp Rice Bowl
Make the Mango Pico de Gallo
Mix it together: Add the diced mango, tomato, red onion, cilantro, jalapeno, lime juice, and tajin (or salt) to a medium Shrimp Rice Bowl .
Toss gently: Stir everything together carefully so the mango doesn't break down. You want it chunky and fresh.
Refrigerate: Cover the Shrimp Rice Bowl and pop it in the fridge until you're ready to serve. The flavors get even better after a few minutes of resting.
Cook the Cilantro Lime Rice
Rinse the rice: Place the basmati Shrimp Rice Bowl in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and gives you fluffier rice. Drain well and transfer to a small saucepan.
Bring to a boil: Add 1 cup of water and the sea salt. Bring it to a boil over medium-high heat.
Simmer: Give it a quick stir to prevent sticking, then lower the heat to low, cover, and simmer for 10-12 minutes until the water is absorbed.
Rest and fluff: Take the pan off the heat and let it sit, covered, for 2-3 minutes. Then fluff gently with a fork.
Add the good stuff: Stir in the fresh cilantro, lime zest, and lime juice. Set aside while you cook the shrimp.
Cook the Fajita Shrimp
Season the shrimp: Add the raw shrimp to a small Shrimp Rice Bowl and drizzle with avocado oil. Sprinkle on the fajita seasoning and toss until every shrimp is coated evenly.
Heat the pan: Place a large pan over medium-high heat and let it get hot before adding the shrimp.
Cook the first side: Add the shrimp in a single layer - don't crowd them. Cook for 2 minutes without moving them so they get a nice sear.
Flip and finish: Lower the heat slightly, flip each shrimp, and cook for another 2-3 minutes on the other side. The shrimp should look pink and opaque.
Make a quick sauce: Add a small splash of water to the pan in the last minute of cooking and let it sizzle and evaporate. This lifts all those flavorful bits from the bottom and coats the shrimp in a light, saucy glaze.
Assemble the Bowls
Build your bowl: Divide the cilantro lime Shrimp Rice Bowl between two Shrimp Rice Bowl . Top each with fajita shrimp, a generous scoop of mango pico de gallo, and a few slices of avocado (about ¼ avocado per bowl). Serve right away and enjoy!
Easy Swaps and Substitutions
- Shrimp: Try grilled chicken, ground turkey with taco seasoning, or black beans for a vegetarian version.
- Basmati rice: Jasmine rice, brown rice, or even cauliflower Shrimp Rice Bowl all work here.
- Mango: Pineapple makes a great swap if mango isn't in season.
- Avocado oil: Any neutral high-heat oil like canola or vegetable oil will do the job.
- Tajin: If you don't have it, a pinch of chili powder plus a little salt and a squeeze of lime gets you close.
Equipment for Shrimp Rice Bowl
Nothing fancy required here - just your everyday kitchen basics.
- Medium Shrimp Rice Bowl (for the mango pico)
- Small saucepan with a lid (for the rice)
- Large pan or skillet (for the shrimp)
- Fork (for fluffing rice)
- Knife and cutting board
- Spoon for tossing
Storage and Meal Prep
This Shrimp Rice Bowl is best eaten fresh, but the individual components store really well if you want to meal prep.
Avocado: Slice fresh right before serving. Pre-sliced avocado browns quickly even with lime juice.
Mango pico de gallo: Store in an airtight container in the fridge for up to 2 days. It'll release a little liquid - just stir before serving.
Cilantro lime rice: Keeps in the fridge for up to 4 days. Reheat with a splash of water to bring back the moisture.
Fajita shrimp: Store separately for up to 2 days. Reheat gently in a pan over low heat - microwaving tends to make shrimp rubbery.
Expert Tips
Watch the shrimp closely: They cook fast. The moment they curl into a C shape and turn pink all the way through, they're done. Overcooked shrimp get rubbery fast.
Rinse your rice: Don't skip this step. It's the difference between fluffy and gummy.
Don't crowd the shrimp: Cook them in a single layer so they sear instead of steam. Crowded shrimp = rubbery shrimp.
Make the pico first: It gets better as it sits. Even 10-15 minutes in the fridge helps the flavors come together.
Use ripe mango: An ataulfo mango that gives slightly when pressed will be sweet and buttery. Underripe mango is too firm and tart here.
FAQ
What exactly is in a shrimp bowl?
A shrimp bowl typically has a base (like rice or greens), seasoned shrimp, and fresh toppings. This one uses cilantro lime basmati rice, fajita shrimp, mango pico de gallo, and avocado. It's flexible - you can swap any component based on what you have.
Are shrimp and rice good to eat together?
They're a classic combo! Shrimp is lean and high in protein, while Shrimp Rice Bowl provides satisfying carbs for energy. Together, they make a well-balanced meal. Add avocado for healthy fat and pico for extra nutrients.
What pairs well with shrimp?
Shrimp loves bold, fresh flavors. Citrus, mango, avocado, cilantro, and smoky spices are all natural fits. For sides, rice, corn, black beans, or simple green salads all work really well.
What is a good sauce for a shrimp bowl?
The splash of water at the end of cooking creates a light pan sauce, but you can also drizzle on a cilantro lime crema (Greek yogurt blended with cilantro, lime juice, and garlic), a chipotle mayo, or even just extra lime juice. Keep it light so it doesn't overpower the mango pico.
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Shrimp Rice Bowl
Ingredients
Method
- Add all ingredients to a medium bowl and gently toss together to combine. prep
- Rinse the rice under cold water several times until the water runs clear. Drain and transfer to a small saucepan. prep
- Add water and sea salt to the saucepan and bring to a boil. Stir occasionally to prevent sticking. Lower the heat and simmer for 10-12 minutes. cook
- Season with fajita seasoning, tossing to ensure all shrimp are evenly covered. prep
- Heat a large pan over medium-high heat and add the shrimp in a single layer. Cook for 2 minutes. cook
- Lower the heat, flip the shrimp, and cook for another 2-3 minutes on the other side. cook
- Add a splash of water to the pan at the last minute, allowing it to evaporate and create a slight sauce. cook
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