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.
I made these tonight and they turned out great! The only change I’ll make next time is to only use 1/2 the can of black beans (they freeze fine in a ziploc) or to use two mangoes — just too many black beans for us in the salsa.
Love your blog. Thanks!
Thank you for shearing good recipe. I introduced your blog and recipe in my blog.
If it makes you bad, please tell me . Thanks :)
I arrived at this site because of the Chipotle Black Bean burger recipe (can’t just zip down to Costco from here whenever I need another box of them), and landed on this recipe. This is one of the freshest, most flavorful dishes I’ve made in ages. It’ll be just the perfect dinner on our hot, humid summer nights. Thank you, thank you!!
Huge hit! Fab flavours and textures – loved it. Thanks :)
Can the shrimp be marinated over night?
I made this a couple of weeks ago and it was a HUGE hit! So much so that my husband asked me to put it on the September meal menu twice!
I am obssesed with this dish and want to make it again and again.
How can you make it with frozen shrimp?
Okay that may seem like a silly question – what i mean is how can i make it with already cooked shrimp? Since that is what they sell at trader joes :D
I would cook/marinate it the same way. You’ll just need to let it warm through in the skillet instead of cooking through!
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.
So im about to make this dish and realized i was supposed to buy Uncooked shrimp,not cooked. Whoops! What adjustments should i make??
That’s ok! You’ll just need to warm them up in the pan for a few minutes. :)
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 homemadeintheheartland.blogspot.com – thanks again!
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!!
OMG!! That looks delicious…. I am so fond of Mangoes .
This sounds amazing! Mangos are my favorite!