Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa


Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa are exploding with bright, bold, and zesty flavors. Fresh, fast, and fabulous any night of the week. 

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa |

So I’ve entered the swollen feet phase of my pregnancy. It’s about as glamorous as it sounds.

Last week when I was flying home from California, the side of my left foot got a little tickle mid-flight. I reached down to give my tootsie a scratch (sorry, TMI?) and, not being able to actually see my feet because the seat in front of me was approximately 3.5 inches away, I figured it was the bottom air vent causing the irritation.

Which, WHY do they always have those things blasting -15 degree air, might I add?

Anyway, the itching persisted and when I finally arrived home later that night I yanked up my pant legs to see what all the fuss was about. MARSHMALLOWS, people. My feet looked and felt like I had two giant slabs of squishy gel packs strapped to the top. Press on ’em, and oh! The dimple stays! The itching was caused by my skin expanding, and, well, that’s pretty much that.

Don’t even get me started on my cankles.

Since then I’ve become ace at putting my feet up, and have been trying to limit salt in my diet (save for the cough bag of classic Lays I just HAD to have last night.) I’ve also been adding lots of flavor to my meals using citrus, herbs, spices, and fresh fruits, like in Chili-Lime Shrimp Bowls with Black Bean-Mango Salasa, aka low-sodium magic in a bowl.

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa |

Fluffy cilantro-lime rice is topped with a homemade black-bean and fresh mango salsa then finished with sauteed shrimp that’s been marinated in chili powder, fresh lime juice, and a drizzle of honey. It is, da bomb.

I just loved the combo of hot rice, cold salsa, and sizzling shrimp, and the flavors of cilantro and lime swirled throughout the dish were unbelievably refreshing. They really set the stage for the smoky-tangy-sweet shrimp. This dish was awesome!

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa |

Start the Chili-Lime Shrimp Bowls by creating the chili-lime marinade for the shrimp. I almost want to call this a dressing instead, because you don’t need to marinate the shrimp for very long to get really great flavor. In a large bowl combine 2 Tablespoons extra virgin olive oil, 1 Tablespoon honey, 1/2 teaspoon chili powder, the juice of 1 lime, and a dash of salt and pepper. (It is important to season every layer with a little bit of salt and pepper – but you don’t need much.)

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa |

Add 3/4lb peeled –> deveined jumbo shrimp (uncooked) then stash in the fridge while you get the rest of the dish ready.

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa |

Next make the Cilantro-Lime Rice which makes up the base of the bowl (pictures borrowed from my Black Bean Soup Recipe!) Bring 2 cups water, 1 Tablespoon vegetable oil and 1/2 teaspoon salt to a boil then add 1 cup long grain rice (I used jasmine) and cook until light and fluffy, about 15 minutes.


Add the juice of 1/2 a lime and 3 Tablespoons chopped cilantro then stir to combine and set aside.

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa |


Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa |

Finally, assemble the Black-Bean Mango Salsa (my favorite part!) In a bowl combine 1 chopped mango (here’s how I chop a mango >>), 1-15oz can drained –> rinsed black beans, 1/4 chopped  small red onion, and 1/4 cup chopped cilantro. 

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa |

Add 3 Tablespoons fresh lime juice, salt, and pepper, then toss everything together. Seriously, keep your spoon outta here or else you won’t have any left for the bowls. This salsa rocks!

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa |

Heat a large skillet over medium-high heat then add the shrimp in 2 or 3 batches, cooking until no longer pink, about 2-3 minutes. I also added a splash of the marinade at the end to get that caramelized, sticky-sweet and smokey flavor from the honey and chili powder. Unbelievable!

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa |

Scoop the Cilantro-Lime Rice into bowls then top with Black Bean-Mango Salsa and the hot shrimp then dive in!

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa |

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa

Serves 4


Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa are exploding with bright, bold, and zesty flavors. Fresh, fast, and fabulous any night of the week. 


