Cilantro-Lime Shrimp Rice Bowl with Mango Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

Juicy shrimp sautéed with garlic and lime served over fluffy rice, topped with a fresh mango salsa bursting with tropical flavors. This caribbean-inspired seafood ready in about 40 minutes blends large shrimp (peeled and deveined), uncooked long grain white rice, water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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)
• 1 cup uncooked long grain white rice
• 2 cups water
• 2 tbsp olive oil
• 3, minced garlic cloves
• 1/2 tsp ground cumin
• 2 tbsp, divided fresh lime juice
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1/3 cup chopped fresh cilantro
• 1 medium, diced ripe mango
• 1/2 medium, diced red bell pepper
• 1/4 medium, finely diced red onion
• 1 small, seeded and minced jalapeño

Instructions

1. Step 1: Rinse 1 cup uncooked long grain white rice under cold water until water runs clear. Combine with 2 cups water in a medium saucepan, bring to a boil, then reduce to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While rice cooks, prepare the mango salsa by combining 1 diced medium ripe mango, 1/2 diced red bell pepper, 1/4 finely diced red onion, 1 minced seeded jalapeño, 2 tbsp fresh lime juice, and 1/4 tsp salt in a bowl. Stir gently and refrigerate.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
4. Step 4: Add 12 oz peeled and deveined large shrimp to the skillet along with 1/2 tsp ground cumin, 3/4 tsp salt, and 1/2 tsp black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
5. Step 5: Remove skillet from heat and stir in 1/3 cup chopped fresh cilantro and 1 tbsp fresh lime juice into the shrimp.
6. Step 6: Fluff the cooked rice with a fork and divide into 2 bowls. Top each bowl with the cilantro-lime shrimp and spoon generous amounts of mango salsa over the top.
7. Step 7: Serve immediately for a fresh, colorful meal.