Grilled Garlic-Lime Shrimp: A Flavorful Dinner with Mango-Avocado Salsa
By Jason Griffith
Some recipes just feel like summer, and this Grilled Garlic-Lime Shrimp with Mango-Avocado Salsa & Coconut Jasmine Rice is the epitome of a perfect warm-weather meal. It’s vibrant, it’s fresh, and it’s bursting with a medley of tropical and savory flavors. The best part? It’s a healthy and complete meal that comes together in about 30 minutes, making it a fantastic option for a weeknight dinner or a relaxed weekend lunch.
The star of this dish is undoubtedly the perfectly grilled shrimp. Marinated in a simple blend of garlic, lime, and a hint of cayenne, they cook up in just minutes, developing a beautiful char and a juicy, tender texture. This is all served on a bed of fragrant coconut jasmine rice, which adds a creamy, slightly sweet base that beautifully complements the shrimp. But what truly makes this dish sing is the vibrant mango-avocado salsa. It’s a fresh, zesty, and creamy topping that provides a cool, tangy contrast to the warm, spicy shrimp.
This isn’t just a recipe; it’s a mini-vacation on a plate. The combination of sweet, savory, and spicy flavors is addictive, and the different textures—from the firm shrimp to the soft rice and chunky salsa—make every bite a new experience.
Why I Love This Recipe
This recipe is one of my go-to’s for so many reasons. For starters, it’s incredibly fast. The prep time is minimal, and the actual cooking time is even shorter. The shrimp marinate while the rice cooks, and by the time everything else is ready, a quick trip to the grill is all that’s needed. This makes it a great option for a busy day when you don’t want to compromise on flavor.
I’m also obsessed with the flavor profile. The garlic-lime marinade on the shrimp is simple yet potent, creating a fantastic savory foundation. But the mango-avocado salsa is what really ties it all together. The sweetness of the mango, the creaminess of the avocado, and the tang of the lime and red onion create a refreshing counterpoint to the heat from the cayenne. It’s a balanced, harmonious dish that hits every note on the flavor scale.
I’m a big fan of meals that feel complete and well-rounded, and this one fits the bill perfectly. For another great crowd-pleasing dinner idea, check out my recipe for a Walking Taco Bar, which is another fantastic option for an easy-to-assemble meal.
Ingredients
(Serves 2)
- For the Shrimp:
- 12 jumbo shrimp, peeled, deveined, tails on
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lime, zested and juiced
- 1 tsp smoked paprika
- ½ tsp cayenne (optional, for heat)
- Salt and black pepper to taste
- For the Mango-Avocado Salsa:
- 1 ripe mango, diced
- 1 avocado, diced
- ¼ cup red onion, minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- For the Coconut Jasmine Rice:
- 1 cup jasmine rice
- 1 cup coconut milk (full-fat or light)
- 1 cup water
- ½ tsp salt
Swaps & Notes
- Shrimp: You can use a smaller size of shrimp, but jumbo shrimp hold up better on the grill and have a great texture. You can also use chicken or a firm white fish like cod.
- Salsa: If mango isn’t in season, you can use diced pineapple or peaches for a similar sweet-and-tangy flavor.
- Rice: Don’t have jasmine rice? Any long-grain white rice will work. You can also use a different liquid, like chicken broth, in place of the water for more flavor.
- Grilling: If you don’t have a grill, you can cook the shrimp in a hot skillet for about 2-3 minutes per side.
Instructions
- Prepare the Coconut Jasmine Rice:
- Rinse the jasmine rice under cold water until the water runs clear. This step is crucial for removing excess starch and ensuring fluffy rice.
- In a small saucepan, combine the rinsed rice, coconut milk, water, and salt.
- Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes.
- Remove from the heat and let it sit, covered, for 5-10 minutes to steam. Fluff the rice gently with a fork and keep it warm.
- Make the Mango-Avocado Salsa:
- While the rice is cooking, prepare the salsa. In a medium bowl, gently toss together the diced mango, diced avocado, minced red onion, chopped cilantro, and lime juice.
- Season with a pinch of salt and black pepper to taste. Chill the salsa in the refrigerator until you’re ready to serve.
