Description
Indulge in the vibrant flavors of the Shrimp Avocado Mango Rice Bowl Recipe, a delightful dish that captures the essence of tropical cuisine. This bowl combines succulent shrimp with sweet mango and creamy avocado, all nestled over a bed of fluffy rice and topped with fresh veggies. It’s not just a feast for the taste buds; it’s also a nourishing meal packed with protein and healthy fats. Perfect for busy weeknights or meal prep, this recipe is quick to prepare and can be customized to suit your preferences. Whether served warm or cold, it’s a refreshing option that will brighten up any lunch or dinner.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups cooked jasmine or white rice
- 1 large ripe mango, diced
- 1 large avocado, diced
- ½ cup red onion, thinly sliced
- 1 small cucumber, diced
- ½ cup cooked edamame
- Dressing: olive oil, lime juice, minced garlic, honey (or maple syrup), Dijon mustard
Instructions
- Cook shrimp in olive oil over medium heat until pink and opaque (3-4 minutes). Remove from heat.
- Use pre-cooked rice as your base. Fluff with a fork.
- In a mixing bowl, combine cooked rice with mango, avocado, red onion, cucumber, and edamame.
- Whisk together dressing ingredients in another bowl until combined.
- Assemble by dividing the rice mixture into bowls and topping with shrimp. Drizzle dressing over each bowl.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 420
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 150mg
Keywords: Use fresh ingredients for maximum flavor. Customize toppings by adding bell peppers or swapping rice for quinoa. Store leftovers in an airtight container for up to 2-3 days.