Shrimp Mango Edamame Bowl (Printable)

Quick and vibrant shrimp bowl with mango, edamame, and fresh vegetables for a light, satisfying dish.

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

→ Toppings & Garnish

16 - 1 teaspoon toasted sesame seeds
17 - 1 tablespoon chopped fresh cilantro, optional
18 - Lime wedges for serving

# How-To:

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. Transfer to a plate.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, sriracha, ginger, and garlic until fully combined.
03 - Divide the rice evenly between two bowls. Artfully arrange the shrimp, mango, edamame, cucumber, carrot, and avocado on top of the rice.
04 - Drizzle the poke sauce evenly over each bowl.
05 - Garnish with scallions, sesame seeds, cilantro, and a squeeze of fresh lime juice. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than delivery, and tastes fresher than anything showing up in a bag.
  • The mango-ginger sauce hits that sweet-savory balance that makes you want to scrape the bowl clean.
  • You get protein, healthy fats, and vegetables in one beautiful bowl without any pretension.
02 -
  • Cook the shrimp just until they turn pink; overcooked shrimp become rubbery and bitter, which ruins the whole bowl.
  • Don't assemble the bowls until you're ready to eat, because the rice will continue absorbing sauce and everything softens over time.
03 -
  • If your shrimp are large, cut them in half before cooking so they cook more evenly and fit better on your spoon.
  • Make a double batch of sauce and keep it in the fridge for three days; it's liquid gold over roasted vegetables or grilled fish.
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