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–+ servings
Shrimp Rice Bowl Grilled shrimp rice bowl topped with mango salsa, sliced avocado, fresh cilantro, and a lime wedge over fluffy white rice in a ceramic bowl.

Shrimp Rice Bowl

A flavorful and simple Shrimp Rice Bowl with cilantro lime rice, spicy shrimp, fresh mango pico de gallo, and creamy avocado.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Main Dish
Cuisine: American, Gluten Free
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • Mango Pico de Gallo:
  • 1 cup diced mango preferably Ataulfo mango for sweetness
  • 1 cup diced tomato seeds removed (Roma tomatoes work well)
  • ¼ cup finely diced red onion for a sweet and sharp flavor
  • ¼ cup finely chopped fresh cilantro adds a fresh, herbaceous note
  • 1 jalapeno seeds removed and finely diced (for mild heat)
  • 1 tablespoon freshly squeezed lime juice for tartness
  • ½ teaspoon tajin optional, adds a zesty touch; or substitute with ¼ teaspoon fine sea salt
  • Cilantro Lime Rice:
  • ½ cup basmati rice or your preferred long-grain rice
  • 1 cup water to cook the rice
  • ¼ teaspoon fine sea salt seasoning the rice
  • 1-2 tablespoon finely chopped fresh cilantro for flavor
  • Zest of ½ lime adds a bright citrus fragrance
  • 1 teaspoon freshly squeezed lime juice for a fresh tang
  • Fajita Shrimp:
  • 0.5 lb raw shrimp peeled and deveined (21-25 count per pound gives 5 shrimp per person)
  • 2 teaspoon avocado oil or another high-heat cooking oil
  • 2 teaspoon fajita seasoning or taco seasoning
  • ½ avocado sliced (for a creamy texture and balance)

Method
 

  1. Add all ingredients to a medium bowl and gently toss together to combine. prep
  2. Rinse the rice under cold water several times until the water runs clear. Drain and transfer to a small saucepan. prep
  3. 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
  4. Season with fajita seasoning, tossing to ensure all shrimp are evenly covered. prep
  5. Heat a large pan over medium-high heat and add the shrimp in a single layer. Cook for 2 minutes. cook
  6. Lower the heat, flip the shrimp, and cook for another 2-3 minutes on the other side. cook
  7. Add a splash of water to the pan at the last minute, allowing it to evaporate and create a slight sauce. cook

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 160mgSodium: 780mgPotassium: 850mgFiber: 6gSugar: 12gVitamin A: 10IUVitamin C: 50mgCalcium: 8mgIron: 15mg

Notes

A fresh, vibrant meal perfect for a weeknight dinner or meal prep. Store leftovers separately to maintain the freshness of the pico de gallo.

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