Bright, fresh, and bursting with flavor, this Shrimp Protein Bowl with Mango Salsa is a vibrant meal that’s as nutritious as it is delicious. Juicy shrimp pairs perfectly with sweet mango salsa, creating a harmony of textures and tastes in every bite. Ready in just 25 minutes, it’s a quick yet satisfying dish that’s packed with 28g of protein and a rainbow of nutrients to fuel your day.
The creamy avocado, zesty lime, and crisp veggies add layers of freshness, while the bold spices in the shrimp bring a subtle kick. With 10g of fiber and a boost of vitamins, this bowl is a feast for your senses and your health. Perfect for busy weeknights or a light, energizing lunch!
Fresh and Flavorful Ingredients
- For the Shrimp Protein Bowl:
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon chili powder (adjust for spice preference)
- ▢ 1 Tablespoon lime juice (freshly squeezed for best flavor)
- ▢ ½ Tablespoon olive oil (or avocado oil for a milder taste)
- ▢ 12 ounces shrimp, peeled and deveined (thawed if frozen)
- ▢ 1 avocado, sliced (add a squeeze of lime to prevent browning)
- ▢ 4 cups baby spinach leaves (or substitute with mixed greens)
- ▢ 1 cup shredded carrots (pre-shredded for convenience)
- ▢ 1 cup shredded red cabbage (adds a nice crunch)
- ▢ 2 cups brown rice, cooked (quinoa or cauliflower rice as alternatives)
- ▢ ½ cup salad dressing, of choice (optional, for added flavor)
- For the Mango Salsa:
- ▢ 1 large mango, diced (ripe but firm for best texture)
- ▢ ¼ red onion, diced (soak in cold water for 5 minutes to reduce sharpness)
- ▢ ½ red bell pepper, diced
- ▢ 1 Tablespoon fresh cilantro, chopped (omit if you dislike cilantro)
- ▢ ⅓ jalapeno, finely diced (remove seeds for less heat)
- ▢ 1 Tablespoon lime juice
- ▢ pinch of salt (to taste)
Step-by-Step Instructions
- Prepare the Mango Salsa: In a medium bowl, combine diced mango, red onion, red bell pepper, cilantro, jalapeno, lime juice, and a pinch of salt. Mix well and set aside to let the flavors meld.
- Marinate the Shrimp: In a separate bowl, whisk together garlic powder, chili powder, lime juice, and olive oil. Add the shrimp and gently toss until evenly coated.
- Cook the Shrimp: Heat a skillet over medium heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until they turn slightly pink and opaque. Remove from heat and set aside.
- Assemble the Bowls: Divide the cooked brown rice evenly among 4 bowls. Top each bowl with ¼ of the mango salsa, cooked shrimp, avocado slices, baby spinach, shredded carrots, and shredded red cabbage.
- Add Finishing Touches: Drizzle with your favorite salad dressing (optional) and serve immediately. Enjoy your vibrant and nutritious Shrimp Protein Bowl with Mango Salsa!
Customize Your Bowl with Sauces and Toppings
While the mango salsa adds a fresh, tangy kick, you can elevate your shrimp protein bowl with additional sauces and toppings. Try drizzling with cilantro-lime dressing, spicy sriracha mayo, or a creamy avocado sauce. For extra crunch, sprinkle with toasted sesame seeds, crushed peanuts, or crispy fried onions. These additions make each bite more exciting!
Perfect Pairings for Serving
This shrimp protein bowl is a complete meal on its own, but you can pair it with light sides for a fuller spread. Serve with warm tortilla chips for scooping up the mango salsa or a side of grilled corn on the cob for a summery touch. If you’re hosting, a refreshing citrus-infused iced tea or sparkling water with lime complements the flavors beautifully.
Quick Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the shrimp, rice, and salsa separate to maintain freshness. To reheat, warm the shrimp and rice in the microwave or on the stovetop, but enjoy the mango salsa and avocado cold for the best texture. If the salsa seems dry after storage, add a splash of lime juice to revive its zesty flavor.
Swap It Up: Recipe Variations
This recipe is super versatile! Swap the shrimp for grilled chicken, tofu, or black beans for a plant-based option. Replace brown rice with quinoa, cauliflower rice, or even couscous for a different base. Don’t have mango? Use pineapple or peaches in the salsa for a sweet twist. The possibilities are endless!
Time-Saving Hacks for Busy Cooks
To save time, prep the mango salsa and cook the rice a day ahead. Use pre-cooked shrimp or frozen shrimp (thawed) to cut down on cooking time. If you’re in a rush, swap fresh veggies for pre-shredded carrots and bagged spinach. These shortcuts make this recipe even easier for weeknight dinners!
Shrimp Protein Bowl with Mango Salsa
Ingredients
Shrimp Protein Bowl
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 Tablespoon lime juice
- 1/2 Tablespoon olive oil
- 12 ounces shrimp, peeled and deveined
- 1 avocado, sliced
- 4 cups baby spinach leaves
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 2 cups brown rice, cooked
- 1/2 cup salad dressing, of choice optional topping
Mango Salsa
- 1 large mango, diced
- 1/4 red onion, diced
- 1/2 red bell pepper, diced
- 1 Tablespoon fresh cilantro, chopped
- 1/3 jalapeno, finely diced
- 1 Tablespoon lime juice
- pinch of salt
Instructions
- In a medium bowl, mix together all ingredients for mango salsa. Set aside.
- In a second bowl, whisk together garlic powder, chili powder, lime juice, and olive oil. Gently toss with shrimp until all the shrimp have been coated.
- Over medium heat, cook shrimp until slightly pink and opaque. Set aside.
- Make the mango salsa by combining diced mango, red onion, red bell pepper, cilantro, jalapeno, lime juice and pinch of salt in a bowl.
- Assemble bowls by placing 1/4 of the mango salsa, shrimp, avocado, spinach, carrots, cabbage, and rice in each bowl. Top with salad dressing (optional) and serve.