Caribbean-Spiced Shrimp and Mango Rice Bowl
Juicy shrimp seasoned with Caribbean spices served over fluffy jasmine rice with fresh mango, black beans, and a zesty lime dressing. This caribbean-inspired rice & grains ready in about 18 minutes pairs large shrimp, peeled and deveined, olive oil, ground allspice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp ground allspice
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked jasmine rice
- 1 cup, diced ripe mango
- 1/2 cup, rinsed and drained canned black beans
- 1/4 cup, chopped fresh cilantro
- 2 tbsp lime juice
- 1/2 cup, diced red bell pepper
- 2, sliced green onions
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, toss 12 oz shrimp with 2 tablespoons olive oil, 1 teaspoon ground allspice, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Step 2: Heat a large skillet over medium-high heat. Add seasoned shrimp and cook for 2-3 minutes per side until opaque and slightly charred. Remove from heat.
- Step 3: In a large bowl, combine 2 cups cooked jasmine rice, 1 cup diced ripe mango, 1/2 cup rinsed canned black beans, 1/2 cup diced red bell pepper, and 1/4 cup chopped fresh cilantro.
- Step 4: Drizzle 2 tablespoons fresh lime juice over the rice mixture and toss gently. Divide rice among bowls and top each with cooked shrimp and sliced green onions for garnish.
Frequently asked questions
How long does Caribbean-Spiced Shrimp and Mango Rice Bowl take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caribbean-Spiced Shrimp and Mango Rice Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Caribbean-Spiced Shrimp and Mango Rice Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caribbean-Spiced Shrimp and Mango Rice Bowl for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Caribbean-Spiced Shrimp and Mango Rice Bowl?
Caribbean rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
