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Blackened Shrimp and Mango Salsa Rice Bowl

A vibrant and satisfying tropical-fusion dish featuring deeply seasoned, charred blackened shrimp and a fresh, sweet mango salsa over a bed of fluffy white rice.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Main Course
Cuisine: American Fusion, Tropical Fusion
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Blackened Shrimp
  • 1 lb shrimp large, wild-caught preferred, peeled and deveined
  • 2 tbsp blackened spice blend homemade or store-bought
  • 1 tbsp high-heat cooking oil like avocado or canola
  • 1 tbsp unsalted butter
For the Mango Salsa & Base
  • 2 cups white rice cooked and fluffy, cilantro lime rice is a great option
  • 1 large mango ripe but firm, diced
  • 0.5 small red onion finely diced
  • 0.25 cup fresh cilantro chopped
  • 1 large lime zested and juiced
  • 1 pinch flaky sea salt optional, for finishing

Equipment

  • Heavy-bottomed skillet (cast iron or stainless steel)
  • Mixing bowls
  • Rice Cooker

Method
 

  1. Thoroughly dry the peeled shrimp. In a bowl, toss the shrimp with 1 tablespoon of the blackened spice blend until evenly coated.
  2. In a separate bowl, combine the diced mango, red onion, and chopped cilantro. Mix in the lime zest and half the juice, tossing gently to combine. Set aside in the refrigerator.
  3. Preheat a heavy-bottomed skillet over high heat until it's very hot. Add the cooking oil and swirl to coat the bottom. When the oil is shimmering and just about to smoke, add the seasoned shrimp in a single, uncrowded layer.
  4. Sear the shrimp for 1-2 minutes on the first side without moving them, allowing a beautiful blackened crust to develop.
  5. Flip the shrimp and add the butter to the pan. Cook for another 1-2 minutes, basting the shrimp with the melting butter, until they are just opaque and curled into a soft 'C'. Immediately remove from heat.
  6. Assemble the bowls: start with a base of cooked fluffy white rice. Top with a generous portion of the blackened shrimp, and a large scoop of the fresh mango salsa.
  7. Right before serving, drizzle with the remaining lime juice and garnish with a fresh lime wedge.

Notes

Ensure shrimp are very dry before applying spice and that the pan is very hot to achieve a perfect blackening effect. Leftover salsa is delicious with chips.