Name: Blackened Shrimp and Mango Salsa Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 1 lb medium-sized uncooked shrimp, deveined with tails off; 1/2 tsp chili powder; 1 clove garlic, pressed; 1 tsp onion powder; 1 tsp paprika; 1/2 tsp oregano; 1/2 tbsp honey; 2 medium limes (juice, plus zest from one); Salt and black pepper to taste; 1 tbsp olive oil; 1 cup mango, diced; 1 cup cherry tomatoes, sliced; 1/2 medium red onion, diced; 1 cup cucumber, diced; 1 (540 mL) can black beans, rinsed and drained; 1/2 cup cilantro, chopped and divided; 2 tbsp olive oil or neutral oil; 1 cup uncooked rice; 1 tbsp butter; 1/4 cup plain Greek yogurt; 2 tbsp mayonnaise; 1 tbsp rice vinegar; 1/2 tbsp honey; 1 tbsp sriracha sauce

Why You’ll Love Blackened Shrimp and Mango Salsa Bowls Recipe

This recipe is quick enough for busy weeknights but still feels special enough to serve when you want something a little more exciting. The shrimp cook fast, the salsa comes together in minutes, and the rice ties everything together with fresh lime and cilantro.

You’ll also love the balance of flavors in every bite. The blackened shrimp are savory and lightly spiced, the mango salsa adds sweetness and crunch, and the sriracha mayo gives the bowls a creamy finish with a little kick. It is a complete meal that is both filling and refreshing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

1 lb medium-sized uncooked shrimp
1/2 tsp chili powder
1 clove garlic
1 tsp onion powder
1 tsp paprika
1/2 tsp oregano
1/2 tbsp honey
1 medium lime, juiced
salt and pepper, to taste
1 tbsp olive oil

For the mango black bean salsa:

1 cup mango, diced
1 cup cherry tomatoes, sliced
1/2 medium red onion, diced
1 cup cucumber, diced
1 can black beans, rinsed and drained
1/4 cup cilantro, finely chopped
2 tbsp olive oil
salt and black pepper, to taste

For the cilantro lime rice:

1 cup uncooked rice
1 tbsp butter
1 medium lime, juiced and zested
1/4 cup cilantro, chopped

For the sriracha mayo:

1/4 cup plain Greek yogurt
2 tbsp mayonnaise
1 tbsp rice vinegar
1/2 tbsp honey
1 tbsp sriracha sauce

Directions

Start by preparing the shrimp. If you are using the air fryer, preheat it to 400°F. Add the shrimp directly to the basket if they are frozen. Cook raw frozen shrimp for about 10 minutes, flipping halfway through. If the shrimp are already cooked and frozen, air fry them for about 5 minutes, flipping halfway. Once cooked, toss them with the oil and spices, then set aside.

If you prefer the stovetop method, defrost the shrimp first if needed. Heat the butter and olive oil in a large skillet over medium heat. Add the pressed garlic and cook until fragrant. Stir in the chili powder, onion powder, paprika, oregano, honey, lime juice, salt, and pepper. Add the shrimp and cook, stirring often, until they are pink and cooked through.

To make the mango black bean salsa, combine the mango, cherry tomatoes, red onion, cucumber, black beans, and cilantro in a large mixing bowl. Drizzle with olive oil and lime juice, then season with salt and black pepper. Toss everything together until well mixed.

For the cilantro lime rice, cook the rice according to the package directions. When it is done, stir in the butter, lime juice, lime zest, and chopped cilantro. Taste and adjust the seasoning if needed.

To assemble the bowls, divide the rice evenly among four bowls. Top each bowl with the blackened shrimp and a generous spoonful of mango black bean salsa. Finish with a drizzle of sriracha mayo before serving.

Servings and timing

This recipe makes 4 servings.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

You can easily customize these bowls based on what you have on hand or your flavor preferences. Swap the shrimp for chicken, salmon, or tofu for a different protein option. Brown rice, jasmine rice, or quinoa all work well in place of white rice.

For a milder version, reduce or leave out the sriracha in the sauce. If you want more heat, add diced jalapeño to the salsa or increase the chili powder in the shrimp seasoning. You can also add avocado, shredded lettuce, corn, or extra lime wedges for more freshness and texture.

Storage/Reheating

Store each component separately in airtight containers in the refrigerator for the best texture and flavor. The shrimp and rice will keep well for up to 3 days, while the mango salsa is best enjoyed within 1 to 2 days.

To reheat, warm the rice and shrimp gently in the microwave or in a skillet over low heat until heated through. The salsa should be served cold or at room temperature, so add it after reheating the warm ingredients. The sriracha mayo can be kept chilled and drizzled over the bowls just before serving.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work very well here. You can cook them straight from frozen in the air fryer, or thaw them first if you are using the stovetop method.

What type of rice works best?

White rice, jasmine rice, and basmati rice are all great choices. Brown rice or quinoa can also be used if you want a heartier base.

Can I make the mango salsa ahead of time?

Yes, you can make it a few hours in advance. For the freshest texture, store it in the refrigerator and stir before serving.

Is this recipe spicy?

It has a mild to moderate kick, mainly from the sriracha mayo and the shrimp seasoning. You can easily adjust the spice level to suit your taste.

What can I use instead of mango?

Pineapple or peaches are good substitutes if mango is unavailable. They provide a similar sweet contrast to the savory shrimp.

Can I make this dairy-free?

Yes. Replace the butter in the rice with olive oil and use a dairy-free yogurt alternative in the sauce if needed.

How do I know when the shrimp are fully cooked?

Shrimp are done when they turn pink and opaque and curl slightly. Be careful not to overcook them, or they can become rubbery.

Can I meal prep these bowls?

Yes, these bowls are excellent for meal prep. Store the rice, shrimp, salsa, and sauce in separate containers and assemble when ready to eat.

What vegetables can I add?

Avocado, corn, lettuce, bell peppers, and jalapeños all pair nicely with the flavors in this bowl.

Can I use store-bought sauce instead of making sriracha mayo?

Yes, you can use a bottled spicy mayo or another creamy sauce if that is more convenient. Homemade sriracha mayo gives the freshest flavor, but store-bought works in a pinch.

Conclusion

Blackened Shrimp and Mango Salsa Bowls are a delicious way to bring bold flavor and fresh ingredients together in one easy meal. With juicy shrimp, vibrant salsa, fluffy cilantro lime rice, and a creamy spicy drizzle, every bowl is packed with color and flavor. Whether you make them for a quick weeknight dinner or prep them ahead for lunches, this recipe is a simple and satisfying option you’ll want to make again.