Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa


Yield: 4 servings
Community Recipe from


  • Cilantro-Lime Rice
  • 1 cup(s) long grain white rice
  • 2 cup(s) water
  • 1 tablespoon(s) canola or vegetable oil
  • 1/2 teaspoon(s) salt
  • 1/2 lime juiced
  • 1/2 cup(s) cilantro chopped
  • Black Bean-Mango Salsa
  • 1 can(s) black beans drained and rinsed
  • 1 large mango peeled and chopped
  • 1/4 red onion minced
  • 1/4 cup(s) cilantro chopped
  • 3 tablespoon(s) lime juice
  • salt and pepper
  • Chili-Lime Shrimp
  • 2 tablespoon(s) extra virgin olive oil
  • 1 tablespoon(s) honey
  • 1/2 teaspoon(s) chili powder
  • 1 lime juiced
  • salt and pepper
  • 3/4 pound(s) raw jumbo shrimp


  1. For the Cilantro-Lime Rice: Bring water, oil, and salt to a boil in a saucepan. Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, about 15 minutes. Stir to fluff then add lime juice and chopped cilantro.
  2. For the Black Bean-Mango Salsa: Combine all ingredients together in a large bowl then stir to combine.
  3. For the Chili-Lime Shrimp: Whisk together all ingredients except shrimp in a large bowl then add shrimp and marinate for 10 minutes. Heat a large skillet over medium-high heat then mist with olive oil or nonstick spray. Add shrimp, being careful not to crowd the pan (may need to do 2 batches,) along with a little of the marinade then saute until no longer pink in the center.

  4. Spoon rice into bowls then top with black bean-mango salsa and cooked shrimp.
May 2013

This recipe is a personal recipe added by mbusque and has not been tested or endorsed by MyRecipes.

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