  • For the Cilantro-Lime Rice
    • 1 cup long grain white rice
    • 2 cups water
    • 1 Tablespoon canola or vegetable oil
    • 1/2 teaspoon salt
    • juice of 1/2 lime
    • 3 Tablespoons chopped cilantro
  • For the Black Bean-Mango Salsa
    • 1-15oz can black beans, drained and rinsed
    • 1 large mango, peeled and chopped
    • 1/4 small red onion, minced
    • 1/4 cup chopped cilantro
    • 3 Tablespoons lime juice (about 1-1/2 limes)
    • salt and pepper
  • For the Chili-Lime Shrimp
    • 2 Tablespoons extra virgin olive oil
    • 1 Tablespoon honey
    • 1/2 teaspoon chili powder
    • juice of 1 lime
    • salt and pepper
    • 12oz (3/4lb) raw jumbo shrimp


  1. For the Cilantro-Lime Rice:  Bring water, oil, and salt to a boil in a saucepan. Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, about 15 minutes. Stir to fluff then add lime juice and chopped cilantro.
  2. For the Black Bean-Mango Salsa: Combine all ingredients together in a large bowl then stir to combine.
  3. For the Chili-Lime Shrimp: Whisk together all ingredients except shrimp in a large bowl then add shrimp and marinate for 10 minutes. Heat a large skillet over medium-high heat then mist with olive oil or nonstick spray. Add shrimp, being careful not to crowd the pan (may need to do 2 batches,) along with a little of the marinade then saute until no longer pink in the center.
  4. Spoon rice into bowls then top with black bean-mango salsa and cooked shrimp.

This recipe is courtesy of Iowa Girl Eats,

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa |

Don’t be intimidated by the length of the ingredient list. Several items like cilantro and limes are used twice, and many of the ingredients are fridge and pantry staples. I was able to make this dish really quickly and easily. Plus you can make the Black Bean-Mango Salsa in advance as it just gets better and better as the flavors meld together in the fridge.

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa |

Hope you enjoy (and here’s to unswollen feet!)

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa |

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  1. melanie 05.22.2013

    HA! that’s funny because I was justing noticing how many of your latest blog posts have pictures of your feet. Figured you were loving your toes now days! lol. You are still so tiny and it’s pretty envious!

  2. Connie Conlon 05.22.2013

    How do you know when you are buying a good Mango? Should it be hard or squishy feeling? I am not having any luck picking a good Mango?

    • Iowa Girl Eats 05.22.2013

      I usually press into the mango with my thumb. If it gives but is not mushy, then it’s usually good to go. That being said, I always buy one more than I think I’ll need because inevitably it will be the time that I just happen to pick a bad one!

  3. jen 05.22.2013

    we had shrimp for the first time in ages tonight. we agreed we should have it more often so i think i’ll add this recipe to the rotation.

    swelling is the worst..i also get swollen pregnancy face towards the end of my pregnancies. probably my least favorite thing about being pregnant (that is of course prob b/c i have been blessed with really easy pregnancies..). i am not 4 weeks away from delivery and i officially have pregnant face. at least the 3rd time around i’ve come to accept it a little better :)

  4. You just mixed shrimp, lime and black beans. You won my heart! This looks absolutely amazing, I know what I’m having for dinner soon.

  5. Andrea 05.22.2013

    This looks so yummy! I love mexican inspired dishes:) and ps…I swelled up so bad when I was pregnant and if it’s any consolation, a day or two after you get home from the hospital your body will rid itself of all the excess fluid and you’ll be back to normal really quick:)

  6. Jess 05.22.2013

    Oh my do I love anything on top of that cilantro-lime rice! And I’ve got mangos coming out of my ears over here – love this combination! Keep putting those feet up – you deserve it. ;)

  7. nessa 05.22.2013

    That looks so good…feel better!

  8. Jessica H 05.22.2013

    Be very careful! If a dimple stays in your skin after you press on it during pregnancy, you could have some problems. Please tell your doctor.

  9. LouiseA. 05.22.2013

    Why, oh why, do you have to make everything look so dang good?!? Now, I have to go out and buy the ingredients to make this tomorrow :o)

  10. koko 05.22.2013

    What do you think about using pineapple instead of mango (allergic)?

  11. This recipe looks great! I’d have to make it sans beans as I can’t eat legumes but love the flavour combo ideas :)

  12. Ja @Ja on the RUN 05.22.2013

    I love cilantro and shrimps. Looks Yummy! I’m saving this tomorrow’s dinner. Thanks!
    Have a safe pregnancy. :)

  13. Emily S 05.22.2013

    for flights you DEFINITELY need compression “socks” (really, hose). very old lady sounding, but…I flew at 31 weeks cross-country and A must!

  14. Nicole Wyatt 05.22.2013

    Your pregnancy brain has also made an appearance, several times the Cilantro-Lime Rice is listed as Chipotle-Lime Rice.

