Spicy Shrimp Bowl

Get ready, this Spicy Shrimp Bowl is going to be you new weeknight addiction! Super easy and nutritious, it has a variety of flavors and textures that are just spot on.

Plump, juicy shrimp, chewy quinoa, creamy avocado and cool Mango Salad all combine for bowl meal that can’t be beat.

If you only add one new meal to your summertime rotation, this is it!

We love our bowl meals. They’re hearty, well balanced, and perfect for meal prep.

Some top picks are Korean Chicken Bowl, Tuna Tataki Bowl, and Greek Steak Salad Bowl. Now this Spicy Shrimp Bowl is our latest favorite.

Why We LOVE this Spicy Shrimp Bowl

1. Versatility: Whether you’re cooking dinner or meal prepping lunches, a spicy shrimp bowl is a sure hit.
2. Nutrient-Rich: It’s a balanced meal with protein from the shrimp, fiber from the quinoa, healthy fats from the avocado, and vitamins and minerals from the mango salad.
3. Exciting Flavors: The combination of sweet mango, creamy avocado, spicy shrimp, and earthy quinoa hits every taste bud. The spicy Asian sauce ties all these elements together perfectly.
4. Quick and Easy to Prepare: The individual components of the spicy shrimp bowl are quick to cook and assemble. It’s a great option for when you don’t have much time, but still want a flavorful and healthy meal.
5. Customizability: You can easily switch out any ingredient based on preference or dietary needs. We’ll give you some suggestions later in the post.

Ingredients

• Spicy shrimp – Shrimp, garlic, ginger, Chili Oil, soy sauce, honey, rice vinegar.
• Mango salad – Mangoes, cucumber, red bell pepper, chili oil, soy sauce, honey, lime, cilantro, mint, peanuts.
• Quinoa
• Avocado

Spicy Shrimp Bowl Recipe

There are four main components to this recipe. This is our preferred order of preparation:

1. Cook the quinoa: Follow the directions on the package.

2. Make the mango salad: Cut the mango, veggies and herbs. Toss together with dressing ingredients.

3. Cook the shrimp: Heat oil in a skillet over medium high heat. Sauté the shrimp for a couple of minutes, then add the ginger and garlic and cook for one minute. Add in the sauce, then cook till shrimp are cooked through, about 3-4 minutes.

4. Assemble bowl: Fill the bottom of the bowl with quinoa, top with shrimp, mango salad, and freshly cut avocado.

Variations

You can easily make this bowl your own with a few substitutions. Here are some ideas:

• Swap the grains: The quinoa can easily be replaced with rice, brown rice or couscous.
• Change the protein: You can use the same sauce for chicken, ground meats, or even make it vegetarian by using tofu.
• Salad variations: For different tropical flavors, change out the mango for pineapple or papaya.
• Sauce substitutions: Keep it spicy but change up the flavor profile by swapping the chili oil for sriracha, gochujang or sambal oelek.

Leftovers and Storage

As there are several different components, storage times will vary. If stored separately, quinoa can refrigerated 6-7 days, the shrimp and mango salad for 2-3 days. We recommend cutting the avocado fresh, as the quality will degrade over time.

For meal prepping, you can store the quinoa and shrimp together in airtight single-serving containers, then heat them up in the microwave. Add in the cold components after heating.

Give our Spicy Shrimp Bowl a try tonight. The combination of vibrant flavors is just too good.

Make sure to save or pin this recipe so you always know where to find it. And don’t forget to subscribe to GypsyPlate, we’re always cooking up new recipes for you!

Spicy Shrimp Bowl, on our Gypsy Plate… enjoy!

Try these other great bowl meals!
Teriyaki Chicken Bowl
Chicken Burrito Bowl
Superfood Bowl
Salmon Rice Bowl
Sesame Chicken Bowls
Vietnamese Bun Cha
Chicken Buddha Bowl
Katsudon

Spicy Shrimp Bowl

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This Spicy Shrimp Bowl is a hearty and nutritious complete meal full of vibrant flavors and great textures.

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Ingredients

Spicy Shrimp

• 1.5 Tbsp cooking oil
• 1 pound shrimp
• 4 garlic cloves, finely chopped
• 1 Tbsp fresh ginger, finely chopped
• 2 Tbsp chili oil
• 2 Tbsp soy sauce
• 1 Tbsp honey
• 2 tsp rice vinegar

Mango Salad

• 2 mangoes, peeled and sliced into strips
• ½ English cucumber, julienned
• ½ red bell pepper, sliced thin
• 1 Tbsp chili oil
• 1 Tbsp soy sauce
• 1 Tbsp honey
• ½ lime, juiced
• ¼ cup cilantro, chopped
• 10-15 mint leaves, chopped (optional)
• ¼ cup toasted peanuts, roughly crushed
• pinch of salt

Bowl

• 1 cup quinoa
• 1 avocado, diced

Instructions

1. Cook quinoa according to directions on package.
2. Toss together mango salad ingredients.
3. Heat oil in a skillet over medium high heat. Sauté the shrimp for a couple of minutes, then add the ginger and garlic and cook for one minute. Add in the sauce, then cook till shrimp are cooked through, about 3-4 minutes.
4. Fill the bottom of bowls with quinoa, top with shrimp, mango salad, and freshly cut avocado.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 574Total Fat 24gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 19gCholesterol 239mgSodium 1827mgCarbohydrates 59gFiber 12gSugar 34gProtein 35g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.