Summer Shrimp Bowl
This Summer Shrimp Bowl is packed with flavor and perfect to make for an easy weeknight dinner. Filled with ingredients that are great to meal prep so you can easily assemble for a simple meal.
I love finding ways to switch up dinner throughout the week while still keeping them simple. These Summer Shrimp Bowls are packed with flavor from the fresh mango salsa and pico. The sautéed shrimp comes together in just a few minutes and adds a delicious protein to these bowls! The cilantro lime rice is made with just a few simple ingredients and great to use as a base in these bowls and others throughout the week as well.
You’ll love this satisfying meal! If you want to switch it up, I’d try using salmon or grilled chicken.
What you need for Summer Shrimp Bowls:
- Long Grain Basmati Rice or Jasmine Rice
- Cilantro
- Lime
- Shrimp
- Black Beans
- Mango
- Tomatoes
- Jalapeno
- Pico de gallo
- Red onion
- Cotija cheese
- Olive oil
- Garlic Powder
Seasonings needed for the shrimp:
- Sea salt
- Black Pepper
- Chili Powder
- Paprika
- Garlic Powder
- Onion Powder
How to make summer shrimp bowl:
- Start by preparing the rice. Rinse rice and fill in pot to boil. Add sea salt and olive oil. Reduce to simmer for 7-9 minutes until liquid is absorbed.
- Prepare mango salsa by combining ingredients: mango, red onion, jalapeño, cilantro and tomatoes. Add juice of lime and lime zest. Set aside.
- Prepare shrimp by heating pan with olive oil. Mix together seasonings in small bowl. Add shrimp (I used Trader Joe’s Frozen Argentinian Shrimp) and top with mixed seasonings to fully coat. Place shrimp on pan once heated. Cook for 6-8 minutes until shrimp are fully cooked through. Set aside.
- Rinse and drain black beans.
- In a bowl, add cilantro lime rice, black beans, pico de gallo, fresh mango salsa and cooked shrimp. Top with grated cojita cheese.
- Drizzle with Cilantro Dressing (I used from Trader Joe’s!) or any dressing of your choice. I also like using the roasted jalapeño sauce here!
How to store your ingredients for these bowls:
It’s best to keep your leftover ingredients in a sealed container in the fridge. I like to use these to keep everything fresh!
If you want to switch this up, try these options:
- Use a different protein like chicken or salmon!
- Instead of making cilantro lime rice, use brown or jasmine rice. You can also substitute the rice with cauliflower rice or quinoa.
- Top your bowl with a different sauce or dressing! I used the cilantro dressing from Trader Joe’s!
If you like this recipe, you may enjoy these on One Balanced Life:
- Turkey Rice Bowls
- Shrimp Burrito Bowls
- Shredded Harissa Chicken Bowls
- Shrimp Tostadas with Pineapple Salsa
FAQs
Can I meal prep these bowls?
Yes! These are great to meal prep at the beginning of the week. I’d recommend making the cilantro lime rice and storing that in a container. The shrimp and mango salsa can also be prepped ahead of time but I recommend only giving those two days prepped ahead of time for maximum taste and freshness.
Could I use a different protein?
Yes! You can easily substitute the shrimp for any protein like salmon or chicken.
Can I leave off the cheese?
Yes! You can leave off the cheese to make this into a dairy free meal or if you don’t have it on hand.
What do I need for the roasted jalapeño sauce?
In a blender, add 1 roasted jalapeño, ½ cup cilantro (packed), ⅓ cup plain greek yogurt, 2 garlic cloves, 1 lime, juiced, ½ tsp sea salt. Blend!
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Summer Shrimp Bowl
Summer Shrimp Bowls make for an easy, flavorful weeknight dinner! They are simple to make and perfect for a delicious meal that everyone will love!
Ingredients
- 1 cup long grain basmati rice
- 2 tbsp olive oil
- 1/2 cup cilantro
- 12-15 shrimp
- 1/2 cup pico de gallo
- 1/2 cup black beans, rinsed and drained
- 2 tbsp grated cotija cheese
- 1 mango
- 2 tbsp jalapeno
- 1/4 cup tomatoes
- 1/4 cup red onion
- 1/2 cup + 1 tbsp cilantro
- 1 1/2 lime, juiced
- 1/2 lime zest
- 1/2 tsp garlic powder
- for the shrimp:
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- dash of cayenne
Instructions
- Start by preparing the basmati rice. Rinse rice and fill in pot to boil. Add sea salt and 1 tbsp olive oil. Boil and then Reduce to simmer for 7-9 minutes until liquid is absorbed.
- Prepare mango salsa by combining ingredients: mango, red onion, jalapeno, 1 tbsp cilantro and tomatoes. Add juice of 1/2 lime and 1/2 lime zest. Set aside.
- Prepare shrimp by heating pan with 1 tbsp olive oil. Mix together shrimp seasonings in small bowl. Add shrimp and top with mixed seasonings. Cook for 6-8 minutes until shrimp are fully cooked through. Set aside.
- Rinse and drain black beans.
- Prepare cilantro lime rice by combining cooked basmati rice, chopped cilantro, juice of 1 lime, 1/4 tsp sea salt and 1/2 tsp garlic powder.
- In a bowl, add cilantro lime rice, black beans, pico de gallo, fresh mango salsa and cooked shrimp. Top with grated cojita cheese.
- Drizzle with Cilantro Dressing (I used from Trader Joe's!) or any dressing of your choice.
Notes
Portion out rice per bowl - 1/2 cup each. You will have leftovers!
You will have a little leftovers of mango salsa too!
I used frozen Argentinian Shrimp from Trader Joe's
