Shrimp Bowls with Mango Salsa
These shrimp bowls with mango salsa are a quick and easy colorful meal that are packed with 38 g of protein and 10 g of fiber!
Ingredients
For the Bowls
- 1 cup dry rice (or 2 cups pre-cooked rice)
- 1 can black beans, drained and rinsed
- 4 cups shredded cabbage or coleslaw mix
- 1/4 cup cotija cheese, crumbled
For the Cilantro Crema
- 3/4 cup full-fat plain Greek yogurt
- 1 cup cilantro
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- 1/4 tsp salt
For the Mango Salsa
- 1 mango, diced
- 1 cup cherry tomatoes, diced
- 1/4 red onion, diced
- 1/2 jalapeno, seeded and diced (optional)
- 1/2 cup cilantro, chopped
- 1/2 tbsp lime juice
For the Shrimp
- 1 tbsp avocado oil
- 1.5 lb raw shrimp (fresh or frozen)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Cook rice using preferred method. Skip this step if using pre-cooked rice.
- Prepare the cilantro crema by adding all ingredients to a food processor or high speed blender and blend for about 2-3 minutes until it turns a bright green color. Place in the fridge until ready to serve.
- Next, prepare the mango salsa by dicing and adding all ingredients to a bowl. Mix to combine.
- Once the rice is almost done cooking, you can begin on the shrimp. If using frozen shrimp, run under cold water in a strainer in the sink for 3 minutes, mixing often. Pat dry.
- Heat a large pan with avocado oil over medium-high heat.
- Place shrimp in a large bowl and add spices, salt, and pepper. Mix to evenly coat the shrimp.
- Place shrimp in the heated pan and cook for 2-3 minutes on each side until lightly browned and fully cooked through.
- Assemble bowls by adding rice, beans, cabbage, shrimp, and mango salsa. Drizzle cilantro crema and sprinkle cotija cheese on top. Enjoy!