Description
Transport your taste buds to a tropical paradise with this Shrimp and Mango Rice Bowl. Bursting with fresh flavors, this dish combines succulent shrimp, sweet mango, and vibrant vegetables drizzled with a tangy honey-soy-lime sauce. Perfect for warm summer evenings or casual gatherings, it’s not only visually stunning but also incredibly easy to prepare, making it an ideal choice for busy weeknights.
Ingredients
Scale
- 1 lb fresh shrimp (peeled and deveined)
- 1 cup jasmine rice
- 1 ripe mango (diced)
- 1/2 cup red bell pepper (chopped)
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
- 1 tbsp olive oil
- 2 tbsp honey
- 2 tbsp low-sodium soy sauce
- Salt, to taste
Instructions
- Cook the jasmine rice according to package instructions; rinse until water runs clear and use two cups of water for every cup of rice.
- Heat olive oil in a skillet over medium-high heat; sauté shrimp seasoned with salt and pepper until pink (about 3 minutes).
- While the shrimp cooks, dice the mango and red bell pepper.
- In a small bowl, whisk together honey, soy sauce, and lime juice; adjust sweetness if needed.
- Assemble bowls with jasmine rice as the base, then layer shrimp, mango, red bell pepper, and cilantro on top.
- Drizzle the sauce over each bowl before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 220mg
Keywords: For extra flavor, marinate shrimp in lime juice and spices for 15 minutes before cooking. Substitute shrimp with chicken or tofu for a different protein option. Add jalapeños for heat or swap jasmine rice for quinoa for added nutrition.