I was inspired by a delicious shrimp protein bowl I picked up from El Pollo Loco while running some errands, and as soon as I had a taste, I knew I had to make this Shrimp Protein Bowl with Mango Salsa at home! Lately I’ve been loving protein bowls because you can pack a ton of flavor, a ton of veggies, and quite a bit of protein without feeling like you’re stuck in the same ‘ol salad-for-lunch rut. You’ll be surprised that this delicious shrimp, mango salsa, and avocado goodness has TWO full servings of veggies, too.
Recipe Ingredient Notes
To make our shrimp protein bowls, you will need the following ingredients:
- Shrimp
- Garlic powder
- Chili powder
- Lime juice
- Olive oil
- Avocado
- Spinach
- Carrots
- Red cabbage
- Brown Rice
- Salad dressing (optional)
- Mango
- Red onion
- Red bell pepper
- Cilantro
- Jalapeno
- Lime juice
- Salt
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Shrimp Protein Bowls
- 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 ¼ of the mango salsa, shrimp, avocado, spinach, carrots, cabbage, and rice in each bowl. Top with salad dressing (optional) and serve.
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Shrimp Protein Bowls
Ingredients
Shrimp Protein Bowl
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 Tablespoon lime juice
- ½ 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
- ½ cup salad dressing, of choice- optional topping
Mango Salsa
- 1 large mango, diced
- ¼ red onion, diced
- ½ red bell pepper, diced
- 1 Tablespoon fresh cilantro, chopped
- ⅓ 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 ¼ of the mango salsa, shrimp, avocado, spinach, carrots, cabbage, and rice in each bowl. Top with salad dressing (optional) and serve.
Notes
Nutrition
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