Spicy Chili Butter Shrimp Bowls with Mango Salsa and Pickled Cucumber

These spicy chili butter shrimp bowls are the perfect balance of heat and richness. Tender shrimp are tossed in a buttery chili crisp sauce and served over fluffy jasmine rice, then topped with a bright mango salsa and tangy quick-pickled cucumber. Every bite is a burst of flavor!

This recipe comes together in just 30 minutes, making it ideal for a quick weeknight dinner. The combination of sweet mango, zesty lime and spicy chili crisp creates a dish that’s both refreshing and satisfying. Serve it as a complete meal or customize with your favorite toppings.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Chili CrispView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Trim and thinly slice cucumber into rounds. Quarter lime. Dice tomato. Finely chop cilantro. Drain mango. Trim and thinly slice scallions, separating whites from greens.
3. In a small microwave-safe bowl, combine cucumber, 1 tsp sugar, ¼ tsp salt and juice from half the lime (2 tsp sugar and ½ tsp salt for 4 servings). Cover with plastic wrap; microwave for 30 seconds. Set aside to pickle, stirring occasionally.
4. In a medium bowl, combine tomato, cilantro, drained mango, scallion greens, a drizzle of olive oil, a squeeze of lime juice, salt and pepper. Refrigerate until ready to serve.
5. Pat shrimp dry with paper towels. Place shrimp in a large bowl; season all over with a drizzle of oil, Fry Seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and scallion whites; cook, stirring occasionally, until shrimp are pink and cooked through, 4-6 minutes. Turn off heat; transfer to a plate.
6. While shrimp cooks, place 2 TBSP butter (4 TBSP for 4 servings) in a second large microwave-safe bowl. Microwave until melted, 30-60 seconds. Stir in half the chili crisp. Add shrimp and stir until well coated.
7. Fluff rice with a fork. Divide rice between shallow bowls. Top with chili crisp shrimp (use a slotted spoon for less oil), pickled cucumber (draining first) and mango salsa in separate sections. Spoon remaining chili crisp over top and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before seasoning to ensure they cook evenly and get a nice sear.

What can I substitute for chili crisp?

You can use sambal oelek or red pepper flakes mixed with a little oil, but the flavor will differ slightly.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat shrimp and rice gently and enjoy salsa and pickles cold.