Now that the sun sets after 8 p.m., spending a long summer evening in the kitchen is not respectful. Enter: Goes well with butter shrimp rice bowls with mango salsa.
In this weeknight-friendly recipe, the shrimp is cut into bite-size pieces and cooked for just a few minutes—so it’s cooked evenly, stays juicy, and packs a punch of garlic-and-pepper goodness. Add cilantro-lime rice, your favorite greens, sweet-and-spicy mango salsa, and sliced avocado, and creator Jess Larson promises “maximum flavor without a million steps.” Just try not to eat all the mango salsa before it comes to the table.
Time Commitment: About 35 minutes.
Key tips: Larson says fresh or frozen shrimp will work. If using frozen, thaw first by placing in a zip-top bag and soaking in cold water for about 30 minutes. And to pick a perfectly ripe mango, look for one that smells sweet and gives a little when squeezed.
Other requirements: If you also (correctly) believe in mango > all other fruits, try…
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Corn salad with mango and halloumi. Filled with sweet corn, crunchy pickles, and salty fried halloumi, one fan said, “This is probably my favorite recipe. NOW.” Honestly, it is.
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Mango Crumb Bars. A tropical take on a summer dessert that looks beautiful – but is so easy, it can be prepared even at 7pm on a Monday (speaking from experience).
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Mango Mojito Mocktails. With just four ingredients and no bartending equipment or fancy skills required, this is the only drink you’ll want to drink all summer long. Oh, and that one cocktail? Just add rum.
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