Baja Shrimp Bowl with Mango Salsa
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Ingredients
For The Baja Shrimp Bowls
- 1 1/2 lbs Raw Shrimp, Peeled & Deveined
- 1 tbsp Olive Oil
- 1 1/2 tsp Chili Powder
- 1 1/2 tsp Cumin
- 1 1/2 tsp Kosher Salt
- 3/4 tsp Smoke Paprika
- 3/4 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 3-4 cups Cooked White or Brown Rice
- 1-2 Limes, for serving
- 1/4 cup Fresh Cilantro, chopped
For The Mango Salsa
- 2 large Mangos, peeled, pitted, and diced
- 1/2 Small Red Onion, finely diced
- 1 Jalapeno, halved, seeded, and minced
- 1/4 cup Cilantro
- 2 Limes, juiced
- 1/2 tsp Kosher Salt
- 1/4 tsp Chili Powder
- 1/4 tsp Tajin
Instructions
- 1. In a medium bowl, combine mango, red onion, jalapeño, cilantro, lime juice, salt, chili powder, and Tajín. Stir well and adjust seasoning to taste. Chill in the refrigerator while preparing the shrimp.
- 2. In a small bowl, combine chili powder, cumin, salt, smoked paprika, garlic powder, and black pepper. Pat the shrimp dry with a paper towel, then place in a large bowl. Drizzle with olive oil and toss with the spice mix until well coated.
- 3. Heat a bit of olive oil in a large sauté pan over medium-high heat. Cook shrimp in a single layer for 2–3 minutes per side until opaque and cooked through. Do this in batches if needed. Remove from heat.
- 4. In each bowl, add a scoop of rice, then top with shrimp and mango salsa. Squeeze fresh lime over the top and garnish with cilantro. Serve and enjoy!
Notes
Ingredient Notes:
- Shrimp: A quick-cooking, lean protein—look for wild-caught or sustainably farmed options.
- Rice: Acts as the hearty base; white rice is classic while brown rice adds fiber and a nutty flavor.
- Cilantro: Adds bright, fresh flavor; use leaves and tender stems.
- Lime: Provides acidity and balance; fresh lime juice brightens both the shrimp and salsa.
- Mango: Brings natural sweetness and tropical flavor; slightly under-ripe mangos hold their shape best.
- Red Onion: Offers color and a mild bite; soak in cold water to reduce sharpness if desired.
- Jalapeño: Adds heat to the salsa; remove seeds for a milder taste.
- Spices & Seasonings: Chili powder, cumin, smoked paprika, garlic powder, black pepper, kosher salt, and Tajín create a smoky, zesty flavor profile for the shrimp and salsa.
- Olive Oil: Helps coat and cook the shrimp evenly while carrying the flavor of the spices.
Customization Ideas:
- Protein Options: Substitute grilled chicken, tofu, or mahi-mahi for the shrimp if desired.
- Scaling: Double the recipe for family dinners or a party buffet. Halve the recipe for two servings or solo meal prep.
- Meal Prep: Store salsa and shrimp separately for optimal freshness.Great for next-day lunches—just reheat shrimp and rice, and top with chilled salsa.
- Substitutes: Use cauliflower rice for a low-carb version. Red bell pepper can replace jalapeño for less heat. Use garlic salt if you’re out of fresh garlic powder.
Storage Instructions:
- Refrigerator: Store shrimp, rice, and salsa separately in airtight containers for up to 3 days.