Mango Chili Shrimp & Cilantro Lime Rice
20 Minutes
Mexican/Mexican Fusion
Serves: 2
Sweet, spicy, and tangy — this Mango Chili Shrimp Bowl brings bold tropical flavors together in perfect balance. Juicy shrimp glazed with mango puree and chili pair beautifully with the citrus brightness of Royal’s Cilantro Lime Rice. Creamy avocado and crisp pickled onions add layers of texture, while fresh mango and lime wedges finish the dish with vibrant flair. A colorful, crowd-pleasing meal that’s as bright as it is delicious.
Ingredients
- Royal Ready-to-Heat Cilantro Lime Rice, 1 pouch
- Shrimp, 3/4 lb (large, peeled and deveined)
- Mango purée, 1/3 cup (fresh or canned)
- Chili paste (such as sambal oelek or chili garlic sauce), 1 1/2 tbsp
- Honey, 1 tbsp
- Lime juice, 1 tbsp
- Olive oil, 1 tbsp
- Salt, 1/2 tsp (divided)
- Black pepper, 1/4 tsp
- Avocado, 1 small, thinly sliced
- Pickled red onions, 1/3 cup
- Fresh mango, 1/4 cup, sliced (for garnish)
- Lime wedges, for garnish
- Fresh cilantro, 2 tbsp, chopped
Preparation
- In a small bowl, whisk together mango purée, chili paste, honey, and lime juice. Set aside.
- Pat shrimp dry and season with 1/4 teaspoon salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Add shrimp in a single layer and sear 1–2 minutes per side until just opaque. Reduce heat to medium, pour in the mango chili glaze, and toss until shrimp are coated and sauce thickens slightly, about 1–2 minutes. Remove from heat.
- Heat Royal Ready-to-Heat Cilantro Lime Rice pouch according to package instructions. Transfer to serving bowls, making rice the main base.
- Top rice with mango chili shrimp. Arrange avocado slices and pickled onions alongside.
- Garnish with fresh mango chunks, lime wedges, and chopped cilantro.
