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.
Why We LOVE this Spicy Shrimp Bowl
- Versatile Meal: Whether you’re cooking dinner or meal prepping lunches, a spicy shrimp bowl is a sure hit.
- Nutrient-Rich: Spicy shrimp bowls offer a balanced meal with protein from the shrimp, fiber from the quinoa, healthy fats from the avocado, and a wealth of vitamins and minerals from the mango salad.
- 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 in a symphony of flavors.
- Quick and Easy to Prepare: The individual components of the spicy shrimp bowl are quick to cook and assemble. It’s a practical option for those who don’t have much time, but still want a flavorful and healthy meal.
- Colorful Presentation: The vibrant colors of shrimp, mango, avocado, and quinoa make this bowl aesthetically pleasing. It’s as Instagrammable as it is delicious!
- Customizable: You can easily switch out any ingredient based on preference or dietary needs. We’ll give you some suggestions later in the post.
- 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.
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.
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!
- 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
- 2 mangoes, peeled and sliced into strips
- 1/2 English cucumber, julienned
- 1/2 red bell pepper, sliced thin
- 1 Tbsp chili oil
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 1/2 lime, juiced
- 1/4 cup cilantro, chopped
- 10-15 mint leaves, chopped (optional)
- 1/4 cup toasted peanuts, roughly crushed
- pinch of salt
- 1 cup quinoa
- 1 avocado, diced
- Cook quinoa according to directions on package.
- Toss together mango salad ingredients.
- 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.
- Fill the bottom of bowls with quinoa, top with shrimp, mango salad, and freshly cut avocado.
Nutrition InformationYield 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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