Last Updated on November 8, 2024 by Arif Chowdhury
Look, I get it. You’re probably thinking, “Another healthy bowl recipe? Yawn.”
But hold up – this isn’t your typical sad desk lunch. I stumbled upon this combination during one of those “what’s-left-in-my-fridge” moments, and holy guacamole (literally), it’s a game-changer!
Fun fact: Did you know that shrimp is one of the lowest-calorie protein sources out there? With just 84 calories per 3-ounce serving, it’s basically a dieter’s best friend. But enough about numbers – let’s talk about how this bowl will make your taste buds do the cha-cha.
Why This Bowl Will Rock Your World
Before we dive into the nitty-gritty, let me tell you why this recipe deserves a spot in your weekly rotation:
- It’s ridiculously fresh and vibrant (hello, mango!)
- Prep time is shorter than your average TikTok scrolling session
- The protein-fiber combo keeps you full for hours (according to a 2023 study, meals combining lean protein with fiber can reduce snacking by up to 40%)
- It’s totally customizable – more on that later!
Ingredients That’ll Make Magic Happen
For 4 servings (because meal prep is life):
For the Bowl Base:
- 2 cups brown rice, uncooked
- 2 cans black beans, rinsed and drained
- 1 lb large shrimp, peeled and deveined
- 2 ripe mangos, diced
- 2 cups cherry tomatoes, halved
- 1 red onion, finely diced
- 2 avocados, sliced
- Fresh cilantro (unless you’re one of those people who think it tastes like soap)
For the Marinade:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lime, juiced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
For the Quick Mango Salsa:
- 1 mango, diced
- ½ red onion, finely chopped
- 1 jalapeño, seeded and minced
- Handful of cilantro, chopped
- Lime juice to taste
- Pinch of salt
Let’s Get Cooking!
- First things first – get that rice going. Pro tip: Cook it in vegetable or chicken broth instead of water. Trust me on this one.
- While the rice is doing its thing, toss your shrimp in that marinade mix. Let it hang out for about 15 minutes. Any longer and the lime juice will start cooking the shrimp (science is weird, right?).
- Heat up a large skillet over medium-high heat. When it’s hot enough that water droplets dance on the surface, throw those shrimp in. They’ll need about 2-3 minutes per side until they’re pink and slightly curled. Don’t overcook them – nobody likes rubber shrimp!
- Warm up those black beans with a pinch of cumin and garlic powder. A little seasoning goes a long way, people.
- Now for the fun part – assembly time! Layer your bowls with:
- A base of brown rice (about ½ cup per bowl)
- A generous scoop of black beans
- Those perfectly cooked shrimp
- Diced mango
- Cherry tomatoes
- Red onion
- Avocado slices
- A dollop of that fresh mango salsa
- A shower of cilantro
Make It Your Own
Here’s where you can get creative. Some winning combinations I’ve tried:
- Swap rice for cauliflower rice (cuts calories by 70%!)
- Add roasted corn for a sweet crunch
- Throw in some pickled red onions
- Drizzle with chipotle cream sauce
- Add a handful of crushed tortilla chips (I won’t tell)
Storage Tips & Meal Prep Magic
These bowls actually hold up pretty well in the fridge! Just keep the avocado and mango salsa separate until you’re ready to eat.
Everything else can be stored together for up to 3 days. Did you know that properly stored cooked shrimp maintains its quality for up to 4 days in the refrigerator? Science says so!
The Bottom Line
Listen, I’m not going to promise this bowl will change your life. But what I will say is that it’s pretty darn close to the perfect meal – it’s fresh, filling, and doesn’t leave you feeling like you need a nap afterward.
Plus, at around 400 calories per serving, it’s basically a win-win situation for your taste buds and your waistline.
Now go forth and create your own tropical bowl of happiness. And if anyone questions your mango-shrimp combo, just tell them you’re being culinarily adventurous. That’s totally a thing.