Sautéed Shrimp with Spicy Mango Salsa and Cilantro Rice
Succulent shrimp quickly sautéed and served with a bright, spicy mango salsa over fragrant cilantro-lime rice for a refreshing seafood meal. This latin american-inspired seafood ready in about 25 minutes blends pound, peeled and deveined large shrimp, diced mango, diced red bell pepper 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 360 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
- 1 pound, peeled and deveined large shrimp
- 1 cup diced mango
- 1/2 cup diced red bell pepper
- 1 small, seeded and minced jalapeño
- 1/4 cup finely chopped red onion
- 1/4 cup chopped, plus 2 tbsp for rice fresh cilantro
- 3 tbsp, divided lime juice
- 2 tbsp, divided olive oil
- 2 cups cooked jasmine rice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a medium bowl, combine 1 cup diced mango, 1/2 cup diced red bell pepper, 1 small minced jalapeño, 1/4 cup chopped red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice. Stir gently and set aside to let flavors meld.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 pound peeled and deveined shrimp, seasoned with 1 tsp salt and 1/2 tsp black pepper. Sauté for 2-3 minutes per side until shrimp turn pink and opaque, then remove from skillet.
- Step 3: Add remaining 1 tbsp olive oil to the skillet and toss in 2 cups cooked jasmine rice, 2 tbsp chopped cilantro, and 1 tbsp lime juice. Stir and cook for 2 minutes until heated through and fragrant.
- Step 4: Serve the sautéed shrimp atop the cilantro lime rice, topped generously with the spicy mango salsa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Spicy Mango Salsa and Cilantro Rice take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Shrimp with Spicy Mango Salsa and 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 Sautéed Shrimp with Spicy Mango Salsa and 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 Sautéed Shrimp with Spicy Mango Salsa and 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 Sautéed Shrimp with Spicy Mango Salsa and Cilantro Rice?
Latin American 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.
