It’s still kind of chilly here in Colorado, so I made these springy shrimp bowls this week for a quick, colorful, healthy dinner.
I make a base of brown rice, pile on all the yummy veggies and top it with a tasty mango salsa. For an even faster salsa, you can use a salsa mix. I love Wildtree’s Fiesta Salsa Mix.
1 teaspoon garlic powder
1 teaspoon chili powder
1 Tablespoon lime juice
1/2 Tablespoon olive oil
12 ounces shrimp (peeled and deveined)
1 avocado (sliced)
4 cups spinach
1 cup shredded red cabbage
2 cups cooked brown rice
2-3 Green Onions (chopped)
- 1 large ripe mango (diced)
- 1/4 red onion (diced)
- 1 Teaspoon cilantro
- 1 Tablespoon jalapeno or red pepper
- 1 Tablespoon lime juice
- pinch of salt
Mix ingredients for mango salsa in a small bowl and set aside. The longer it sits the stronger the flavor will be. Chop cabbage & avocado and put in the fridge until you’re ready to eat.
Cook brown rice and set aside until you’re ready to assemble the bowls. Mix the garlic powder, chili powder, lime juice and olive oil together and add shrimp. Marinate for 30 minutes, then cook shrimp until they are pink and opaque.
Assemble bowls with a base of brown rice & shrimp. Pile on the spinach, avocado, green onion and cabbage, topping with mango salsa. Enjoy!