Shrimp Mango Edamame Bowl (Print version)

Flavorful shrimp bowl with mango, edamame, and rice for a quick and fresh meal option.

# What you’ll need:

→ Seafood

01 - 7 oz raw shrimp, peeled and deveined

→ Grains

02 - 2/3 cup cooked brown rice or cauliflower rice

→ Fruits & Vegetables

03 - 1 ripe mango, diced
04 - 3.5 oz shelled edamame, thawed if frozen
05 - 1 small cucumber, thinly sliced
06 - 1 small carrot, julienned
07 - 1 avocado, sliced
08 - 2 scallions, thinly sliced

→ Poke Sauce

09 - 2 tbsp low-sodium soy sauce or tamari
10 - 1 tbsp rice vinegar
11 - 1 tsp toasted sesame oil
12 - 1 tsp honey or agave syrup
13 - 1 tsp sriracha, optional
14 - 1 tsp grated fresh ginger
15 - 1 small garlic clove, minced

→ Toppings & Garnish

16 - 1 tsp toasted sesame seeds
17 - 1 tbsp fresh cilantro, chopped
18 - Lime wedges for serving

# Steps:

01 - Heat a non-stick skillet over medium-high heat and lightly spray with cooking oil. Add shrimp and cook for 2 to 3 minutes per side until opaque and pink. Remove from heat and set aside.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, sriracha, ginger, and garlic until combined.
03 - Divide cooked rice between two bowls. Arrange shrimp, mango, edamame, cucumber, carrot, and avocado artfully on top of each bowl.
04 - Drizzle poke sauce evenly over each assembled bowl.
05 - Top each bowl with scallions, sesame seeds, cilantro, and a squeeze of fresh lime juice. Serve immediately.

# Cooking tips:

01 -
  • It's genuinely fast, no shortcuts that taste like shortcuts.
  • Every element stays fresh and crisp, which makes you feel lighter after eating it.
  • The sauce is tangy enough to make you come back for another bite without thinking about it.
02 -
  • Don't overcook the shrimp; even thirty seconds too long and they become rubbery and mean, which ruins the whole experience.
  • Make the sauce and assemble the bowls just before eating; letting them sit causes the rice to absorb sauce and the vegetables to wilt into mush.
03 -
  • Buy shrimp that smell like the ocean, not like ammonia; quality makes a tangible difference in this simple dish.
  • Toast your sesame seeds in a dry pan for thirty seconds before using them; the warmth releases their full nuttiness and changes the final flavor.
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