Crisp-Baked Shrimp with Mango and Lime
Juicy shrimp baked with sweet mango and zesty lime dressing on a bed of fluffy quinoa, celebrating the vibrant diversity of American culinary traditions. This mexican-inspired seafood ready in about 28 minutes pairs Shrimp, diced Mango, juiced Lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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 Shrimp
- 1 cup, diced Mango
- 2, juiced Lime
- 1 cup, cooked Quinoa
- 2 tbsp Olive oil
- 2 cloves, minced Garlic
- 2 tbsp, chopped Cilantro
- 1/4 cup, finely diced Red onion
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Preheat oven to 400°F. Pat shrimp dry and toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Spread shrimp in a single layer on a parchment-lined baking sheet and bake for 8 minutes until pink and opaque.
- Step 3: While shrimp bakes, combine 1 cup diced mango, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, and juice of 2 limes in a bowl.
- Step 4: Gently fold the mango mixture into 1 cup cooked quinoa and divide between 4 plates.
- Step 5: Top with baked shrimp and serve immediately while warm.
Frequently asked questions
How long does Crisp-Baked Shrimp with Mango and Lime take to make?
Total time is about 28 minutes (20 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 Crisp-Baked Shrimp with Mango and Lime?
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 shrimp from drying out.
Can I substitute ingredients in Crisp-Baked Shrimp with Mango and Lime?
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 Crisp-Baked Shrimp with Mango and Lime for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Crisp-Baked Shrimp with Mango and Lime?
Mexican seafood 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.
What others are saying
- ★★★★★
Perfect for a weeknight dinner. The shrimp were perfectly crisp and the mango added a sweet touch.
- ★★★★★
Loved the fresh flavor! My family couldn't get enough of the mango and lime combo.
- ★★★★☆
Great recipe, but the lime juice made it a bit too tangy for my taste. Still delicious though.
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