Mango Shrimp Rice Bowl with Jalapeno Ranch
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This shrimp rice bowl is everything you want in a quick, wholesome meal. Fresh, colourful, and packed with flavour. It’s loaded with seasoned shrimp, a bed of fluffy rice, baby spinach, crunchy veggies, creamy avocado, and sweet chunks of mango. Finished with a zippy jalapeño lime ranch dressing, every bite strikes the perfect balance of spicy, sweet, and refreshing. Great for lunch, dinner, or meal prep.
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I love how this shrimp bowl works perfectly for both lunch and dinner. It’s filling enough to satisfy, but still feels light and fresh. The creamy jalapeño lime ranch dressing adds just the right kick to keep things interesting without being overpowering.
Sometimes I swap the shrimp for grilled chicken, which makes it just as delicious and keeps the meal versatile depending on what I have on hand. If you’re into dishes like this, you might also enjoy my shrimp lo mein or lemon garlic butter shrimp recipes for other satisfying meal options.
Star Ingredients
- Shrimp – You can use fresh or frozen. I usually have frozen because I stock up when I see it on sale. If you are in a hurry and don’t have time to cook the shrimp, you can also use pre-cooked shrimps and choose not to season them and just toss them in the bowl too!
- Mango – Any mango will do, but make sure it is ripe and juicy. Test it by seeing if you can feel it give when you press on the outside skin. If you can’t, you need a riper mango!
- Rice – I like jasmine or basmati for this shrimp and rice bowl, but any long-grain rice will do. The recipe calls for cooked rice, so this is a great way to use up leftovers!
Step-By-Step Made Simple
- If you use frozen shrimp, make sure to thaw and peel them first. When I don’t have time to thaw the shrimp in the fridge overnight, I peel them under warm water in the sink. Shrimp thaws fairly quickly, so a few minutes running under warm water make them easy to peel and thaw out.
- Use some paper towels to pat the shrimp dry. I find that this helps the spices and olive oil to stick better and makes a crispier coating when fried.
- Add the shrimp to a medium-sized bowl and then toss the shrimp with olive oil first, and then add the spices. If you add the spices and olive oil at the same time, I find that the spices all clump together, making it hard to cover all of the shrimp.
- Layer the cooked rice on the bottom of the bowl, then spinach and sliced vegetables and avocado. The shrimp goes on top, but I don’t add this until I am ready to eat, or at least not when it is piping hot. If you add too early, you may end up cooking the spinach from the steam, so give it a few minutes.
- In the meantime, this is when I make the jalapeno ranch dressing that has a wonderful hint of lime to it. To make the dressing all of the dressing ingredients to the blender. Use a pulsing action to blend this. You will need to use a spatula to scrape down the sides in between pulses.
If the dressing is thicker than you like, you can add a little water at a time to get the consistency that you prefer.
- When ready to eat, top the salad with the shrimp and drizzle with the Jalapeno Ranch Dressing. This shrimp bowl recipe can even be made ahead of time for work the next day. Just put the dressing in a separate container to drizzle when it’s lunchtime!
Got Leftovers?
This recipe makes enough for two bowls, so you can store the second bowl in a container all assembled. Store it in the fridge for up to 2 days. After that, I find shrimp gets a little fishy.
The dressing is a full recipe for a dressing that can be used on other salads, tacos or on sandwiches. Store it in a tightly sealed container for up to two weeks. Only drizzle it on the salad just before eating, or the salad will break down from the acid in the lime juice and get soggy.
Mango Shrimp Rice Bowl with Jalapeno Ranch
Equipment
- Blender or Food Processor
Ingredients
Shrimp
- 20 Pacific white or zipper back shrimp
- 3 ½ tsp olive oil, divided
- 1 tbsp paprika
- ½ tbsp garlic powder
- 1 tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
Rice Bowl
- 1 cup cooked white rice
- 1 cup baby spinach
- ½ cup cubed mango (1 small)
- 4 cherry tomatoes, cut in half
- ½ avocado, sliced thin
- ¼ cup cucumber, sliced
Jalapeno Ranch Dressing
- 1 cup sour cream
- 1 jalapeno pepper, sliced
- 1 tbsp lime juice
- ¼ cup chopped cilantro
- ½ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp salt
- 1-2 tbsp water
Instructions
Shrimp
- Peel the shrimp and pat them dry with paper towels.
- Place the shrimp in a medium bowl and add 2 tsp of olive oil. Mix well to coat.
- Add the spices for the shimp to the bowl and mix well to evenly coat the shrimp with the spices.
- Add the remaining 1 1/2 tsp of olive oil to a large pan over medium-high heat. Add the shrimp to the pan and cook, flipping occasionally to ensure even cooking. The shrimp are done when they are curled and no longer pink. Set aside.
Jalapeno Ranch Dressing
- Add all of the ingredients to a blender and using the pulse function, blend until smooth, scraping down the sides of the blender bowl between pulses as needed.
Assembling The Shrimp Rice Bowl
- Split rice, mango, spinach, vegetables, avocado and shrimp evenly between two medium salad bowls. Start with a bottom layer of rice, spinach, mango, vegetables and avocado and top with shrimp.
- Drizzle 2 tablespoons or the desired amount of the Jalapeno Ranch Dressing just before serving.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
