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A bowl with cilantro rice, spicy shrimp, mango pico de gallo, slice avocado, and two lemon wedges.

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5 from 1 review

Shrimp Rice Bowl

Recipe by Veronika Sykorova

This Shrimp Rice Bowl is simple, easy to make, and so delicious! It has cilantro lime rice, mango pico de gallo, sliced avocado, and spicy fajita shrimp. Simple ingredients and so good!

  • Total Time35 minutes
  • Yield2 1x
  • DietGluten Free

Ingredients

Units Scale

Mango Pico de Gallo

  • 1 cup diced mango (I used 1 ataloufo mango)
  • 1 cup diced tomato, seeds removed (1-2 Roma tomatoes)
  • 1/4 cup finely diced red onion
  • 1/4 cup finely chopped fresh cilantro
  • 1 jalapeno, seeds removed and finely diced
  • 1 tbsp freshly squeezed lime juice
  • 1/2 tsp tajin (optional, sub 1/4 tsp fine sea salt)

Cilantro Lime Rice

  • 1/2 cup basmati rice
  • 1 cup water
  • 1/4 tsp fine sea salt
  • 1-2 tbsp finely chopped fresh cilantro
  • zest of 1/2 lime
  • 1 tsp freshly squeezed lime juice

Fajita Shrimp

  • 0.5 lb raw shrimp, peeled and deveined (21-25 count per pound gives you 5 shrimp per person, use a larger count for more smaller shrimp)
  • 2 tsp avocado oil (or other cooking oil)
  • 2 tsp fajita seasoning or taco seasoning
  • 1/2 avocado, sliced

Instructions

Mango Pico de Gallo

  1. Add all ingredients to a medium bowl and gently toss together to combine. Cover and keep in the fridge until ready to serve.

Cilantro Lime Rice

  1. Rinse your rice in cold water a few times until the water runs clear. Drain and add it to a small saucepan.
  2. Add water and sea salt and bring to a boil. Stir to prevent it from sticking, lower the heat, and simmer for  10-12 minutes.
  3. Take it off the heat, fluff with a fork, and cover for 2-3 minutes.
  4. Add fresh cilantro, lime zest, and lime juice. Stir to combine and set aside.

Fajita Shrimp

  1. Toss your shrimp with avocado oil in a small bowl.
  2. Season the shrimp with fajita seasoning and toss them with your hand to make sure all are evenly covered.
  3. Heat a large pan over medium-high heat and add the shrimp in a single layer. 
  4. Cook for 2 minutes, lower the heat slightly, flip them, and cook for 2-3 minutes on the other side.
  5. Carefully add a splash of water at the last minute and allow it to partially evaporate to create a little bit of a sauce.
  6. To plate everything, divide the rice between your plates, add the shrimp, the mango pico de gallo, and a ¼ of a sliced avocado to each bowl. Enjoy!

Notes

Store any leftovers in an airtight container in the fridge for 1-2 days. Ideally, I recommend storing the pico de gallo separately because it releases a lot of water as it sits. The rice and the pico can be stored for up to 3 days.

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/shrimp-rice-bowl/