Chile-Lime Shrimp Rice Bowl

Despite the onslaught of winter storm after winter storm as of late, I am determined to not let it get me down (hello power outages!) and focus on all things positive:  SPRING IS JUST AROUND THE CORNER!

With that, I find myself craving fresh flavors and food that is just a little lighter.  So, this month I present you with a rice bowl that is so easy to make.  It’s perfect for weeknights and features flavors that span the flavor spectrum – from big, bold herbs to sweet and silky mangoes!  This is a crowd pleaser, if ever there was one.

Chili Lime Shrimp Bowl

Serves 4-6


Photo by Chef Natalie Marble.


  • 2 mangoes, diced (see video for demonstration)
  • 3 small cucumbers, sliced
  • 1 jalapeno, finely chopped
  • 1 bunch cilantro, roughly chopped
  • 1 bunch mint, roughly chopped
  • 3 green onions, sliced
  • ¼ red cabbage, thinly sliced
  • ¼ c. olive oil
  • 2-3 Tbsp. rice wine vinegar


  • 1 lb. peeled & deveined shrimp
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 5-6 cloves garlic, finely chopped
  • ½ tsp. chili flakes (adjust according to your taste)
  • Zest and juice of a lime
  • 1 Tbsp. honey
  • 4 c. cooked rice
  • 1 Avocado, thinly sliced
  • Sesame seeds for garnish
  • Kosher salt and black pepper


  1. Make the salad by combining the mangoes, cucumbers, jalapeno, cilantro, mint, green onions and cabbage into bowl.  Add the olive oil, rice wine vinegar and a generous pinch of salt and pepper.  Mix well and then set aside.
  2. Heat a large saute pan over medium-high heat and add the olive oil and butter.
  3. Season with shrimp with salt and pepper.
  4. Add the garlic and chili flakes to the pan and let cook for about 30 seconds, then add the shrimp.
  5. After a minute, flip the shrimp and let them cook on the other side.
  6. Add the lime juice, zest and honey to the pan and toss the shrimp well.  Turn off the heat.
  7. To plate the bowl, add rice as the bottom layer and then add the salad and shrimp.  Garnish with sliced avocado and sesame seeds.  ENJOY!


  • Don’t have rice wine vinegar?  You can use apple cider vinegar, lime juice, orange juice, etc.
  • Hate cilantro?  You can use flat-leaf parsley or basil if you prefer, or just use only the mint.
  • Don’t want to use shrimp?  Honestly, you can substitute most any protein that you like in this bowl – chicken thighs, beef, salmon, tofu.  The key here is to observe different cook times – cut poultry and beef into bite-sized pieces (before cooking) to cut down on cook time – but know that they will take at least double the time that the shrimp does.
  • Want to use a different grain?  No problem!

Hello, I’m Natalie!  I’m a professionally-trained chef, culinary instructor and recipe developer living in Ann Arbor.  A career change, a trip through culinary school 20 years ago, and being a lifelong Julia Child enthusiast has led me to a career doing my very favorite thing:  making food and cooking approachable to home cooks of all ages!   

My passion for creating great food experiences and getting people excited about learning and having fun in the kitchen is always at the heart of what I do.  You can find me at  And on social media you can find me at @NatalieMarbleCooks.  Sign up for my bi-weekly email newsletter here, where I share family-friendly recipes, tips & tricks, new class information, and hopefully a little inspiration!