Key West Shrimp Bowls with Mango Salsa

• Gluten free

• Seafood

  • 1 For each shrimp bowl
  • 1 lb Shrimp, medium-sized
  • 1/2 Shrimp, prepared

• Produce

  • 1/3 cup Cilantro
  • 1/8 tsp Garlic powder
  • 1/8 tsp Ginger
  • 1/4 Hass avocado, large
  • 1 tbsp Key lime, juice
  • 1 Mango
  • 1/3 cup Red onion
  • 1 Vine-ripened tomato

• Condiments

  • 1 1/2 tbsp Coconut aminos or soy sauce
  • 1 tbsp Honey, raw organic
  • 1/2 Mango salsa, prepared
  • 1 tbsp Sriracha sauce

• Pasta & Grains

  • 1 cup Rice, cooked

• Oils & Vinegars

  • 1/2 tbsp Olive oil

Found on kimscravings.com

Description

Ingredients

• For the shrimp:
• 1½ tablespoons coconut aminos or soy sauce
• 1 tablespoon raw organic honey
• ½ tablespoon olive oil
• ⅛ teaspoon garlic powder
• ⅛ teaspoon ginger
• 1 tablespoon Sriracha sauce (Tabasco or other variety of hot sauce would work)
• 1 lb. medium-sized uncooked shrimp, deveined with tails off*
• For the mango salsa:
• 1 mango, peeled and diced**
• 1 vine-ripened tomato, sliced and diced
• ⅓ cup diced red onion
• 1 tablespoon key lime juice
• ⅓ cup roughly chopped cilantro
• For each shrimp bowl (recipe makes 2):
• 1 cup cooked rice, quinoa or a combination of the two
• ½ of the prepared mango salsa
• ½ of the prepared shrimp
• ¼ large Hass avocado

Directions

• Combine all shrimp marinade ingredients in a small bowl, pour into a large ziplock baggie along with shrimp. Allow shrimp to sit in marinade for about 30 minutes.
• Heat about ½ tablespoon olive oil in a large skillet over medium-high heat. Add shrimp to skillet and cook for about 5 minutes and until shrimp is heated and pink, flipping and stirring frequently.
• Combine all ingredients for mango salsa and season with salt and pepper as desired.
• To create the bowl, evenly divide and serve rice/quinoa, shrimp, mango salsa and avocado.

Nutrition