Save A vibrant, tropical-inspired bowl featuring juicy cilantro lime shrimp, fresh mango salsa, and fluffy rice, perfect for a light and flavorful meal.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
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The first time I made these shrimp & mango salsa bowls, I was amazed at how quickly dinner came together & how much my family loved the sweet and savory combination. It's a colorful meal that instantly puts us in a sunny, tropical mood, no matter the weather outside!
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Ingredients
- Large shrimp: 1 lb (450 g), peeled and deveined
- Olive oil: 2 tbsp
- Lime juice: 2 tbsp, freshly squeezed
- Fresh cilantro: 1 tbsp, finely chopped
- Garlic cloves: 2, minced
- Ground cumin: 1 tsp
- Chili powder: 1/2 tsp
- Kosher salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Ripe mangoes: 2, diced
- Red bell pepper: 1/2 cup, diced
- Red onion: 1/4 cup, finely chopped
- Jalapeño: 1, seeded and finely chopped
- Fresh cilantro: 1/4 cup, chopped
- Lime juice: 2 tbsp, freshly squeezed
- Salt: 1/4 tsp
- Cooked white or brown rice: 2 cups, warm
- Red cabbage: 1 cup, shredded
- Avocado: 1, sliced
- Lime wedges: for serving
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Instructions
- Marinate the Shrimp:
- In a medium bowl, toss shrimp with olive oil, lime juice, cilantro, garlic, cumin, chili powder, salt, and pepper. Allow to marinate for 10 minutes.
- Prepare Mango Salsa:
- In a separate bowl, combine mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Gently mix and set aside.
- Cook Shrimp:
- Heat a large skillet over medium-high heat. Add marinated shrimp and cook for 2 to 3 minutes per side, until shrimp are pink and opaque.
- Assemble Bowls:
- Divide cooked rice among four bowls. Top each with shredded cabbage, avocado slices, mango salsa, and cilantro lime shrimp.
- Serve:
- Serve immediately with extra lime wedges if desired.
Save This dish became an instant favorite at our weekend family dinners—everyone loves customizing their bowls and there's something in it for every taste bud!
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Allergen Information
Contains shellfish (shrimp). Free from gluten, dairy, and nuts. Always check ingredient labels to ensure there are no hidden allergens.
Required Tools
Mixing bowls, knife, cutting board, large skillet, and a spatula are all you need to whip up this satisfying meal.
Nutritional Information
Each serving provides approximately 375 calories, 13 g total fat, 42 g carbohydrates, and 23 g protein, making it a balanced and energizing lunch or dinner.
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Enjoy building your perfect bowl and savor the fresh, bold flavors in every bite. Leftovers make a terrific lunch the next day!
Recipe FAQ
- → How do I prevent shrimp from overcooking?
Cook shrimp 2–3 minutes per side until they turn pink and opaque to keep them tender and juicy.
- → Can I substitute the rice in this dish?
Yes, quinoa or cauliflower rice work great for a lower-carb or gluten-free option.
- → What can I add for extra protein or flavor?
Black beans or grilled corn can be incorporated to boost protein and add texture.
- → How spicy is the mango salsa?
The jalapeño adds a mild kick, but seeds can be removed or kept for more heat.
- → Is this suitable for those with dietary restrictions?
Yes, it is gluten-free, dairy-free, and nut-free, but contains shellfish.
