Go Back
mango chili shrimp bowls spicy recipe

Mango Chili Shrimp Bowls Spicy Recipe

Get ready to tantalize your taste buds with the mango chili shrimp bowls spicy recipe, a vibrant and flavorful dish perfect for a quick weeknight meal or an impressive lunch. This recipe delivers a perfect balance of sweet, spicy, and savory, turning simple ingredients into an unforgettable culinary experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Spicy, Tropical
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 lb large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)
  • to taste salt
  • to taste freshly ground black pepper
Mango Salsa
  • 1 large ripe mango peeled and diced
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeño pepper seeded and finely minced (optional, for extra heat)
  • 1 tablespoon lime juice
  • pinch salt
Bowls
  • 2 cups cooked rice (jasmine, basmati, or brown rice work well)
  • 1 cup cooked quinoa (optional, for added protein and texture)
  • 1/2 cup black beans rinsed and drained
  • 1 ripe avocado sliced or diced
  • Fresh cilantro for garnish
  • Lime wedges for serving

Equipment

  • Medium Bowl
  • Separate bowl
  • Large skillet or frying pan

Method
 

  1. In a medium bowl, gently combine the diced mango, finely diced red onion, chopped cilantro, minced jalapeño (if using), lime juice, and a pinch of salt. Stir to ensure all ingredients are well distributed. Set aside to allow the flavors to meld while you prepare the shrimp.
    1 large ripe mango, 1/4 cup red onion, 1/4 cup fresh cilantro, 1 jalapeño pepper, 1 tablespoon lime juice, pinch salt
  2. In a separate bowl, toss the peeled and deveined shrimp with olive oil, minced garlic, chili powder, cumin, cayenne pepper, salt, and black pepper. Make sure each shrimp is evenly coated with the spice mixture.
    1 lb large shrimp, 2 tablespoons olive oil, 2 cloves garlic, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper, to taste salt, to taste freshly ground black pepper
  3. Heat a large skillet or frying pan over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp are pink, opaque, and cooked through. Be careful not to overcook, as this can make them tough.
    1 lb large shrimp
  4. Divide the cooked rice and quinoa (if using) between your serving bowls.
    2 cups cooked rice, 1 cup cooked quinoa
  5. Spoon the cooked chili shrimp over the rice and quinoa. Top generously with the fresh mango salsa. Add the rinsed black beans and sliced or diced avocado to each bowl.
    1 lb large shrimp, 1 large ripe mango, 1/2 cup black beans, 1 ripe avocado
  6. Garnish with fresh cilantro and serve immediately with lime wedges on the side for an extra squeeze of brightness.
    Fresh cilantro, Lime wedges

Notes

The mango salsa will keep for up to 2 days. Cooked shrimp and grains will keep for up to 3 days. Avoid storing assembled bowls with avocado.