Description
These Shrimp & Mango Rice Bowls are a colorful and nutritious dish featuring the sweet and savory combination of shrimp and ripe mango.
Ingredients
Scale
- 1 cup jasmine rice
- 2 cups water or low-sodium chicken broth
- 1 lb large shrimp, peeled and deveined
- 1 ripe mango, diced
- 1 red bell pepper, diced
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions
- Start by boiling 2 cups of water or chicken broth in a medium saucepan. Once boiling, add the jasmine rice along with a pinch of salt. After adding the rice, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes.
- In a mixing bowl, combine the peeled and deveined shrimp with olive oil, lime juice, garlic powder, cumin, and a touch of salt and pepper. Allow to marinate for about 10-15 minutes.
- Heat a large skillet over medium heat. Once hot, add the marinated shrimp and cook for roughly 2-3 minutes on each side until pink and opaque.
- Divide the fluffy jasmine rice into serving bowls, topped with cooked shrimp, diced mango, sautéed bell pepper, sliced avocado, and halved cherry tomatoes. Sprinkle with cilantro and drizzle with lime juice before serving.
Notes
Ensure shrimp are fresh or properly thawed if using frozen to maintain flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 700 mg
- Protein: 30 g