Citrus Grilled Jumbo Shrimp & Mango Salsa Bowl
Citrus-cilantro grilled shrimp with mango salsa and avocado over brown rice.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
Shrimp take on citrus flavor in 10 to 15 minutes; any longer and the acid starts to firm them before cooking. A fresh mango salsa does the work of a sauce.
Why this recipe works
A short marinade adds flavor without changing the shrimp's texture.
Ingredient notes
Seed the jalapeño for milder salsa.
Common mistakes
- Long citrus marinades.
- Overcooking.
What to serve with it
Tortilla chips.
Meal prep
Best within 3 days.
More bowls like this
Cooking tips
Use two skewers per row of shrimp. Make the salsa first.
Swaps and variations
Use pineapple. Use white rice.
Storing and reheating
Refrigerate within 2 hours for up to 3 days.
Recipe
Citrus Grilled Jumbo Shrimp & Mango Salsa Bowl
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
Ingredients
You’ll need: grill pan; skewers; medium saucepan with lid; mixing bowls
Method
-
Cook the brown rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes; rest 10 minutes.
-
Toss the shrimp with the orange zest and 2 tablespoons orange juice, 1 tablespoon lime juice, olive oil, half the cilantro and 1/2 teaspoon salt; marinate 10 to 15 minutes.
-
Mix the mango, red onion, jalapeño, remaining lime juice, cilantro and salt.
-
Thread the shrimp onto skewers and grill on a grill pan over high heat 2 minutes per side until pink, opaque and charred (145°F / 63°C).
-
Divide rice among 4 bowls, add shrimp, mango salsa and avocado.
Questions
Can I broil the shrimp?
Yes, 2 to 3 minutes per side.
Can I use frozen shrimp?
Yes, thawed and dried.
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