Shrimp Bowl with Mango Avocado Salsa in White Bowl

I am just so obsessed with meals in a bowl. Who’s with me? Bowls can be packed with so much flavor. With the weather heating up here in Dallas, I was craving more of a summer bowl packed with flavored seared shrimp, coconut rice, and hit it at the end with the fresh fruity flavors of the mango and avocado.

This will be a bowl you’ll want to have throughout the warm Spring and Summer months. So refreshing and satisfying. Plus this make a perfect meatless Monday meal 🙂

If you head over to my Instagram, I saved the step-by-step process on how to make this under my “shrimp bowl” highlights.

Shrimp Bowl with Mango Avocado Salsa in White Bowl

Shrimp Bowl with Mango Avocado Salsa

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Course: Main Course
Ingredients Method

Ingredients
  

  • Shrimp
  • 1 lb peeled and deveined shrimp tail off if you prefer
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1/2 tsp ghee
  • 1 tsp avocado oil
  • Optional Toppings:
  • Handful of spinach
  • 1 Lime
  • Sliced red cabbage
  • Mango Avocado Salsa
  • 1 mango cubed
  • 1 avocado cubed
  • 6 cherry tomatoes halved
  • 1 tbsp chopped cilantro
  • 1 lime juiced
  • dash of salt and pepper
  • 1 tsp of avocado oil
  • Coconut Rice with Cauliflower
  • 3/4 cup sprouted white rice rinsed and drained
  • 1 can coconut milk
  • 1/4 cup filtered water
  • 1/4 cup frozen cauliflower rice

Method
 

  1. For the Mango Avocado Salsa
  2. In a medium bowl, add all ingredients and mix being careful not to break the avocado.
  3. For the Coconut Cauliflower Rice
  4. In a saucepan, add everything EXCEPT the cauliflower rice.
  5. Cover with lid and cook until rice is done (about 12 min). Keep an eye on it making sure the liquid doesn’t evaporate. If it does, just add a bit of water until rice is done cooking.
  6. Once rice is done, add the frozen riced cauliflower and mix until heated through (about 5 min).
  7. Shrimp
  8. Season shrimp with all the spices.
  9. Heat up cast iron skillet on medium heat and add the ghee and avocado oil
  10. Once ghee has melted, add the shrimp and sear for about 3 min per side.
  11. You’ll know it’s done when shrimp is pink and curled up.
  12. Assemble the Bowl
  13. In a bowl, add the spinach and drizzle a little lime juice and avocado oil and mix.
  14. Top with Mango Avocado Salsa, Shrimp, Cabbage, Rice, and Cilantro
  15. Enjoy