Shrimp rice bowl with mango salsa

Shrimp is a staple in the Lowcountry, and rice bowls are a favorite way to showcase the region’s seafood. This shrimp rice bowl with mango salsa combines bright coastal flavors in a dish that is both refreshing and practical for everyday meals in Bluffton.

The recipe works well for households that meal-plan during the week. Rice can be cooked and stored ahead of time, shrimp can be seasoned and sautéed in just a few minutes, and the mango salsa can be prepared in advance and chilled until serving. When it’s time to eat, the bowl comes together quickly with minimal effort.

The dish is also easy to customize. The mango salsa can be adjusted depending on how sweet or tangy you like it. For those who enjoy a bit of heat, a dash of chili oil adds gentle spice and depth.

The mango salsa brings freshness and contrast, balancing savory shrimp with natural sweetness. Shrimp rice bowls with mango salsa work equally well for casual lunches or light dinners, especially after a warm day outdoors.

Leslie Rohland, 2024 SC Chef Ambassador, Chef and Proprietor of The Cottage Cafe, The Bluffton Pasta Shoppe, the Juice Hive, and May River Coffee Roasters. (843) 757-0508, 38 Calhoun St, Bluffton, SC.

Ingredients
Mango Salsa
• 1 ripe mango, diced
• ½ avocado, diced

Shrimp & Bowls
• ¾ pounds of raw shrimp, peeled and deveined
• 1 Tablespoon lemon pepper

Instructions
1. Make the mango salsa: in a large bowl, combine mango, avocado, red onion, lime juice, olive oil, and seasonings. Stir gently and set aside.
2. Prep the shrimp: pat shrimp dry with paper towels. Toss with lemon pepper seasoning until evenly coated.
3. Cook the rice: cook the rice according to the instructions on the packaging.
4. Cook the shrimp: heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Do not overcook!
5. Assemble the bowls: spoon rice into bowls, top with cooked shrimp, a generous scoop of mango salsa. Serve immediately.