- Grill the Shrimp:
- In a bowl, combine the shrimp with the olive oil, minced garlic, lime zest and juice, smoked paprika, cayenne (if using), and a pinch of salt and pepper. Toss to coat evenly and let marinate for about 15 minutes.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning. Thread the shrimp onto the skewers.
- Preheat your grill to medium-high heat. Place the shrimp skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are pink and opaque with a nice char.
- Plate and Serve:
- To serve, create a mound of the warm coconut jasmine rice in each bowl.
- Place the grilled shrimp skewers next to the rice.
- Spoon a generous amount of the fresh mango-avocado salsa around the shrimp and rice.
- Garnish with a little extra fresh cilantro or micro cilantro if desired. Serve immediately.
Tips for Success
- Don’t Over-Marinate the Shrimp: Marinating shrimp for too long in a citrus-based marinade can cause them to become tough. 15-20 minutes is the perfect amount of time.
- Use Ripe Avocado and Mango: A ripe mango will be slightly soft to the touch, and the avocado should yield to gentle pressure. This will ensure your salsa is creamy and sweet.
- Clean and Hot Grill: Make sure your grill grates are clean and well-oiled before you put the shrimp on. This prevents sticking and helps create a better char.
- Fluff the Rice: After the rice has steamed, fluff it with a fork rather than a spoon. This separates the grains and gives it a light, fluffy texture.
Serving Suggestions and Pairings
This meal is a complete sensory experience on its own. For a refreshing beverage, you can’t go wrong with a classic Strawberry Mojito or a glass of Blueberry Lemonade. The sweetness and tanginess of these drinks will pair beautifully with the flavors in the dish.
And for more hearty dinner ideas, be sure to check out my recipe for Chicken Enchiladas—another perfect meal for feeding a crowd.
Nutritional Information Per Serving
(Approximation based on ingredients, serves 2)
- Calories: ~650
- Protein: ~35g
- Fat: ~25g
- Carbohydrates: ~75g
- Fiber: ~8g
Storage and Leftover Tips
This dish is definitely best enjoyed fresh. The shrimp and rice will hold up for a day or two in an airtight container in the refrigerator, but the salsa is best made and served on the same day to prevent the avocado from browning. To reheat, you can gently warm the shrimp and rice in a skillet, adding a splash of water to the rice to keep it from drying out.
More Recipes You Will Love
If you enjoyed the fresh and vibrant flavors of this dish, you’ll love these other recipes:
- This Walking Taco Bar is My Favorite No-Fuss Way to Feed a Crowd
- These Chicken Enchiladas are My Go-To for Cozy, Crowd-Pleasing Dinners
- Classic Spaghetti Recipe with Homemade Sauce
Final Thoughts
This Grilled Garlic-Lime Shrimp recipe is a perfect example of a meal that is both healthy and indulgent. The combination of juicy shrimp, creamy coconut rice, and a zesty salsa makes for a truly memorable dish that will transport you to a tropical paradise with every bite. I hope you give it a try and discover how easy it is to create something so delicious.
What are your favorite warm-weather recipes? Let me know in the comments below!
Grilled Garlic-Lime Shrimp with Mango-Avocado Salsa
Ingredients
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1 cup jasmine rice
- 1 cup coconut milk (full-fat or light)
- 1 cup water
- 1 lb shrimp, peeled and deveined
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1/2 red onion, finely chopped
- 1 tbsp lime juice (for salsa)
- Salt and pepper to taste
Instructions
- In a bowl, mix olive oil, smoked paprika, chopped cilantro, and lime juice. Add shrimp and marinate for 15 minutes.
- Meanwhile, rinse jasmine rice under cold water until water runs clear.
- In a saucepan, combine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked.
- Preheat grill to medium-high heat. Thread marinated shrimp onto skewers.
- Grill shrimp for 2-3 minutes per side, until pink and opaque.
- In a separate bowl, combine diced mango, avocado, red onion, and lime juice for the salsa. Season with salt and pepper.
- Serve grilled shrimp over coconut jasmine rice with mango-avocado salsa on top.
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