Now that the sun is setting after 8 pm, spending a long summer evening in the kitchen is, respectfully, not it. Enter: Plays Well With Butter’s Shrimp Rice Bowls With Mango Salsa.
In this weeknight-friendly recipe, shrimp gets chopped into bite-size pieces and sautéed for just a couple minutes — so it cooks evenly, stays juicy, and soaks up the garlicky, peppery goodness. Add fluffy cilantro-lime rice, your favorite greens, sweet-spicy mango salsa, and diced avocado, and creator Jess Larson promises “maximum deliciousness without a million steps.” Just try not to eat all that mango salsa before it hits the table.
The 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 submerging in cool water for about 30 minutes. And to pick a perfectly ripe mango, look for one that smells sweet and gives slightly when squeezed.
Other Takes: If you also (correctly) believe mango > all other fruits, try…
Corn Salad With Mango and Halloumi. Loaded with sweet corn, crunchy cucumbers, and salty fried halloumi, one fan said it “might be my all-time favorite recipe from NYT.” Honestly, same.
Mango Crumb Bars. A tropical take on the quintessential summer dessert that looks fancy — but is so easy, it can even be made at 7 pm on a Monday (speaking from experience).
Mango Mojito Mocktails. With just four ingredients and no fancy bartending equipment or skills required, this is the only drink you’ll want to sip all summer. Oh, and to make it a cocktail? Just add rum.
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