    It gets better, I promise! :)

    • Iowa Girl Eats 05.22.2013

      Bahahaha, omg, you would seriously be horrified at the amount of things I forget/mess up on a daily basis. Blarg! Thanks for the heads up! :)

  15. Tieghan 05.22.2013

    I LOVE these bowls!! The salsa sounds so so so good! Totally my thing! The shrimp? Also totally my thing and same goes for the rice!! Love this bowl!

    P.S good luck with those feet! Hang in there!

  16. Oh the glory days of fat feet, I remember it well. In other news this meal looks fabulous! It goes right up there on the crave scale… and I’m not even pregnant;)

  17. jules 05.22.2013

    Advice you didn’t ask for (there’s always one, right): swollen feet are not a laughing matter when pg (she said, six kids later). I’m sure you know this, but in case you do not, be sure to tell your doc on the next visit (don’t recall how far along you are). That is all. And that dish looks DELISH! I am not the chef in my house, my husband is… but when I made a recipe from your website he couldn’t stop oooohing and aaaahhhhing. I’ve been a HUGE fan ever since. {wink}

    • Iowa Girl Eats 05.22.2013

      No that’s ok – I appreciate it! I did mention it, and all is well. :)

      • J 05.22.2013

        Just want to let you know (I’m an OB nurse) that swelling happens. If its around your eyes and face or hands, that’s as problem, feet are pretty much OK.

        Looks great! Wouldn’t have thought of the mango/shrimp combo.

  18. Rachel 05.22.2013

    How do you get around the onion with the hubby? My hubby can’t handle the o-word on anything. Does it make a huge difference to leave them out?
    Oh, and the cankles are here for the duration…but they do go back down. I promise!

    • Iowa Girl Eats 05.22.2013

      I make a small portion without the onions for him. He is able to detect even the tiniest of onion crunch!

  19. Lauren Williams 05.23.2013

    Remember to keep the feet above your heart to decrease swelling ;) This post looks great, my husband would love the shrimp but I might have to substitute chicken instead!

  20. Reny 05.23.2013

    What a fantastic dish year round. I especially like the chili-lime rice too.

  21. Libby 05.23.2013

    This recipe looks so fun and fresh – I will be trying this soon!

    Kristin, I’m sure you are getting lots of advice…so here’s a little more : ) I had a baby girl in January, and for the last couple months my legs were sore and swollen. My doc prescribed compression socks and they helped quite a bit…though it was winter so my legs were covered up (compression socks aren’t the most sightly of apparel). My husband had to help get them on in the mornings…ah, that’s love. Anyway, my two cents!

  22. Deanna 05.23.2013

    If I happen to have a HUGE (a.k.a. Costco) size bag of pre-cooked shrimp in the freezer, can I use those, thawed, and just quickly flash fry to get warm? This looks AMAZING!

  23. I actually work for a vein doctor specializing in varicose veins so I have seen the worst of the worst. I….like some of the other above definitely recommend getting some compression hose. IT WILL SAVE YOUR LEGS AND VEINS!!! It will be a bother during the summer hot months BUT it will make them feel better and prevent any varicose veins to occur prematurely in life. I have a couple of pairs myself and they actually can look really cute…I love my purple ty-dye. Prevention is key!

  24. Cat Yates 05.23.2013

    Oh girl, don’t get me started on the pregnancy cankles. I feel your pain. :( And I will be trying your shrimp bowls next week. These look so amazing for Summer!

  25. […] May 27 – Burgers Tuesday, May 28 – Cilantro lime rice and chili shrimp Wednesday, May 29 – Leftovers Thursday, May 30 – Pot roast Friday, May 31 – […]

  26. Oh, how I remember the good old dimpled feed. I had cankles for months! Not to worry, it will all go away but good idea on keeping the sodium on the down low!

  27. Tracy 05.23.2013

    Awww…I’m sorry about your swollen feet! I loved being pregnant, but that was definitely a part I did not like! I escaped it the first 2 times but not the third. At least it gives you an excuse to sit with your feet up often!

  28. jennifer davis 05.23.2013

    I know exactly how you feel! Last summer, when I was pregnant, my feet were enormous. No amount of limiting salt or putting them up really helped either. (sorry to say)
    Looks delish!

  29. Whitney 05.23.2013

    I have a completely unrelated question – have you had any food aversions during your pregnancy? It seems your posts have been pretty constant and food-inclusive, so I was just wondering. I’m at 8 weeks and can seem to stand brown or tan foos at the moment! Boo!

  30. Julia 05.23.2013

    I remember my ankles getting so swollen when I was pregnant! Good excuse for a few foot rubs by the husband maybe?

