Mango-Shrimp Salsa with Lime-Cilantro Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh, vibrant salsa of mango and shrimp paired with zesty lime-infused rice for a refreshing, protein-packed dish. This tropical-inspired salads ready in about 35 minutes blends peeled and deveined shrimp, diced (1 cup) mango, finely diced 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.

Prep: 20 min Cook: 15 min Serves 4 Tropical cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Mango-Shrimp Salsa with Lime-Cilantro Rice take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Mango-Shrimp Salsa with Lime-Cilantro Rice?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Mango-Shrimp Salsa with Lime-Cilantro Rice?

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 Mango-Shrimp Salsa with Lime-Cilantro Rice 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 Mango-Shrimp Salsa with Lime-Cilantro Rice?

Tropical salads 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.

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