Looking for a vibrant dish that combines tropical flavors with heartwarming spices? This jerk shrimp and mango salsa rice bowl is your answer.
It’s an easy recipe that brings together the boldness of Caribbean jerk spices, the sweetness of mango salsa, and the hearty comfort of rice and beans.
Why You’ll Love This Easy Recipe
This bowl is all about balance and ease. The smoky, spiced shrimp pairs perfectly with the tangy-sweet mango salsa, creating a flavor explosion with every bite.
It’s the perfect choice for busy weeknights when you want something quick yet impressive. With only 35 minutes from start to finish, it’s fast, flavorful, and perfect for meal prep or gatherings.
Tips for Making It Perfect
- Choose Fresh Ingredients: Fresh mangoes, lime, and cilantro are key to achieving a vibrant salsa. These ingredients bring brightness and freshness that jarred or frozen alternatives simply can’t replicate.
- Customize the Heat: If you prefer milder food, reduce the amount of jerk seasoning or jalapeños. For those who love spice, add an extra sprinkle of cayenne or a drizzle of hot sauce on top.
- Use Quality Shrimp: Fresh or frozen, deveined shrimp will save you time and deliver the best results. Opt for medium to large shrimp for a perfect texture.
Easy Substitutions & Modifications
- Vegan Option: Swap the shrimp with jerk-seasoned tofu or grilled portobello mushrooms for a plant-based version that doesn’t skimp on flavor.
- Low-Carb Alternative: Replace the rice with cauliflower rice to make it a low-carb option. The dish remains just as satisfying and nutrient-packed.
- Gluten-Free Friendly: This recipe is naturally gluten-free when using a store-bought jerk seasoning that meets gluten-free standards. Always double-check labels to ensure compliance.
How to Serve & Enjoy
This jerk shrimp and mango salsa rice bowl is perfect on its own, but you can make it even more special with these serving ideas:
- Meal Prep Hero: Divide the components into airtight containers for a week of flavorful lunches. The flavors meld beautifully after a day in the fridge.
- Tropical Party Dish: Serve it at gatherings with sides like fried plantains, grilled vegetables, or a fresh green salad.
- Family-Friendly Dinner: Let everyone customize their bowl with toppings like sliced avocado, extra lime wedges, or even a dollop of sour cream.
Why It’s a Must-Try for Food Enthusiasts
This recipe captures the best of fusion cooking, blending Caribbean spice with the universal appeal of rice bowls. It’s food that feels like a vacation—bright, bold, and full of life—and it’s incredibly easy to make.
Ready to savor the tropical magic? Grab your ingredients and get started today!
Easy Jerk Shrimp & Mango Salsa Rice Bowls Recipe
Equipment
- Baking sheet
- Blender or food processor
Ingredients
For the Shrimp
- 1½ pounds small shrimp peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons jerk seasoning store-bought or homemade
For the Mango Salsa
- 4 medium tomatillos husked and halved
- 1 jalapeño pepper seeded
- Juice of 1 lime
- ¼ cup fresh cilantro chopped
- 1 mango peeled and diced
- Kosher salt to taste
For the Rice Bowls
- 3 cups cooked rice
- 1 14-ounce can black beans drained and rinsed
- 2 green onions chopped (for garnish)
- 1 avocado sliced (for garnish)
Homemade Jerk Seasoning (Optional)
- ⅓ cup smoked paprika
- 1 tablespoon ground allspice
- 1 tablespoon chipotle chile powder
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon ground cinnamon
- 1–2 teaspoons ground cayenne pepper
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground pepper
Instructions
- Preheat and Prep: Preheat the oven to 425°F. On a rimmed baking sheet, toss the shrimp with olive oil and jerk seasoning. Arrange in an even layer on one half of the sheet.
- Roast Shrimp and Veggies: On the other half of the baking sheet, place the tomatillos and jalapeño. Roast for about 10 minutes, until the shrimp are cooked and the tomatillos and jalapeño are lightly charred.
- Make the Salsa: In a blender or food processor, combine the roasted tomatillos, jalapeño, lime juice, and cilantro. Blend until smooth. Stir in the diced mango and a pinch of salt.
- Prepare Rice Bowls: In a large bowl, mix the cooked rice and black beans.
- Assemble and Serve: Divide the rice and beans among four bowls. Top with shrimp, mango salsa, green onions, and avocado slices. Serve immediately.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.