    We love making rice bowls (like at Chipotle!). I love the use of shrimp in these–great idea!

  31. Stacy 05.23.2013

    I’m so sorry that you got swollen feet – that stinks. I guess I can no longer be jealous of you ;) Thankfully only 4 weeks left and no swelling for me. I recommend LOTS of water. Cut out the caffeine. I find those two things work for me and I don’t swell. With my first daughter I didn’t swell until about a week after baby and it was only for a day. I can’t wait to make this dish – it’s definitely on my summer pinterest board for after baby arrives since I can’t do onion or pretty much anything with flavor right now.

  32. Vonna Viglione 05.23.2013

    Hi Kristin, caught your reference to pantry staples and immediately thought…”now there’s a blog post if ever there was….” I’d love to hear what you always have on hand in your pantry. I suspect my pantry probably isn’t too well stocked by comparison. Seriously, I bet a lot of other folks would be interested too…..

  33. Awwww, too cute! Sorry about your cankles but I gotta say, you’re pregnancy is making you glow!

    Love this bowl btw. Looks like I’ll stop having to go to Chipotle now!

  34. Alexa 05.23.2013

    I slept with compression socks on (the runner’s one), along with avoiding salt where I could as well, the last couple months of my pregnancy and it helped with the swell a lot!

  35. Aww man! Not the swollen feet phase! Actually, I’m lucky i never got swollen feet but my body made up for it with pleeeennty of other super annoying pregnancy ailments and mishaps. ;} hang in there!
    If this isn’t a perfectly divine meal than I don’t know what is!!! love it. want it. making it!

  36. Hands down one of the best things I’ve ever made! So freaking delicious!

  37. This is like my ideal weeknight meal! Spicy protein and a fresh fruit salsa combo over rice….MMMMMM I love anything loaded up with lime and cilantro!

  38. I cannot imagine a more exquisite bowl of shrimp. The light in your photo sequence is simply stunning.

    p.s. I had to wear my husband’s shoes home from the hospital after giving birth with our first…yup, the swelling was that bad ;-). All is back to normal now though I’m happy to report and we have two healthy and extremely energetic growing boys!

  39. […] 73. Chili Lime Shrimp Bowls with Black Bean Mango Salsa […]

  40. Sarah W 05.28.2013

    As an OB nurse, I just want to make sure you are aware of the symptoms of pre-elampsia. Swelling that pit’s when pushed in, high blood pressure, seeing funny spots, hyper reflexes… if you have any of those be sure to get checked out. We want healthy moms and healthy babies.
    Be sure to drink lots of water even when you are swollen, your kidneys will flush your body out and eventually the extra retained fluid. Keep your feet up and let Ben do the cooking. He needs to make more guest appearances on the blogs :)
    This looks great, I’m making the shrimp and rice tonight.

  41. […] Chili-Lime Shrimp with Black-Bean Mango Salsa lightly adapted from Iowa Girl Eats. […]

  42. Cat Yates 05.29.2013

    Kristin, we had these tonight. SO YUMMY! It was perfect on a hot night in Vegas. Thanks again for sharing and letting me share over here. :)

  43. This sounds amazing! Mangos are my favorite!

  44. Judy 06.24.2013

    OMG!! That looks delicious…. I am so fond of Mangoes .

  45. Lorrie 06.28.2013

    I made this dish tonight, but used pineapple instead of mango. I wasn’t sure hubby would like it, but was pleasantly surprised he did. I thought it was fabulous- full of flavor. A little fiery and a bit sweet- perfect combination. I will be making this again!!

  46. Amanda 07.10.2013

    Thanks for this great recipe! It was wonderful and didn’t heat up my kitchen – perfect for the summer. The only thing I changed was adding a half of a cubed avocado to the salsa. I linked to your blog over at – thanks again!

  47. Chey 07.11.2013

    So im about to make this dish and realized i was supposed to buy Uncooked shrimp,not cooked. Whoops! What adjustments should i make??

    • Iowa Girl Eats 07.12.2013

      That’s ok! You’ll just need to warm them up in the pan for a few minutes. :)

  48. Sadye 07.12.2013

    The salsa was definitely the star of the dish, but everything else was good too, and it was really quite easy to make. I replaced the shrimp with tilapia, because I only do shrimp in extreme moderation, and I can vouch for the switch if anyone else dislikes shrimp too.

  49. […] made these chili lime shrimp rice bowls for dinner tonight, and it was perfect! Easy, not a lot of ingredients, filling and delicious. What […]

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