Shrimp and Rice Bowls with Mango Salsa

If you’re looking for a meal that’s just as nourishing as it is exciting, these Shrimp and Rice Bowls with Mango Salsa are the way to go! Packed with 40 grams of protein per serving, it’s the kind of dinner that keeps you full and energized without sacrificing flavor. Smoky, spice-rubbed shrimp sit on a bed of edamame rice, topped with a fresh mango avocado salsa that’s sweet, tangy & refreshing. It’s simple, balanced, ready in 30 minutes, and sure to become a new favorite!

Servings bowls

Prep Time 5

Cook Time 20

Total Time 25

Equipment

cutting board
knife
medium pot with lid
2 large bowls
spoon
large pan
spatula

Ingredients

For the Edamame Rice:

¾ cup dry white rice
1 ½ cups water
1 cup shelled edamame (frozen, then thawed)
2 tsp rice vinegar (optional)
kosher salt to taste

For the Shrimp:

2 tbsp avocado oil or olive oil
2 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp kosher salt
½ tsp cumin
¼ tsp black pepper
2 lbs large raw shrimp peeled, de-veined & tail off

For the Mango Salsa:

1 ripe mango pitted, peeled & cubed
1 avocado pitted, peeled & cubed
1 small red bell pepper diced
1 small jalapeño de-seeded & finely diced (optional)
3 tbsp chopped cilantro
juice from 1 lime
kosher salt to taste

Instructions

First, add water to a medium pot and bring it to a boil. Add rice, cover, reduce to a simmer and cook according to package instructions.
¾ cup dry white rice, 1 ½ cups water
Meanwhile, add all of the shrimp ingredients to a large bowl and stir to evenly coat. Set aside to marinate while you prepare the mango salsa.
2 tbsp avocado oil, 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp cumin, ¼ tsp black pepper, 2 lbs large raw shrimp
To another large bowl, add all of the mango salsa ingredients. Then stir with a spatula until combined. Taste and adjust the amount of kosher salt.
1 ripe mango, 1 avocado, 1 small red bell pepper, 1 small jalapeño, 3 tbsp chopped cilantro, juice from 1 lime, kosher salt
Bring a large pan to medium-high heat. If using a stainless steel pan, add a bit of oil to coat the bottom of the pan. If using a non-stick pan, you may not need it. Then, add half of the marinated shrimp and spread out evenly so there's no overlap. Allow the shrimp to cook, undisturbed, for 2 minutes. Then, flip and continue cooking for 2 more minutes or until opaque and done through. Remove from the pan and repeat with the remaining shrimp, adding more oil to the pan as needed.
Once the rice is done cooking, add in your thawed edamame, rice vinegar and kosher salt to taste. Stir to combine.
1 cup shelled edamame, 2 tsp rice vinegar, kosher salt
Assemble your bowls with the edamame rice, shrimp, mango salsa & a drizzle of honey on top. Enjoy!

Video

Calories: 502kcal

Course: Dinner, Main Course

Diet: Gluten Free, Dairy Free

Keyword: Avocado, Bell Pepper, Bowls, Cilantro, Dairy Free, Edamame, Gluten Free, High Protein, Mango, Rice, Salsa, Shrimp

Nutrition