Name: Shrimp Mango Rice Bowl Recipe for a Tropical Dinner
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tropical
Ingredients: 1 lb large shrimp, peeled and deveined; 2 cups cooked jasmine rice; 1 ripe mango, diced; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, finely chopped; 1 avocado, sliced; 1 lime, cut into wedges; 2 tbsp olive oil; 1 tbsp honey; 1 tbsp soy sauce; 1 tsp garlic powder; 1/2 tsp paprika; Salt and pepper to taste; Fresh cilantro, chopped (for garnish)

Jump to Recipe

If your taste buds are craving sunshine on a plate, this Shrimp Mango Rice Bowl is just the ticket. As a busy mom juggling work, errands, and endless laundry mountains, I totally get the need for quick, delicious meals that don’t skimp on flavor or nutrition.

This recipe is my go-to when I want something vibrant, healthy, and satisfying without spending hours in the kitchen. It’s tropical, it’s colorful, and it feels like a tiny vacation in a bowl—perfect for hectic weeknights or impressing guests with minimal effort. Let’s bring a little island magic to your dinner table!

Why You’ll Love This Shrimp Mango Rice Bowl

It’s like sunshine meets supper—bright, bold, and done in under 30 minutes. This Shrimp Mango Rice Bowl checks every box: quick to make, packed with fresh flavor, and light enough to leave you feeling great. Whether you’re feeding picky eaters or just tired of the same ol’ chicken, this tropical rice bowl recipe brings excitement back to the dinner table without breaking a sweat.

Ingredients Shrimp Mango Rice Bowl

Let’s talk ingredients—because the magic of this Shrimp Mango Rice Bowl really comes down to the beautiful balance of flavors and textures.

Shrimp: I use large, peeled, and deveined shrimp for ease and juiciness. Frozen works fine—just thaw first.
Jasmine Rice: Light, fragrant, and fluffy. Feel free to swap in brown rice or quinoa for a fiber boost.
Mango: Ripe and juicy mango adds natural sweetness and that tropical flair we all love. Go for one that gives slightly when pressed.
Cherry Tomatoes: These little gems bring a pop of color and tang. Grape tomatoes work too—whatever’s on hand.
Red Onion: Finely chopped for that crisp bite and a touch of sharpness. You can use green onions for a milder flavor.
Avocado: Creamy and rich, it balances the sweet and spicy. Choose one that’s just ripe—not too soft.
Lime: A squeeze over the top brightens everything. I always serve extra wedges for that fresh zing.
Olive Oil: Used in the marinade to help coat and sear the shrimp. Avocado oil works too if that’s what you keep in your pantry.
Honey: Just a hint adds balance to the spice and salt. Maple syrup is a fine stand-in.
Soy Sauce: For umami depth and a little saltiness. Go low-sodium if you’re watching your intake.
Garlic Powder & Paprika: These pantry staples give the shrimp a warm, smoky flavor.
Salt & Pepper: To bring everything into harmony. Adjust to your taste, always.
Fresh Cilantro: A bright, herby garnish that finishes the dish with flair. Skip it if you’re not a fan.

Want to print the full list with exact amounts? You’ll find it at the bottom of this post—perfect for your next grocery run!

How to Make Shrimp Mango Rice Bowl

This quick shrimp dinner comes together in just five simple steps. From the sizzling shrimp to the juicy mango and fluffy rice, every part of this tropical rice bowl recipe is designed to be easy, vibrant, and full of flavor. Let’s dive in!

Step 1 – Marinate the Shrimp

Start by tossing your shrimp in a bowl with olive oil, soy sauce, honey, garlic powder, and paprika.

Season with salt and pepper, then let those beauties soak in the flavor for at least 10 minutes. If you’ve got time, 20 minutes is even better—it’s like a mini spa treatment for shrimp!

Step 2 – Cook the Shrimp on the Stovetop

Heat a skillet over medium-high until it’s nice and hot—this gives the shrimp that irresistible sizzle.

Cook the shrimp for about 2–3 minutes per side. They should turn pink and get a little golden around the edges. Don’t overcrowd the pan; give them space to shine!

Step 3 – Prep the Fresh Toppings

While the shrimp are cooking, dice your ripe mango, halve the cherry tomatoes, and chop the red onion.

You’re basically building a mango salsa here, which adds brightness and crunch to your healthy seafood rice bowl.

Step 4 – Assemble Your Tropical Rice Bowl

Grab your bowls and layer in warm jasmine rice as the base—it’s the cozy bed for all the toppings.

Top with the cooked shrimp, the mango-tomato-onion mix, and creamy avocado slices. It’s already looking like a picture on a postcard, isn’t it?

