There’s something truly magical about sweet mango, zesty lime, and a little chili heat wrapped into one comforting bowl. This Spicy Mango Chili Shrimp Orzo Bowl is vibrant, easy to make, and bursting with flavor in every bite. If you’re craving a tropical twist for your weeknight dinner, you’ve just found your new favorite. Juicy shrimp, perfectly tender orzo, and bright mango chunks come together in under 30 minutes—and the result is anything but boring!
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A Bowl That Packs Bold Flavor and Ease
What This Recipe Is All About
This Spicy Mango Chili Shrimp Orzo Bowl combines the satisfying texture of orzo pasta with the fresh, spicy-sweet flavor profile of mango and chili shrimp. It’s a one-pan meal that strikes a perfect balance between tropical brightness and comforting depth. You’ll love how quickly it comes together—only 15 minutes to prep and 20 minutes to cook—and it’s ideal for busy weeknights or warm-weather dinners.
Why You’ll Love This Recipe
If you’ve ever wanted something fast, flavorful, and totally crave-worthy, this recipe checks all the boxes. The sweetness of ripe mango softens the bold chili paste while shrimp adds satisfying protein. Add fresh lime juice and green onions and you’ve got a bowl layered with brightness and zing. Plus, it’s totally customizable to your heat preference. Whether you’re meal-prepping or serving it fresh from the stove, this dish holds up beautifully.
This recipe also shares flavor-forward roots with other wholesome bowls like our Maple Balsamic Chicken with Roasted Pear Orzo—a cozy, autumn-inspired cousin to today’s tropical twist.
What You’ll Need to Make It
Ingredients
Here’s everything you’ll need to create your Spicy Mango Chili Shrimp Orzo Bowl:
| Ingredient | Amount |
|---|---|
| Large shrimp | 1 lb (peeled & deveined) |
| Ripe mango | 1, diced |
| Dry orzo pasta | 1 cup |
| Chicken or vegetable broth | 2 cups |
| Olive oil | 1 tbsp |
| Chili paste or sriracha | 1–2 tsp (to taste) |
| Soy sauce (or tamari) | 1 tbsp |
| Garlic, minced | 2 cloves |
| Red bell pepper, diced | 1 small |
| Green onions, sliced | 2 |
| Fresh lime juice | Juice of 1 lime |
| Salt and pepper | To taste |
| Fresh cilantro | For garnish |
Tools You’ll Need
You don’t need much to bring this recipe to life:
- A medium saucepan
- A large skillet or sauté pan
- Mixing spoon or spatula
- Sharp knife and cutting board
- Citrus juicer (optional but helpful)
Ingredient Swaps and Add-Ins
- Orzo Substitute: Use couscous, quinoa, or short-grain rice for a gluten-free version.
- Chili Paste Swap: Sriracha or harissa paste works great. Go mild or bold!
- Shrimp-Free Version: For a vegetarian bowl, try crispy chickpeas or cubed tofu.
- Add Crunch: Sprinkle toasted sesame seeds or chopped peanuts just before serving.
- More Veggies? Add snap peas, grated carrots, or shredded cabbage for extra texture.
How to Make the Spicy Mango Chili Shrimp Orzo Bowl
Step-by-Step Instructions
- Cook the Orzo
In a medium saucepan, bring your broth to a boil. Add the orzo and cook until al dente, around 8–10 minutes. Stir occasionally. Drain excess liquid if needed and set aside. - Sauté the Aromatics
Heat olive oil in a large skillet over medium-high heat. Add minced garlic and diced bell pepper. Sauté for about 2–3 minutes until softened and fragrant. - Cook the Shrimp
Add shrimp to the skillet along with chili paste, soy sauce, salt, and pepper. Stir and cook until the shrimp turns pink and slightly curled—about 3–4 minutes. Don’t overcook! - Add Fresh Flavor
Lower the heat and stir in the cooked orzo, diced mango, lime juice, and sliced green onions. Toss gently until combined and heated through. - Garnish and Serve
Serve immediately, topped with fresh cilantro and extra lime wedges on the side.
This dish tastes fresh and exciting every time—and if you’re into exciting flavor combinations, you’ll love the boldness of our Honey Balsamic Grilled Chicken with Orzo, too!
What Pairs Well With This Dish?
Serving Suggestions
This bowl stands alone just fine, but if you’re building a spread or looking for accompaniments, try:
- A side of roasted corn salad or cucumber mint salad
- Grilled pineapple slices
- Steamed edamame or avocado wedges
- A lime-infused iced tea or tropical fruit spritzer
Tips to Make It Perfect Every Time
- Use ripe but firm mango so it holds its shape in the bowl.
- Adjust the spice based on your tolerance—start with 1 tsp of chili paste and increase only after tasting.
- Cook shrimp last to avoid overcooking—they only need 3–4 minutes!
