Easy blackened shrimp bowls are the perfect easy weeknight dinner option. They're packed with nutrients, exploding with bright, bold, and zesty flavours and they can be made in under 30 minutes!
By this time you probably know that my love for my air fryer is a very real love (read: obsession). I've made everything from air fryer asparagus to air fryer cookies to air fryer apple crisp... and who can forget my famous breakfast cookie. However just when I think I've done it all the air fryer continues to amaze me.
Who knew you could make FROZEN shrimp in the air fryer!? My mind was blown when I found out. Say goodbye to needing to plan dinners in advance or wait for your shrimp to defrost. These blackened shrimp bowls are the ultimate easy weeknight dinner hack.
Blackened Shrimp with Mango Salsa Bowls
Why This Recipe Is Dietitian Approved
- It's colourful. As a dietitian, I always try to eat the rainbow. Incorporating a variety of colours into your meals not only ensures you are getting a variety of vitamins but it's also a way to make your meals fun! Adding colour gets kids, teens and even adults interested in trying new foods. That's why I love this mango salsa: it's full of bright, vibrant colours perfect to get anyone excited about dinner.
- It's packed with nutrients. Fiber, vitamin C, vitamin A, Potassium, iron, protein.. the list goes on! This mango black bean salsa truly has it all. Blackened shrimp bowls are about to be your new favourite balanced dinner.
- It's fresh. It might be comfort food season but it's still hitting 25 degrees Celsius here in Ontario so I'm not letting go of my fresh meals yet. This salsa is packed with fresh mangos, flavorful cilantro, crisp red peppers and brought together with a zesty lime juice. It's the perfect dinner if you want to feel like your being transported to an island somewhere.
Ingredients
For the shrimp:
Shrimp. Fresh or frozen shrimp both work! I personally am obsessed with air fryer frozen shrimp now because it's so fast however nothing beats freshly caught raw shrimp cooked in a pan with some butter and olive oil!
Seasonings/ flavor. Honey, chili powder, onion powder, paprika, oregano, lime juice and salt and pepper are all you need to bring this blackened shrimp to life.
For the salsa:
Mango. Fresh or defrosted frozen mango both work here! I love to make this easy mango black bean salsa whenever fresh mangos are on sale because they are SO good. However I've also made this with frozen mango and it worked perfectly as well!
Black beans. I use canned black beans in this recipe for convenience however dry beans work as well- just prepare them ahead of time according the instructions on the package!
Veggies. Red bell peppers, red onion, cherry tomatoes, cucumber and cilantro are all the fresh veggies you are going to need for this fresh salsa! So feel free to swap in some other veggies you think might taste great or use up whatever you have on hand!
Oil. You will need a little olive oil or avocado oil to act as a dressing on your mango salsa! Any neutral-tasting oil will work if you don't have either of those on hand.
For the rice:
Rice. White or brown rice both work perfectly fine in this recipe! I personally like using white rice because I find it has a slightly better ability to absorb the lime juice and cilantro for the freshest flavour.
Cilantro. As someone who once was an adamant cilantro hater, I can assure you the cilantro with the lime in this rice is the PERFECT flavour. However, if you are a huge cilantro hater skip the cilantro and add some chili powder for a chili lime rice instead!
Lime. You will also need the juice and zest of one lime! I prefer using fresh lime juice as opposed to bottled as I find the flavour stronger!
For the sauce:
Rice vinegar. For a little tang! Other options include: white vinegar, or apple cider vinegar.
Sriracha sauce. I personally love using sriracha sauce however I do know there is a shortage and it can be a little harder to find these days. So I also recommend sambal oelek or even a little Tabasco sauce. If you prefer it less spicy use an unsweetened BBQ sauce!
Honey. For a touch of sweetness!
Mayonnaise and Greek yogurt. I have always been a fan of mixing plain Greek yogurt with mayonnaise for my sauces and dips. I find it creates a slightly more balanced dip with increased protein and a lower fat content while still keeping that creamy consistency! If you only have yogurt on hand feel free to skip the mayo (or vice versa).
Instructions
- Defrost your shrimp and cook using air fryer or stovetop method.
- Combine all ingredients in a large mixing bowl, then drizzle with lime juice and season with salt and pepper.
- Cook your rice according to package instructions. Once done add your butter, cilantro and lime juice and zest and mix until combined. Adjust flavours and season to taste.
- Divide rice evenly amongst 4 bowls. Top with blackened shrimp and mango black bean salsa and then drizzle with sriracha mayo!
Substitutions and Variations
To make gluten-free: this recipe is naturally gluten-free.
