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Mango Chili Shrimp
5
from 1 vote
457 Calories | 36g Protein
Quick note before you dive in:
You’ll find a brief overview up top⬆️
and the full recipe and details below⬇️
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Equipment
1
12-inch jumbo cooker
1
12-inch cast iron skillet
1
Rice Cooker
1
Rice Strainer
1
Basic knife set
1
Basic Utensils
1
Mixing Bowls
1
Cutting Boards
1
Meal Prep Containers
Servings: Makes
4
Ingredients
0.5x
1x
1.5x
2x
2.5x
3x
For the Shrimp & Sauce
2
lb
large shrimp
peeled and deveined
6
tbsp
sweet chili sauce
1
tbsp
honey
2
tbsp
lime juice
1
tbsp
sriracha
optional for extra heat
3
cloves
garlic
minced
½
tbsp
garlic powder
1
tsp
salt
½
tsp
black pepper
Olive oil spray
For the Base & Toppings
1
cup
dry jasmine rice
1
tbsp
rice vinegar
1
fresh mango
diced
1
red bell pepper
diced
1
cucumber
chopped small
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Instructions
Cook the Rice:
Add 1 cup dry jasmine rice to your rice cooker and cook per your preferred method. Fluff and set aside.
1 cup
dry jasmine rice,
1 tbsp
rice vinegar
Prep the Sauce:
In a small bowl, whisk together sweet chili sauce, honey, lime juice, sriracha, and minced garlic. Set aside.
6 tbsp
sweet chili sauce,
2 tbsp
lime juice,
1 tbsp
sriracha,
3 cloves
garlic,
1 tbsp
honey
Cook the Shrimp:
Pat shrimp dry and season lightly with salt, pepper, & garlic powder. Spray a nonstick skillet with olive oil and heat over medium-high.
2 lb
large shrimp,
1 tsp
salt,
½ tsp
black pepper,
Olive oil spray
Cook shrimp 1–2 minutes per side until pink. Pour in the chili-lime sauce and toss for 1–2 minutes until glossy and coated.
Assemble the Bowls:
Combine diced mango, bell pepper, & cucumber in a medium mixing bowl.
1
fresh mango,
1
red bell pepper,
1
cucumber
Divide rice into meal prep containers or bowls. Serve with the diced mango, bell pepper, and cucumber on the side. Enjoy!
Video
https://meaningfulmacros.com/wp-content/uploads/2026/05/Mango-Chili-Shrimp.mp4
Nutrition
Calories:
457
kcal
Carbohydrates:
70
g
Protein:
36
g
Fat:
3
g
Saturated Fat:
0.4
g
Polyunsaturated Fat:
0.5
g
Monounsaturated Fat:
0.4
g
Trans Fat:
0.02
g
Cholesterol:
286
mg
Sodium:
2213
mg
Potassium:
607
mg
Fiber:
3
g
Sugar:
26
g
Vitamin A:
1972
IU
Vitamin C:
69
mg
Calcium:
163
mg
Iron:
1
mg