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.
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!
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!
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!
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!
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!
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!
What a fantastic dish year round. I especially like the chili-lime rice too.
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!
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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!
I make a small portion without the onions for him. He is able to detect even the tiniest of onion crunch!
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}
No that’s ok – I appreciate it! I did mention it, and all is well. :)
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.
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;)
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!
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! :)
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! :)