Name: Tex-Mex Shrimp Bowl With Cilantro Rice, Mango Salsa, and Pico de Gallo
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Ingredients: For shrimp; 1 (8 oz.) pack sidestriped shrimp, peeled; 1 tablespoon extra-virgin olive oil; 1 teaspoon garlic, minced; 1 teaspoon chili powder; 1 teaspoon paprika; ½ teaspoon garlic powder; ¼ teaspoon onion powder; ⅛ teaspoon cayenne pepper; Salt and pepper; For pico de gallo; ¼ cup red onion, diced; ¼ cup cilantro, leaves and tender stems finely chopped; 1 tablespoon jalapeno, finely chopped; 1 tablespoon lime juice; 1 teaspoon garlic, minced; 1 teaspoon extra-virgin olive oil; Salt and pepper; For mango salsa; 1 mango, diced; ¼ cup red onion, diced; ¼ cup cilantro, leaves and tender stems finely chopped; 1 tablespoon jalapeno, finely chopped; 1 tablespoon lime juice; 1 teaspoon extra-virgin olive oil; Salt and pepper; For creamy cilantro dressing; 1 tablespoon sour cream or greek yogurt; ¼ cup cilantro, leaves and tender stems finely chopped; 2 teaspoons lime juice, more to taste

A Fresh, Easy Summer Rice Bowl With Shrimp

These Tex-Mex shrimp and rice bowls are an easy, make-ahead weeknight dinner packed with bright, herby flavors. Sweet sidestriped shrimp are marinated in a punchy mix of pantry spices that bring a bit of Tex-Mex heat to the dish. Enjoy the shrimp hot off the skillet over your rice bowl. Or top freshly cooked rice with chilled shrimp perfect to pack for a day at the park or a day at the beach.

This shrimp rice bowl recipe also includes a fresh pico de gallo, a juicy mango salsa, and a simple cilantro dressing made with Greek yogurt or sour cream. These components share similar ingredients — lime, cilantro, and onion — which supercharge this bowl with layer upon layer of flavor. If desired, you can make these elements of the recipe ahead of time and refrigerate until you’re ready to assemble your bowls.

Print Recipe

Tex-Mex Shrimp Bowl With Cilantro Rice, Mango Salsa, and Pico de Gallo

By Wild Alaskan Company

This recipe bowl includes a few components that share similar ingredient lists. Each component is separated below for ease in assembly. For ease of gathering the shared ingredients, you can estimate that you’ll need about 1 bunch of cilantro, 1 small red onion, 1 or 2 jalapenos, 2 or 3 limes, and 2 cloves of garlic in total, in addition to the remaining ingredients like spices, rice, and black beans. The pico de gallo and mango salsa maintain their freshness and texture in the refrigerator for up to 2 days, while the creamy cilantro dressing will keep well for up to 5 days — just give it a fresh squeeze of lime juice before enjoying.

Prep time

20 minutes

Cook Time

5 minutes

Total time

25 minutes

Yield

2 servings

Ingredients

For shrimp
1 (8 oz.) pack sidestriped shrimp, peeled
1 tablespoon extra-virgin olive oil
1 teaspoon garlic, minced
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper
Salt and pepper
For pico de gallo
¼ cup red onion, diced
¼ cup cilantro, leaves and tender stems finely chopped
1 tablespoon jalapeno, finely chopped
1 tablespoon lime juice
1 teaspoon garlic, minced
1 teaspoon extra-virgin olive oil
Salt and pepper
For mango salsa
1 mango, diced
¼ cup red onion, diced
¼ cup cilantro, leaves and tender stems finely chopped
1 tablespoon jalapeno, finely chopped
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
Salt and pepper
For creamy cilantro dressing
1 tablespoon sour cream or greek yogurt
¼ cup cilantro, leaves and tender stems finely chopped
2 teaspoons lime juice, more to taste
Salt and pepper
For rice bowls
2 cups cooked long grain rice
¼ cup cilantro, leaves and tender stems finely chopped
Zest of 2 limes
1 teaspoon lime juice
½ cup canned black beans, rinsed and drained
2 tablespoons cotija cheese, for serving

Instructions

1. In a small bowl combine shrimp with olive oil, garlic, chili powder, paprika, garlic powder, onion powder, and cayenne. Season with salt and pepper. Refrigerate for 15 to 20 minutes.

2. Make the pico do gallo: Meanwhile, combine tomato, onion, cilantro, jalapeno, lime juice, garlic, and olive oil. Season to taste with salt and pepper.

3. Make the mango salsa: Combine mango, red onion, jalapeno, cilantro, lime juice, and olive oil. Season to taste with salt and pepper. Make the cilantro-lime rice: In a medium bowl, stir together cilantro, lime zest, and lime juice.

4. Make the creamy cilantro dressing: In a small bowl, combine cilantro, lime juice, sour cream/Greek yogurt, and season to taste with salt and pepper, adding more lime juice as desired.

5. Preheat a skillet over medium-high heat. When skillet is hot (sizzling hot) add marinated shrimp and allow to sear, undisturbed, for 45 seconds. Use a spatula or spoon to gently turn the shrimp and cook for another 30 seconds. Remove shrimp from the pan, transferring to a paper towel or paper bag to absorb any excess oil from the marinade. If serving shrimp chilled, allow to cool briefly, then transfer to the refrigerator in a covered container for up to 3 days.

6. When ready to serve, divide cilantro-lime rice evenly between two serving bowls. Divicd black beans, pico de gallo, mango salsa, and cooked shrimp evenly on top of rice. Drizzle with creamy cilantro dressing and top with crumbled cotija cheese.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Tex-Mex Shrimp Bowl With Cilantro Rice, Mango Salsa, and Pico de Gallo

A Fresh, Easy Summer Rice Bowl With Shrimp

Tex-Mex Shrimp Bowl With Cilantro Rice, Mango Salsa, and Pico de Gallo

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