Step 5 – Garnish and Serve

Finish with a generous sprinkle of fresh cilantro and a few lime wedges on the side. That last squeeze of lime pulls all the flavors together like a tropical hug.

This spicy shrimp mango bowl is best served fresh, but it’s also great chilled the next day. Either way, it’s a vibrant, easy weeknight rice bowl that’ll make your taste buds dance!

Tips for Success

Use pre-cooked or leftover rice to save time—just warm it before assembling your bowl.
Don’t skip the marinade—it adds depth and keeps the shrimp juicy.
Chop fruits and veggies while the shrimp cooks for a seamless flow.
For extra heat, toss in red pepper flakes or drizzle with sriracha before serving.
Serve immediately to enjoy the freshest flavors and textures.

Equipment Needed

Mixing bowl: For marinating the shrimp—any medium-sized bowl will do the trick.
Skillet or frying pan: A nonstick or cast iron pan works best for even cooking.
Cutting board & knife: For prepping mango, avocado, and veggies quickly and safely.
Measuring spoons: Handy for the marinade ingredients, but eyeballing works in a pinch.
Serving bowls: Deep bowls help hold all the juicy, colorful layers together.

Variations

Low-carb version: Swap the jasmine rice for cauliflower rice to keep it light and keto-friendly.
Vegan twist: Skip the shrimp and use grilled tofu or chickpeas seasoned with the same marinade ingredients.
Extra spicy: Add chopped jalapeños to the mango salsa or mix chili flakes into the marinade for a fiery spicy shrimp mango bowl.
Thai-inspired: Stir in some chopped peanuts and a splash of fish sauce for a Southeast Asian flair.
Grain swap: Not a fan of jasmine rice? Try quinoa, farro, or even couscous as your base for a hearty spin on this tropical rice bowl recipe.
Fruit fusion: Add diced pineapple or papaya along with the mango for an extra tropical punch.
Creamy drizzle: Whisk together Greek yogurt, lime juice, and a pinch of cumin for a tangy sauce that ties it all together beautifully.

Serving Suggestions

Pair with a chilled glass of coconut water or a light white wine like Sauvignon Blanc.
Serve alongside grilled plantains or roasted sweet potatoes for a heartier meal.
Top with crushed tortilla chips for a little crunch and contrast.
Use colorful bowls or wooden serving dishes for that true island-inspired feel.

Frequently Asked Questions (FAQs)

Q: Can I make this tropical rice bowl recipe ahead of time?

A: Yes, with a few smart tweaks! I often prep the shrimp marinade, chop the mango, and cook the rice the night before. Just store everything separately in airtight containers. When you’re ready, warm the shrimp and rice, then assemble. This makes your tropical rice bowl recipe feel fresh even if you prepped it during last night’s laundry marathon.

Q: What can I use instead of jasmine rice for this healthy seafood rice bowl?

A: Plenty of tasty options! Brown rice adds extra fiber and a nutty bite. Quinoa is a great protein-packed alternative. Even cauliflower rice works if you’re watching carbs. I’ve even tried it with farro for a chewy twist. Just use what you’ve got—it’s a forgiving, healthy seafood rice bowl after all.

Q: How can I make this a spicy shrimp mango bowl?

A: Oh, spice lovers—this one’s for you! Add crushed red pepper flakes or a squirt of sriracha to the marinade. Want more kick? Dice up a fresh jalapeño and toss it into your mango salsa. It instantly transforms your bowl into a fiery, spicy shrimp mango bowl with layers of flavor dancing across your tongue.

Q: Is this quick shrimp dinner suitable for meal prep?

A: Absolutely! It’s a lifesaver on busy weekdays. Cook the shrimp and rice ahead of time, then store in individual containers. Keep the mango salsa and avocado separate until just before serving to keep everything fresh. This quick shrimp dinner is a meal prep dream—vibrant, filling, and fridge-friendly for up to two days.

Q: Can I turn this into a mango and shrimp stir fry?

A: You sure can! Just stir-fry the shrimp with onions and tomatoes, then toss in the mango at the end to keep it juicy. Serve it hot over rice or noodles for a quick twist. It’s like a tropical hug in stir fry form—bold, sweet, and totally satisfying.

Final Thoughts

To me, this Shrimp Mango Rice Bowl is more than just dinner—it’s a little escape from the everyday. It’s the kind of dish that lifts your mood with every bite, thanks to its sweet mango, zesty lime, and sizzling shrimp. Whether you’re rushing through a weeknight or savoring a slow evening, this bowl brings ease, flavor, and joy to your table. I hope it becomes one of those recipes you turn to again and again—because when dinner feels like a vacation, even Tuesdays can taste like paradise.

Shrimp Mango Rice Bowl Recipe for a Tropical Dinner