Shrimp Rice Bowl
This Shrimp Rice Bowl recipe comes with crispy cilantro rice, succulent shrimp, a creamy cilantro lime dressing and fresh mango salsa. These high protein bowls are bursting with fresh ingredients and rich tropical flavors.
Servings: 4 servings
Calories: 562kcal
Ingredients
Crispy Rice
- 1 cup uncooked jasmine rice
- 2 cups water
- 2 tsp. adobo sauce
- 1 Tbsp. olive or avocado oil
- 1/2 tsp. salt
Shrimp
- 1.5 lbs. shrimp, deveined and tails removed
- 1/2 tsp. chipotle pepper
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Cilantro Lime Dressing
- 2 Tbsp. olive oil
- 1/2 cup green onions, chopped
- 3/4 cup cilantro
- 2 cloves garlic, diced
- 1 lime juiced
- 1/2 cup nonfat or 2% Greek yogurt
- 1/4 cup water
Mango Salsa
- 1/2 red onion, finely chopped
- 1 large mango, cubed small
- 2 large avocados, cubed small
- 1/2 cup cilantro, chopped
- 1 lime juiced
- 1 jalapeno, finely chopped
For the Bowls
- 1 English cucumber, sliced
- 1 large avocado, cut into chunks (optional)
- hot sauce (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Make the rice. Cook your rice (using your preferred method), fluff and then let it cool completely. Once cooled, drizzle with adobo sauce, olive oil, and sprinkle with salt. Mix to ensure the rice is well coated. Spread it evenly on a baking sheet.
- Bake for 20-25 minutes, stirring halfway through for an even crispiness. Cook for less time if you’d like your rice less crispy or skip altogether if you don’t want crispy rice.
- Combine olive oil, chipotle pepper, chili powder, garlic powder, salt and pepper in a medium-sized bowl. Toss the shrimp in the marinade and let it sit until the rice is about 10 minutes from being done.Add the onion, mango, avocado, cilantro, lime juice and jalapeno to a container, stir and combine to make the salsa. Put in the fridge to set while you finish the rest.
- In a food processor or blender, combine olive oil, green onion, cilantro, garlic, lime juice, salt, Greek yogurt and water. Blend until combined. Place the sauce in a mason jar (or other container) with a lid and set in the fridge to chill while continuing.
- In a large sauté pan, place your shrimp in a single layer. Cook the shrimp over medium heat. This should take 2-3 minutes per side. It’s done when the shrimp is pink and no longer opaque.
- Place the crispy rice on the bottom of the bowl. Top with shrimp, cucumbers, mango salsa, sauce and avocado chunks. See notes for exact measurements.
Notes
- Approximates per bowl: 90g cooked rice, 152g cooked shrimp, 118g salsa, 62g sauce, ¼ cucumber and ¼ avocado.
- To lower the fat swap the avocado in the salsa with tomatoes.
- To lower the carbs, skip the rice or substitute with cauliflower rice.
- Nutritional information is an estimate and will vary with substitutions.
Nutrition
Serving: 1bowl | Calories: 562kcal | Carbohydrates: 57g | Protein: 31g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 215mg | Sodium: 995mg | Potassium: 731mg | Fiber: 7g | Sugar: 10g
