Mango Shrimp Rice Bowl with Jalapeno Ranch
This shrimp rice bowl is loaded with seasoned shrimp, a bed of fluffy rice, baby spinach, crunchy veggies, creamy avocado, and sweet chunks of mango. Finished with a zippy jalapeño lime ranch dressing, every bite strikes the perfect balance of spicy, sweet, and refreshing. Great for lunch, dinner, or meal prep.
Servings: 2 servings
Calories: 446kcal
Equipment
- Blender or Food Processor
Ingredients
Shrimp
- 20 Pacific white or zipper back shrimp
- 3 ½ tsp olive oil, divided
- 1 tbsp paprika
- ½ tbsp garlic powder
- 1 tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
Rice Bowl
- 1 cup cooked white rice
- 1 cup baby spinach
- ½ cup cubed mango (1 small)
- 4 cherry tomatoes, cut in half
- ½ avocado, sliced thin
- ¼ cup cucumber, sliced
Jalapeno Ranch Dressing
- 1 cup sour cream
- 1 jalapeno pepper, sliced
- 1 tbsp lime juice
- ¼ cup chopped cilantro
- ½ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp salt
- 1-2 tbsp water
Instructions
Shrimp
- Peel the shrimp and pat them dry with paper towels.
- Place the shrimp in a medium bowl and add 2 tsp of olive oil. Mix well to coat.
- Add the spices for the shimp to the bowl and mix well to evenly coat the shrimp with the spices.
- Add the remaining 1 1/2 tsp of olive oil to a large pan over medium-high heat. Add the shrimp to the pan and cook, flipping occasionally to ensure even cooking. The shrimp are done when they are curled and no longer pink. Set aside.
Jalapeno Ranch Dressing
- Add all of the ingredients to a blender and using the pulse function, blend until smooth, scraping down the sides of the blender bowl between pulses as needed.
Assembling The Shrimp Rice Bowl
- Split rice, mango, spinach, vegetables, avocado and shrimp evenly between two medium salad bowls. Start with a bottom layer of rice, spinach, mango, vegetables and avocado and top with shrimp.
- Drizzle 2 tablespoons or the desired amount of the Jalapeno Ranch Dressing just before serving.
Notes
Storage:
Store the assembled salad without the dressing in the fridge for up to 2 days covered.
The dressing makes 1 cup. Store leftover dressing in the fridge for up to two weeks in a tightly sealed container.
Variations:
Chicken can be used in place of shrimp and if it requires cooking, cook until it reaches 165°F and is not longer pink. You can also use pre-cooked shrimp after thawing.
Nutrition
Serving: 1salad | Calories: 446kcal | Carbohydrates: 41g | Protein: 26g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 178mg | Sodium: 561mg | Potassium: 951mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4082IU | Vitamin C: 36mg | Calcium: 149mg | Iron: 3mg