Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa are exploding with bright, bold, and zesty flavors. Fresh, fast, and fabulous!
I’ve entered the swollen feet phase of my pregnancy. It’s about as glamorous as it sounds.
That said, I’ve been trying to limit salt while simultanesouly adding lots of flavor to our meals by way of fresh citrus, herbs, spices, and tropical fruits, like in Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa, aka low-sodium magic in a bowl.
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 SO fresh and SO flavorful!
I love the combination of hot rice, cold salsa, and sizzling shrimp, plus the flavors of cilantro and lime swirled throughout the dish are extremely refreshing. They really set the stage for the smoky-tangy-sweet shrimp. This dish is awesome!
Start the Chili-Lime Shrimp Bowls by creating the chili-lime marinade for the shrimp.
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.
Add 3/4lb peeled –> deveined jumbo shrimp (uncooked) then stash in the fridge while you get the rest of the dish ready.
Next make the Cilantro-Lime Rice which makes up the base of the bowl.
Bring 1-3/4 cups water, 1 Tablespoon vegetable oil and 1/2 teaspoon salt to a boil then add 1 cup long grain rice 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.
SO GOOD.
Finally, assemble the Black-Bean Mango Salsa.
In a bowl combine 1 chopped mango, 15oz can drained then rinsed black beans, 1/4 chopped small red onion, and 1/4 cup chopped cilantro.
Add 3 Tablespoons fresh lime juice, salt, and pepper, then toss everything together.
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. Add a splash of the marinade to each batch in order to get that caramelized, sticky-sweet and smokey flavor from the honey and chili powder.
Scoop the Cilantro-Lime Rice into bowls then top with Black Bean-Mango Salsa and the hot shrimp then dive in!
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. Hope you enjoy (and here’s to unswollen feet!)
Equipment
Ingredients
For the Cilantro-Lime Rice
- 1 cup long grain white rice, ;Lundberg recommended
- 1-3/4 cups water
- 1 Tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 lime
- 3 Tablespoons chopped cilantro
For the Black Bean-Mango Salsa
- 15 oz can black beans, drained and rinsed
- 1 mango, peeled and chopped
- 1/4 small red onion, minced
- 1/4 cup chopped cilantro
- 3 Tablespoons lime juice, ~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
- 1 lime
- salt and pepper
- 12 oz raw jumbo shrimp
Directions
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 low and simmer until rice is tender, 12-15 minutes. Fluff with a fork then add lime juice to taste and chopped cilantro. Set aside.
For the Black Bean-Mango Salsa:
- Combine all ingredients together in a large bowl then stir to combine.
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.
- Spoon rice into bowls then top with black bean-mango salsa and cooked shrimp.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
for flights you DEFINITELY need compression “socks” (really, hose). very old lady sounding, but…I flew at 31 weeks cross-country and did.not.swell.at.all. A must!
I love cilantro and shrimps. Looks Yummy! I’m saving this tomorrow’s dinner. Thanks!
Have a safe pregnancy. :)
This recipe looks great! I’d have to make it sans beans as I can’t eat legumes but love the flavour combo ideas :)
What do you think about using pineapple instead of mango (allergic)?
That would be really good too!
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)
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.
That looks so good…feel better!
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. ;)
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:)
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.
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 :)
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?
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!
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!