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shrimp with mango salsa bowls
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Shrimp with Mango Salsa Bowls

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Keyword: 30 minute meals
Servings: 4 people

Ingredients 

For the shrimp

  • 1 lb medium-sized uncooked shrimp *for convenience I recommend deveined with tails off
  • ½ teaspoon chili powder
  • 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 and shrimp and cook 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!
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