To make dairy-free: use a dairy-free Greek yogurt.
To make nut-free: this recipe is naturally nut-free.
Equipment
- Air fryer: I personally am a HUGE fan of the air fryer (especially for this air fryer frozen shrimp). I just love how quick it makes things. Being someone who loves food but is very impatient, the air fryer is my saving grace. In fact, I personally love this one (and it always goes on sale).
Storage
You can store these blackened shrimp bowls in the fridge for 3-4 days in an airtight container.
Top Tips for Success
Customize the spice level to meet your taste buds! I find when it comes to spice, everyone has a different tolerance! If you like a little sweeter add 1 teaspoon of honey into the mix, if you like spicier- add some diced jalapenos!
Frequently Asked Questions
I recommend substituting with a little chili powder (about ½ teaspoon - 1 teaspoon depending on your taste preference). This will give the same flavour with a much more mild spice option!
Other Easy Weeknight Meals
If you love these shrimp with mango salsa bowls you need to try these easy weeknight dinner ideas...
- One Pan Chicken and Zucchini Pasta Bake
- Easy Veggie Ratatouille Stew
- Weeknight Curry
- Loaded Sweet Potato Nachos
- Roasted Red Pepper Pasta
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these blackened shrimp bowls with mango salsa, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Blackened Shrimp and Mango Salsa Bowls
Ingredients
For the shrimp
- 1 lb medium-sized uncooked shrimp *for convenience I recommend deveined with tails off
- ½ teaspoon chili powder
- 1 clove garlic
- 1 tsp onion powder
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ tablespoon honey
- 1 medium lime juice the juice
- salt and pepper to taste
- 1 tablespoon olive oil
For the mango black bean salsa
- 1 cup mango diced
- 1 cup cherry tomatoes sliced
- ½ one medium red onion diced
- 1 cup cucumber diced
- 1 540 mL can of black beans rinsed and drained
- ¼ cup cilantro finely chopped
- 2 tablespoon olive oil or other neutral tasting oil
- salt and black pepper to taste
Cilantro lime rice
- 1 cup uncooked rice
- 1 tablespoon butter
- 1 medium lime juice and zest
- ¼ cup cilantro chopped
Spicy Sriracha Mayo
- ¼ cup plain Greek yogurt
- 2 tablespoon mayonnaise
- 1 tbsp rice vinegar
- ½ tablespoon honey
- 1 tablespoon sriracha sauce
Instructions
For your shrimp
- Air fryer method: preheat air fryer to 400°F. Add your shrimp directly into the air fryer basket (no need to defrost first)! For raw shrimp from frozen air fry for about 10 minutes (flipping halfway), for cooked then frozen, air fry for about 5 minutes (flipping halfway). Once done, toss in your oil and spices and set aside.
- Stove top method- Defrost your shrimp (if frozen). Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large pan over medium heat. Add 1 clove of pressed garlic and sautee until fragrant. Add your spices, stirring until fragrant. Add shrimp and cook, stirring frequently until pink.
For your mango black bean salsa
- Combine all ingredients in a large mixing bowl, drizzle with lime juice and season with salt and pepper.
For your cilantro lime rice
- Cook your rice according to package instructions. Once done add your butter, cilantro and lime juice and zest and mix until combined. Adjust flavours and season to taste.
For serving-
- Divide rice evenly amongst 4 bowls. Top with shrimp and mango black bean salsa and drizzle with sriracha mayo!
Gina Marie Root says
I’ve made this twice now.
The first time I made it exactly as the recipe says. It was amazing!!!
This time I subbed nectarines for the mango because that’s what I had on hand. I skipped the rice and served it over a bed of shredded green leaf lettuce as more of a salad. This was also amazing!
Also, I made extra of the salsa because my husband will want to snack on that with chips later tonight.
All said, this is a great recipe! Thanks Nicole!
Kelly Banerjee says
This shrimp bowl was so delicious. I will definitely be making this one again. Thanks for sharing, it was so flavourful. It makes a huge amount of mango salsa.
Lisa says
SO GOOD. These bowls are SO GOOD. We rank our recipes and this one received an A+. We definitely will be making it again and again. I will also be making the mango bean salsa on its own. YUM.
Stacy Anderson says
I just have a question. I was wondering what I could replace the sriracha sauce with. I can’t handle the spiciness, but really miss the flavour it provides.
Nicole Addison says
Hi Stacy! I recommend substituting with a little chili powder (about 1/2 tsp - 1 tsp depending on your taste preference). This will give the same flavour with a much more mild spice option!