Grilled Shrimp Mango Rice Salad

It’s funny the way some flavors just cling to a memory, you know? This grilled shrimp mango rice salad – it feels like a midsummer evening you never want to end. You get the sweetness of mango (when it’s ripe and a little messy), the smoky bite from the shrimp, and then that cool chew of rice that brings the whole thing down to earth. And then you spoon into it, warm or cold, and suddenly you’re not just hungry. You’re a little happy. That’s the magic of it, at least for me.

Why You’ll Crave It

• The shrimp pick up these slight, caramelized edges from the grill – just enough smokiness to balance the fruit
• Ripe mango gives the salad this natural sweetness that doesn’t feel forced, just bright and generous
• It’s light but still filling (thanks to the rice), so it works for lunch or an early dinner when it’s too hot to cook
• You can dress it up with herbs or keep it bare and it still sings
• It holds beautifully for a day in the fridge – flavors deepen, mellow… possibly even better second-day

The first time I made this, my sister and I sat on the kitchen floor and ate the entire bowl with forks straight from the mixing dish. No plates. Just quiet chewing and mmm-ing.

What You’ll Need

• Shrimp: 500 grams, peeled and deveined – plump ones, and if they’re wild-caught, even better
• Rice: 200 grams of uncooked rice – jasmine if you want fragrance, basmati if you’re feeling more subtle
• Mango: 1 large, ripe mango – soft to the touch, deeply golden-fleshed, diced into juicy cubes
• Red bell pepper: 1, diced – for color, crispness, and that gentle sweetness
• Fresh cilantro: a small handful, chopped – unless you’re one of those people who thinks it tastes like soap (you could sub mint or flat-leaf parsley)
• Lime juice: juice from 1 lime, freshly squeezed for that bright edge
• Olive oil: 2 tablespoons – any good quality one, something not too grassy
• Salt: just enough to balance – you’ll taste and tweak as you go
• Pepper: freshly cracked, to finish

Easy How-To

Start with the Rice

Rinse your rice until the water runs pretty much clear (this makes it less gummy), then cook it however you normally would. I usually do mine on the stovetop with just a touch of salt and a whisper of oil. Once it’s done, fluff it and let it cool – doesn’t have to be cold, just not piping hot. Room temp is fine.

Grill the Shrimp

Toss the shrimp with a little olive oil, salt, pepper – that’s it – and grill them on either a hot grill pan or outdoor grill. About 2-3 minutes each side, just until pink and firm but not rubbery. (Overcooked shrimp is tragedy-level stuff.) Let them rest while you prep everything else.

Dice the Mango and Bell Pepper

Slice your mango carefully – around the pit, then criss-cross into cubes and scoop. Dice your bell pepper into neat little squares. This step is weirdly soothing, in a meditative sort of way.

Combine It All

In a large bowl, toss the cooled rice with mango, pepper, and cilantro. Mix it gently – don’t squash it, you want the ingredients to stay distinct. Add the grilled shrimp, and drizzle over olive oil and fresh lime juice. A bit more salt and pepper here is nice too.

Taste and Nudge

Take a bite. Your tongue will tell you what it needs… maybe a splash more lime or a pinch more salt. Trust your palate, it’s probably right.

Good to Know

• Using warm rice makes the flavors soak in a little better – just not hot-hot, or it’ll steam your mango into a mushy mess
• If you don’t have a grill, pan-searing the shrimp works too – just make sure your pan is hot and not too crowded
• Once I forgot the lime juice and didn’t realize until three bites in… something felt off. Citrus makes such a difference

Serving Ideas

• Scoop it into lettuce cups for a little hands-on, picnic-style serving
• Add avocado slices and call it dinner – creamy + juicy + bright is always a win
• Pile it into a bowl over baby spinach for a fuller salad meal

Top Tricks

• Grill the shrimp on skewers to make flipping easier – and prettier on the plate
• Use day-old rice if you have it – it holds texture better and doesn’t go sticky
• Chill the salad for 10-15 mins before serving if it’s an especially hot day – the cooler it is, the more refreshing it tastes

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, absolutely. Just make sure they’re thawed completely (I usually soak them gently in cold water for about 20 minutes if I’m short on time), and pat them dry before grilling.

What rice works best in this shrimp mango salad?

I like jasmine or basmati because they’re fragrant and not too heavy, but short grain works too if you like creamier textures. Just don’t overcook it or it clumps.

Can this dish be made ahead of time?

Yes – in fact, the flavors get more cozy if they sit a bit. Just hold off on adding the lime juice until right before serving so the salad stays bright and fresh.

What other fruit could I use besides mango?

Pineapple is great here – just dice it small. Papaya works too, if you like its earthier sweetness. Even peach… if it’s peak season and dripping with juice.

How do I keep the shrimp juicy?

High heat, short time. That’s the secret. And don’t walk away – shrimp cook fast, and they go from perfect to chalky before you know it.