Mango Tango Grilled Shrimp Bowls
Chef Cynthia
4
15 minutes
15 minutes
Main Course
These bowls are bright, fresh, and built for the grill. Juicy shrimp get a quick marinade with Spiceology Mango Tango Salt Free Seasoning and a hit of Chile Con Limón for a sweet, citrusy zip, and gentle heat. Paired with fluffy rice, crisp vegetables, and a creamy mango-lime drizzle, it’s a balanced, flavor-forward bowl that feels light, vibrant, and endlessly scoopable.
Ingredients
blank
1½ lb large shrimp, peeled and deveined
2 Tbsp olive oil
2 Tbsp Spiceology Mango Tango Salt Free seasoning
1 tsp Spiceology Chile Con Limón seasoning
½ tsp kosher salt
Juice of ½ lime
blank
1½ cup basmati rice
2½ cup water
½ tsp salt
blank
1 cup cucumbers, sliced thinly
1 cup carrots, shredded
¾ cup radishes, thinly sliced
Extra lime wedges, for serving
blank
½ cup plain Greek yogurt
1 Tbsp lime juice
2 tsp honey
1 Tbsp Mango Tango seasoning
Pinch salt
Directions
Rinse basmati rice until water runs mostly clear. Add rice, water, and salt to a pot, bring to a boil, cover, and simmer on low for 15 minutes. Remove from heat and let steam for 5 minutes, then fluff.
Pat shrimp dry. Toss with olive oil, Mango Tango seasoning, Chile Con Limón, salt, and lime juice. Let marinate 10–15 minutes while the grill heats.
Heat grill or grill pan to medium-high. Grill shrimp 2–3 minutes per side until lightly charred and just cooked through.
Remove and rest briefly.
In a small bowl, whisk yogurt, lime juice, honey, Mango Tango, and salt until smooth.
To assemble bowls, spoon rice into bowls. Top with grilled shrimp, cucumbers, carrots, and radishes.
Drizzle with sauce or finish with extra lime.
Recipe Products
Blend
Mango Tango Salt-Free Seasoning
Key Ingredients
Paprika, Citric Acid, Mango Powder, Light Chili Powder