Mango-Shrimp Salsa with Lime-Cilantro Rice

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Fresh, vibrant salsa of mango and shrimp paired with zesty lime-infused rice for a refreshing, protein-packed dish. This Tropical-inspired salad recipe, ready in about 35 minutes, blends shrimp, mango, red onion 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 320 calories and feeds 4, 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

• 8 oz, peeled and deveined shrimp
• 1, diced (1 cup) mango
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro
• 1, juiced lime
• 1 tbsp olive oil
• 1 cup (cooled) cooked white rice
• 1 tbsp lime juice
• 2 tbsp, chopped fresh cilantro
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Season shrimp with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque; set aside to cool.
2. Step 2: In a bowl, combine 1 cup diced mango, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and 2 tbsp lime juice. Gently fold in cooled shrimp.
3. Step 3: In a separate bowl, mix 1 cup cooled cooked white rice with 1 tbsp lime juice, 2 tbsp chopped cilantro, 1/4 tsp salt, and 1/8 tsp black pepper.
4. Step 4: Serve mango-shrimp salsa on a bed of lime-cilantro rice, garnished with extra cilantro.