Mediterranean Spicy Mango Chili Shrimp Orzo Bowl
This Mediterranean-inspired Spicy Mango Chili Shrimp Orzo Bowl is a vibrant mix of sweet, spicy, and savory flavors. Juicy shrimp are tossed in a smoky chili-lime sauce, paired with ripe mango for freshness, and served over tender orzo pasta with colorful vegetables. It’s a dish that feels both light and satisfying, perfect for a weeknight dinner or a refreshing summer meal.
Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
Base:
1 ½ cups orzo pasta
3 cups chicken or vegetable broth (or water)
Shrimp & Seasoning:
1 lb shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp chili paste or sriracha (adjust to spice level)
1 tbsp soy sauce
1 tbsp lime juice
½ tsp smoked paprika
½ tsp chili flakes (optional, to taste)
Salt & black pepper, to taste
Vegetables & Garnish:
1 red bell pepper, diced
½ red onion, finely chopped
1 ripe mango, diced
2 green onions, sliced
Fresh cilantro, chopped, for garnish
Instructions
Cook the orzo:
In a medium saucepan, bring broth (or water) to a boil. Add orzo and cook until al dente, about 8–10 minutes. Drain any excess liquid, toss with a drizzle of olive oil, and set aside.
Season the shrimp:
In a bowl, toss shrimp with garlic, chili paste, soy sauce, lime juice, smoked paprika, chili flakes, salt, and pepper. Let marinate for 5–10 minutes while prepping vegetables.
Cook the shrimp:
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side, until pink and opaque. Remove and set aside.
Sauté vegetables:
In the same skillet, add another drizzle of olive oil. Sauté red onion and bell pepper for 3–4 minutes until slightly softened.
Assemble the bowl:
In serving bowls, layer orzo as the base. Top with sautéed vegetables, shrimp, and diced mango. Garnish with green onions and cilantro.
Serve:
Finish with an extra squeeze of lime juice or a drizzle of chili sauce if desired. Serve warm.
Tips
Don’t overcook the shrimp: They only need 2–3 minutes per side. Overcooking makes them rubbery.
Balance the spice: Taste the chili paste or sriracha before adding—start with less and adjust to your heat preference.
Cut the mango last: Ripe mango can get mushy if it sits too long. Dice it just before adding to the bowls.
Keep the orzo fluffy: After draining, toss it with a little olive oil to prevent sticking.
Use fresh lime: Freshly squeezed lime juice brightens the dish much more than bottled.
Variations
Extra veggies: Add zucchini, cherry tomatoes, or spinach for more Mediterranean flair.
Protein swap: Try grilled chicken, salmon, or even tofu instead of shrimp.
Different base: Swap orzo for couscous, farro, or quinoa for a grain variation.
Milder option: Skip chili flakes and reduce chili paste for a sweeter, less spicy version.
Creamy twist: Stir in a spoonful of Greek yogurt or drizzle with tahini sauce before serving.
Tropical variation: Add pineapple or papaya alongside mango for a fruitier bowl.
Q&A
Q: Can I use frozen shrimp?
A: Yes. Just thaw completely and pat dry before marinating so they sear nicely without excess water.
Q: How spicy is this dish?
A: That depends on how much chili paste or sriracha you use. Start with less and add more if you like extra heat.
Q: Can I make this ahead?
A: You can prep the orzo, chop the vegetables, and dice the mango ahead. Cook the shrimp right before serving for the best texture.
Q: What can I serve this with?
A: A light side salad, grilled vegetables, or warm pita bread complement this dish well.
Nutrition
(per serving, based on 4 servings)
Calories: ~430
Protein: 28g
Fat: 12g
Saturated Fat: 2g
Carbohydrates: 52g
Fiber: 4g
Sugars: 11g
Sodium: 620mg
(Values may vary depending on the amount of chili paste, mango, and broth used.)
Conclusion
Mediterranean Spicy Mango Chili Shrimp Orzo Bowl is a colorful and flavor-packed meal that brings together sweet mango, spicy chili shrimp, and tender orzo. It’s quick to prepare, balanced with protein and fresh veggies, and versatile enough to adjust to your taste. Perfect for summer dinners or when you want something bold, light, and satisfying.