- Toast the orzo for 1–2 minutes before boiling for a nutty depth of flavor.
- Add your lime juice at the end for the freshest citrusy punch.
Storing and Reheating
- Refrigeration: Place any leftovers in a sealed container and refrigerate for up to three days.
- Reheating: Gently reheat in a skillet with a splash of water or broth.
- Freezing: Not recommended as the mango and shrimp can become watery when thawed.
More About This Recipe
This recipe was born from my obsession with sweet-and-spicy combinations that don’t take hours to prep. It’s a great way to stretch a pound of shrimp and still feel like you’re eating something restaurant-worthy. It also makes a gorgeous meal prep bowl—just hold the lime and cilantro until serving!
If this one hits your sweet spot, you’ll also want to try our Lemon Orzo Bowl with Feta & Roasted Veggies for something equally bright and satisfying.
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Just make sure they’re thawed, patted dry, and deveined before cooking.
Is this very spicy?
It’s mild to medium with 1 tsp chili paste. If you like it spicier, try adding a pinch of red pepper flakes or upping the paste to 2 teaspoons.
Can I make this vegetarian?
Absolutely. Swap the shrimp for chickpeas or tofu, and use vegetable broth instead of chicken broth.
What’s a gluten-free option for orzo?
Substitute with cooked rice, quinoa, or gluten-free orzo pasta.
Can I prep it ahead of time?
Yes! Cook everything except the mango and lime. Add those just before serving for the freshest flavor.
A Final Note (and More Recipes to Try!)
The Spicy Mango Chili Shrimp Orzo Bowl is colorful, quick, and full of flavor. It’s ideal for warm days, busy nights, or anytime you’re craving something a little sweet, a little spicy, and definitely satisfying. It’s easy to adapt and comes together with everyday ingredients—and let’s be honest, we all need more of those.
Still hungry? These other vibrant bowls are waiting to be discovered:
- Maple Balsamic Chicken with Roasted Pear Orzo
- Lemon Orzo Bowl with Feta & Roasted Veggies
- Honey Balsamic Grilled Chicken with Orzo
Join the Conversation
I’d love to see how your Spicy Mango Chili Shrimp Orzo Bowl turned out! Share your version on Pinterest and tag your post so others can be inspired. Leave a comment or rating below—your feedback means the world and helps others try it with confidence!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 440 kcal |
| Protein | 30g |
| Fat | 12g |
| Carbohydrates | 48g |
| Fiber | 4g |
| Sugar | 12g |
Spicy Mango Chili Shrimp Orzo Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Spicy Mango Chili Shrimp Orzo Bowl is a vibrant, tropical-inspired dish packed with juicy shrimp, sweet mango, and a touch of heat. It’s a fast, flavor-loaded weeknight dinner that’s ready in under 30 minutes—perfectly balanced, beautifully colorful, and anything but boring! This one-bowl wonder brings bold, fresh flavors to your table with minimal effort and maximum impact.
Ingredients
-
1 lb large shrimp, peeled and deveined
-
1 ripe mango, diced
-
1 cup dry orzo pasta
-
2 cups chicken or vegetable broth
-
1 tbsp olive oil
-
1–2 tsp chili paste or sriracha (adjust to taste)
-
1 tbsp soy sauce (or tamari)
-
2 cloves garlic, minced
-
1 small red bell pepper, diced
-
2 green onions, sliced
-
Juice of 1 lime
-
Salt and pepper, to taste
-
Fresh cilantro, for garnish
Instructions
Cook the orzo: Bring broth to a boil in a medium saucepan. Add orzo and cook until al dente, about 8–10 minutes. Drain if necessary and set aside.
Sauté aromatics: In a large skillet, heat olive oil over medium-high heat. Add garlic and bell pepper, and sauté for 2–3 minutes until softened.
Cook the shrimp: Add shrimp, chili paste, soy sauce, salt, and pepper. Cook for 3–4 minutes or until the shrimp turn pink and opaque.
Combine and finish: Stir in cooked orzo, diced mango, lime juice, and green onions. Toss everything together gently until heated through.
Serve: Plate warm, garnish with fresh cilantro, and add extra lime wedges if desired.
Notes
For a vegetarian version, substitute shrimp with chickpeas or tofu.
Adjust the chili paste to your preferred spice level—start small, taste, then add more.
You can use precooked shrimp to cut down on cook time—just warm them in the skillet after the aromatics.
Best served fresh, but leftovers can be stored for up to 3 days in the fridge.
This recipe pairs well with avocado slices, cucumber salad, or roasted corn.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Dish
- Method: Stovetop
- Cuisine: Fusion, Tropical
Nutrition
- Serving Size: 1 bowl (approx. 1¼ cups)
- Calories: 440 kcal
- Sugar: 12g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 190mg