Description
Flavorful blackened shrimp served over cilantro lime rice with a fresh mango black bean salsa and a creamy sriracha mayo drizzle. This vibrant bowl balances spicy, sweet, and tangy flavors for a satisfying meal.
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
Instructions
- If cooking shrimp in the air fryer, preheat the air fryer to 400°F. Place shrimp in the basket and cook from frozen for about 10 minutes, flipping halfway. If using pre-cooked frozen shrimp, cook about 5 minutes, flipping halfway. Toss the cooked shrimp with olive oil, garlic, chili powder, onion powder, paprika, oregano, honey, lime juice, salt, and pepper.
- If using the stovetop method, defrost shrimp if frozen. Heat butter and 1 tbsp olive oil in a large pan over medium heat. Add pressed garlic and sauté until fragrant. Stir in chili powder, onion powder, paprika, and oregano. Add shrimp and cook, stirring frequently, until shrimp turn pink and are fully cooked. Finish with honey, lime juice, salt, and pepper.
- Prepare the mango black bean salsa by combining diced mango, cherry tomatoes, red onion, cucumber, black beans, and half of the chopped cilantro in a large bowl. Drizzle with lime juice, olive oil, and season with salt and black pepper. Mix well.
- Cook rice according to package instructions. Once cooked, stir in butter, lime juice, lime zest, and the remaining chopped cilantro. Season with salt if needed and mix until well combined.
- Make the sriracha mayo by whisking together Greek yogurt, mayonnaise, rice vinegar, honey, and sriracha sauce until smooth.
- To assemble, divide cilantro lime rice evenly among four bowls. Top with blackened shrimp and a generous portion of mango black bean salsa. Drizzle with sriracha mayo and serve.
Notes
- Frozen shrimp can be used directly in the air fryer for convenience.
- Adjust the amount of sriracha to control the heat level of the sauce.
- Brown rice or cauliflower rice can be substituted for white rice.
- The mango salsa can be made ahead and refrigerated for up to 1 day.
- Serve with extra lime wedges for additional brightness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Fry, Pan Fry
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 210 mg
