This Shrimp Protein Bowl with Homemade Mango Sauce is a healthy, protein-packed dinner recipe that’s fresh, quick, and totally satisfying. It’s packed with nutritious veggies, healthy fats, juicy shrimp, and bursts of tropical flavor—perfect for a quick weeknight dinner or a make-ahead lunch you’re really looking forward to.
Inspired by a flavorful shrimp bowl I once grabbed at El Pollo Loco during a busy errand run, I couldn’t get that combo of shrimp, fresh mango salsa, and creamy avocado out of my head. So I recreated it at home—and honestly, it’s even better. Bright, refreshing, and seriously filling, this bowl has quickly become a regular in my dinner rotation.
Why You’ll Love This Shrimp Protein Bowl
- High-protein, feel-good fuel
- Quick & easy prep (ready in under 30 minutes!)
- Fresh, summery flavors from mango, lime, and herbs
- Naturally gluten-free & dairy-free
- Perfect for meal prep or weeknight dinner wins
Ingredients You’ll Need To Make Shrimp Protein Bowl
For the Shrimp Protein Bowl:
- 12 oz shrimp, peeled & deveined
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tbsp lime juice
- ½ tbsp olive oil
- 2 cups cooked brown rice
- 4 cups baby spinach leaves
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 ripe avocado, sliced
- Optional: ½ cup salad dressing (like avocado ranch or cilantro lime)
For the Fresh Mango Salsa:
- 1 large mango, diced
- ¼ red onion, finely chopped
- ½ red bell pepper, diced
- ⅓ jalapeño, minced (adjust for heat)
- 1 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- Pinch of salt
How to Make the Best Shrimp Protein Bowl
1. Make the Mango Salsa
- Fresh salsa is what gives this dish its sunny, tropical flair. In a small bowl, mix together the mango, red onion, bell pepper, cilantro, jalapeño, lime juice, and a pinch of salt. Let it chill while you prep the shrimp.
Pro tip: Want perfectly diced mango? Slice off the sides around the pit, score the flesh in a crosshatch pattern, and scoop it out with a spoon.
2. Cook the Shrimp
- In a medium bowl, whisk together garlic powder, chili powder, lime juice, and olive oil. Toss the shrimp in this marinade until fully coated.
- Heat a skillet over medium heat and cook the shrimp for 2–3 minutes per side, or until pink and opaque. Remove from heat and set aside.
3. Assemble the Bowls
- Grab four large bowls or meal prep containers. In each one, layer: A scoop of brown rice, A handful of spinach, Shredded carrots, Red cabbage, A generous spoonful of mango salsa, Cooked shrimp, Sliced avocado on top
- Drizzle with your favorite dressing (if using) and serve!
Favorite pick: Bolthouse Farms Cilantro Avocado Dressing adds flavor with only 40 extra calories.
Prep Tips & Storage Shrimp Protein Bowl
- 🥗 Prep Ahead: Cook the shrimp and rice in advance and store separately. Assemble fresh when ready to eat.
- ❄️ Storage: Keeps well in the fridge for 3–4 days (store avocado separately to prevent browning).
- 🔥 Reheat: Gently warm shrimp and rice before serving, or enjoy it cold as a refreshing bowl!
What Makes This a Great Dinner Recipe?
This Shrimp Protein Bowl is everything a great dinner recipe should be—fast, flavorful, and filled with the good stuff. The mix of warm shrimp and rice with cool, juicy mango salsa and creamy avocado hits every craving. Plus, with two full servings of vegetables per bowl, it’s a smart way to sneak in nutrients without sacrificing flavor.
More High Protein Recipes You’ll Love
- High Protein Steak Fajita Bowl
- High Protein Breakfast Bars With Cottage Cheese & Egg
- Pan-Seared Scallops: A Gourmet High-Protein Delight
Conclusion
This colorful Shrimp Protein Bowl is everything you want in a clean, energizing dinner. It’s packed with lean protein, loaded with fresh produce, and comes together quickly for those nights you don’t want to spend hours in the kitchen. Whether you’re cooking for the whole family or meal prepping for the week, this easy bowl delivers major flavor and satisfying nutrition.
Give it a try, and let me know how you make it your own!
Shrimp Protein Bowl with Homemade Mango Sauce
Ingredients
For the Shrimp Protein Bowl:
- 12 oz shrimp peeled & deveined
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tbsp lime juice
- ½ tbsp olive oil
- 2 cups cooked brown rice
- 4 cups baby spinach leaves
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 ripe avocado sliced
- Optional: ½ cup salad dressing like avocado ranch or cilantro lime
For the Fresh Mango Salsa:
- 1 large mango diced
- ¼ red onion finely chopped
- ½ red bell pepper diced
- ⅓ jalapeño minced (adjust for heat)
- 1 tbsp fresh cilantro chopped
- 1 tbsp lime juice
- Pinch of salt
Instructions
Make the Mango Salsa
- Fresh salsa is what gives this dish its sunny, tropical flair. In a small bowl, mix together the mango, red onion, bell pepper, cilantro, jalapeño, lime juice, and a pinch of salt. Let it chill while you prep the shrimp.
- Pro tip: Want perfectly diced mango? Slice off the sides around the pit, score the flesh in a crosshatch pattern, and scoop it out with a spoon.
Cook the Shrimp
- In a medium bowl, whisk together garlic powder, chili powder, lime juice, and olive oil. Toss the shrimp in this marinade until fully coated.
- Heat a skillet over medium heat and cook the shrimp for 2–3 minutes per side, or until pink and opaque. Remove from heat and set aside.
Assemble the Bowls
- Grab four large bowls or meal prep containers. In each one, layer: A scoop of brown rice, A handful of spinach, Shredded carrots, Red cabbage, A generous spoonful of mango salsa, Cooked shrimp, Sliced avocado on top
- Drizzle with your favorite dressing (if using) and serve!
- Favorite pick: Bolthouse Farms Cilantro Avocado Dressing adds flavor with only 40 extra calories.
Notes
- 🥗 Prep Ahead: Cook the shrimp and rice in advance and store separately. Assemble fresh when ready to eat.
- ❄️ Storage: Keeps well in the fridge for 3–4 days (store avocado separately to prevent browning).
- 🔥 Reheat: Gently warm shrimp and rice before serving, or enjoy it cold as a refreshing bowl!
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