If there’s a more satisfying bite on Earth than perfectly seared shrimp topped with sweet, zesty mango salsa, I haven’t found it. This recipe is the meal prep version of a beach vacation—bright, bold, refreshing, and ready in under an hour. The shrimp bring that smoky, seasoned heat, while the mango salsa absolutely slaps with juicy sweetness, limey acidity, and a subtle jalapeño kick if you’re about that life.
And let’s talk macros, because you know I wouldn’t steer you wrong. Each serving is sitting pretty at 37g of protein and only 13g of fat, with jasmine rice rounding it out into a balanced tropical bowl of goodness. The salsa might take a bit of chopping, but once you taste it on top of that shrimp with a bite of fluffy rice? Worth it. Trust me—it’s giving restaurant-quality meal prep, but with better protein and zero upcharges for guac.
Honestly, this is one of those recipes that feels too good to be true. It’s light but filling, refreshing but satisfying, and—dare I say—sexy. Yeah, I said it. This meal is sexy. So whether you’re powering through spreadsheets, lifting heavy, or just trying to bring some sunshine into your kitchen, Shrimp with Mango Salsa is here for you. Pop a lime wedge in your Tupperware and prepare to feel unstoppable.
Shrimp with Mango Salsa
Equipment
Ingredients
For the Shrimp:
- 2 lbs raw shrimp peeled & deveined
- 2 tbsp olive oil
- ½ tsp salt
- 1 tbsp garlic powder
- ½ tbsp paprika
- ½ tbsp chipotle chili powder
- 2 limes cut into wedges
For the Rice:
- 1 cup jasmine rice dry
- 1 tbsp salted butter
For the Mango Salsa:
- 2 large mangoes diced
- 1 red bell pepper finely chopped
- ½ cup red onion finely diced
- 2 tbsp cilantro finely chopped
- 2 limes juiced
- ½ tsp kosher salt
- 1 jalapeño finely diced (optional for heat)
Instructions
Prep & Cook the Shrimp:
- In a large bowl, toss shrimp with salt, garlic powder, paprika, and chipotle chili powder.2 lbs raw shrimp, ½ tsp salt, 1 tbsp garlic powder, ½ tbsp paprika, ½ tbsp chipotle chili powder
- Heat a large skillet over medium-high heat and add olive oil.2 tbsp olive oil
- Sear shrimp in a single layer, cooking for 2-3 minutes per side until opaque and slightly charred.
- Remove shrimp from heat and set aside.
Cook the Rice:
- Rinse rice under cold water until the water runs clear.1 cup jasmine rice
- Cook rice following your preferred method. I love my rice cooker! Add butter after cooking for extra flavor.1 tbsp salted butter
Make the Mango Salsa:
- In a bowl, combine mango, bell pepper, red onion, cilantro, lime juice, and salt.2 large mangoes, 1 red bell pepper, ½ cup red onion, 2 tbsp cilantro, 2 limes, ½ tsp kosher salt, 1 jalapeño
- Stir well and adjust salt or lime juice to taste.
Assemble & Serve:
- Divide rice into meal prep containers.
- Top with shrimp and fresh mango salsa.
- Serve with lime wedges for squeezing fresh juice over each meal.2 limes
Nutrition
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❤️ Why You’ll Love This Shrimp with Mango Salsa
This tropical shrimp bowl is sunshine in a meal prep container. It’s fresh, fiery, and fruit-forward, with juicy mango salsa and chipotle-seasoned shrimp teaming up like an edible vacation. The smoky spice on the shrimp plays off the cool sweetness of the mango, while jasmine rice adds that perfect neutral base to bring it all together.
You get bold flavor, high protein, and island vibes without having to book a flight. Whether you’re cutting for summer or just pretending your desk lunch is beachside, this meal is light, bright, and totally macro-friendly. And bonus: it comes together fast, holds up great in the fridge, and makes you feel like you’re doing something good for your tastebuds and your goals.
🌿 Ingredient Substitutions & Customizations
- No shrimp? Swap in grilled chicken or salmon and keep the tropical theme alive.
- Want more crunch? Add chopped cucumber or jicama to the salsa for texture.
- Make it low-carb: Sub jasmine rice with cauliflower rice or shredded cabbage.
- Need it dairy-free? Good news—this one already is!
- Mild version: Skip the jalapeño in the salsa and sub chipotle for smoked paprika.
🔥 Expert Tips for Perfect Shrimp with Mango Salsa
- Dry the shrimp well before seasoning to ensure a better sear.
- Use ripe mangoes for peak sweetness—they should give slightly to the touch.
- Sear in batches to avoid overcrowding the skillet and steaming the shrimp.
- Make salsa ahead to let the flavors develop. It gets better after 30+ minutes.
- Add lime at the end for that final burst of brightness over the whole bowl.
🍽️ Serving Suggestions & Storage Tips
- Fridge: Keeps well in meal prep containers for up to 4 days.
- Reheat: Only warm the shrimp and rice. Keep the salsa cold for that refreshing contrast.
- Extras: Toss in avocado slices, cotija cheese, or pickled onions if you’re feeling fancy.
- Portable party: This also works great for BBQs or gatherings—just keep the shrimp warm and salsa chilled.
🌿 Optional Garnishes
- Fresh cilantro
- Extra lime wedges
- Crushed tortilla chips for crunch
- Thinly sliced green onions
- Chili flakes for more heat
❓ FAQs
Can I use frozen shrimp?
Totally. Just thaw and pat dry before seasoning and cooking to avoid excess moisture.
Is the salsa spicy?
Only if you leave the jalapeño seeds in. Remove them (or skip the jalapeño) for a sweeter, milder version.
Can I grill the shrimp instead?
Absolutely. Grilled shrimp adds an amazing smoky layer that pairs beautifully with the salsa.
What if I don’t have jasmine rice?
Any rice works—basmati, brown, even a pre-cooked microwave pack in a pinch.
How long does the mango salsa last?
Up to 3 days in the fridge. It gets juicier and more flavorful the longer it sits, so it’s perfect for prepping ahead.
🍤 More High-Protein Shrimp Recipes You’ll Love
- Garlic Lemon Butter Shrimp – Bright, zesty, and pan-seared to perfection.
- Fajita Shrimp Bowls – Smoky, spicy, and sheet-pan simple.
- Shrimp Pesto Mushroom Pasta – Creamy and craveable with big Mediterranean energy.
- Garlic Tomato Shrimp Fettuccini – Tangy tomato bliss meets shrimp power.
- Sun-Dried Tomato Shrimp Linguine – Saucy, savory, and totally elite.
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