There’s something magical about the sweet, juicy burst of mango meeting the savory snap of perfectly cooked shrimp—especially on a sunny summer day. This Shrimp & Mango Bowl is more than just a dish; it’s a tropical vacation in every bite. Inspired by the bright and bold flavors of the Caribbean, this recipe was a staple in my grandmother’s summer kitchen. She used to say, “You taste the sunshine in every spoonful”—and she wasn’t wrong.
With tender grilled corn, cherry tomatoes that pop with sweetness, and a touch of fresh parsley, this bowl comes together in just minutes but delivers a punch of flavor that feels gourmet. Whether you’re meal-prepping for the week or serving it at your next barbecue, this vibrant recipe is guaranteed to impress.
📝 Recipe Overview
- Focus Keyword: Shrimp & Mango Bowl
- Cuisine: Caribbean-inspired
- Season: Summer
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
🛒 Ingredients
Here’s everything you need for your Shrimp & Mango Bowl:
- 🥭 2 ripe mangoes, diced
- 🍤 1 lb cooked shrimp (or raw, peeled and deveined)
- 🍅 1 cup cherry tomatoes, halved
- 🌽 2 ears of corn, cut into slices or kernels removed
- 🌿 ¼ cup fresh parsley, chopped
- 🫒 1 tbsp olive oil
- 🧂 Salt and freshly ground black pepper, to taste
- 🍋 Optional: 1 tbsp fresh lime juice for a zesty finish
🍳 Instructions
Step 1: Prep the Corn 🌽
Start by boiling or grilling the corn. If you’re boiling, place the ears in a pot of salted water and cook for 5–7 minutes until tender. For a smokier flavor, grill them on high heat for about 8–10 minutes, turning frequently. Once done, allow to cool slightly and cut into rounds or slice off the kernels.
Step 2: Cook the Shrimp 🍤
If using precooked shrimp, you’re one step ahead! If raw, heat olive oil in a skillet over medium-high heat. Add the shrimp and season with salt and pepper. Sauté for 2–3 minutes per side until pink and opaque. Optional: squeeze in a little lime juice at the end for brightness.
Step 3: Slice the Tomatoes 🍅
Wash and slice your cherry tomatoes in half. Their juicy sweetness adds a beautiful balance to the dish.
Step 4: Assemble Your Bowl 🥗
In a large mixing bowl, combine mango chunks, shrimp, cherry tomatoes, and corn. Gently toss with chopped parsley and a drizzle of olive oil. Season to taste with salt, pepper, and lime juice if desired.
Step 5: Serve and Enjoy 🌴
Spoon into bowls and serve immediately. This is best enjoyed fresh, but it can also be chilled and served cold—perfect for a hot day!
💡 Tips for the Perfect Shrimp & Mango Bowl
- Make it spicy: Add a finely chopped red chili or a sprinkle of chili flakes for a kick.
- Add grains: Serve over rice or quinoa to turn this into a hearty meal.
- Vegan variation: Swap shrimp with grilled tofu or chickpeas for a plant-based version.
- Protein boost: Toss in some black beans or edamame for extra protein.
🥭 Why This Bowl is a Summer Essential
This Shrimp & Mango Bowl embodies everything we love about summer cooking—minimal effort, maximum flavor, and a rainbow of natural ingredients. It’s gluten-free, naturally low in calories, and high in protein, making it both wholesome and satisfying.
Nutritional Highlights (per serving)
- Calories: ~280
- Protein: 22g
- Carbs: 18g
- Fats: 10g
🍴 Serving Suggestions
- Pair it with a chilled glass of coconut water or a mojito mocktail.
- Serve as a vibrant starter at your next summer soirée.
- Great for beach picnics or meal prep for the week.
🌐 Related Recipes You’ll Love
- Tropical Pineapple Chicken Skewers
- Caribbean Mango Salsa
- Grilled Shrimp with Garlic Lime Marinade
- Coconut Rice with Mango
Shrimp & Mango Bowl
Ingredients
Main Ingredients
- 2 pieces ripe mangoes, diced
- 1 lb cooked shrimp (or raw, peeled and deveined) If using raw shrimp, sauté until cooked.
- 1 cup cherry tomatoes, halved
- 2 ears of corn, cut into slices or kernels removed Boil or grill corn before using.
- ¼ cup fresh parsley, chopped
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh lime juice (optional) For a zesty finish.
Instructions
Preparation
- Start by boiling or grilling the corn. If boiling, place the ears in a pot of salted water and cook for 5–7 minutes until tender. For a smokier flavor, grill them on high heat for about 8–10 minutes, turning frequently. Once done, allow to cool slightly and cut into rounds or slice off the kernels.
- If using precooked shrimp, you’re one step ahead! If raw, heat olive oil in a skillet over medium-high heat. Add the shrimp and season with salt and pepper. Sauté for 2–3 minutes per side until pink and opaque. Optional: squeeze in a little lime juice at the end for brightness.
- Wash and slice your cherry tomatoes in half. Their juicy sweetness adds a beautiful balance to the dish.
Assembly
- In a large mixing bowl, combine mango chunks, shrimp, cherry tomatoes, and corn. Gently toss with chopped parsley and a drizzle of olive oil. Season to taste with salt, pepper, and lime juice if desired.
Serving
- Spoon into bowls and serve immediately. This is best enjoyed fresh, but it can also be chilled and served cold—perfect for a hot day!
