Skip to content

Fish, Busy evenings

Shrimp, rice and mango bowl

This shrimp, rice and mango bowl serves 4, takes 30 minutes, is easy to make, and costs about €4.30 per person. It combines fragrant rice, lightly seared shrimp, sweet mango and creamy avocado. The key to success is pulling the shrimp off the heat the moment they turn pink, so they stay tender.

Tonight, a colorful bowl with fragrant rice, sautéed shrimp, mango and avocado, it tastes like vacation.

Shrimp, rice and mango bowl
Total time
30 min
Difficulty
Easy
Cost per person
€4.30
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

This bowl plays on contrast, warm fragrant rice, barely seared shrimp, sweet mango, creamy avocado, and crisp cucumber. Lime juice and cilantro bring a freshness that lifts everything else. This isn't a saucy dish, each ingredient keeps its own texture and flavor right there in the bowl.

It's the kind of dinner that breaks up the routine without any real effort, great for a weeknight when you want some color on the table. Mon Chou also loves it for family meals, kids can pick out what they like from their own bowl, and the adults get a fresh dish that's quick to put together and tastes like summer.

The ingredients

4 people

Pantry

  • Jasmine riceoften in the pantry 280 g
  • Soy sauceoften in the pantry 2 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Peeled shrimp 500 g

Fruits and vegetables

  • Mango 1
  • Avocados 2
  • Cucumber 1
  • Cilantro 1 bunch
  • Lime 2
  • Garlic 1 cloves

Allergens Shellfish

The step by step recipe

  1. Rinse the rice and cook it in twice its volume of salted water, covered. 13 min

    Let it rest off the heat for five minutes before fluffing it with a fork.

  2. Peel the mango and avocado, slice them, and cut the cucumber into half moons.

    Pick a mango that gives slightly under your finger, it will be sweeter.

  3. Sauté the shrimp in the oil with the chopped garlic, half the lime juice and the soy sauce. 4 min

    Pull them off the heat as soon as they turn pink, they keep cooking in their own heat.

  4. Make the dressing with the remaining lime juice, the oil, salt and pepper.

    Add a pinch of sugar if the lime is very tart.

  5. Arrange the rice in bowls, add the shrimp, mango, avocado and cucumber, drizzle with dressing and scatter with cilantro.

    Keep each ingredient in its own section, it looks nicer and everyone can mix it their own way.

Our tips to get it right

  • Drain the cooked rice well and let it cool for a few minutes before building the bowls, it soaks up the dressing better without turning gummy.
  • Slice the mango and avocado right before serving, they brown fast and lose their color.
  • Serve the dressing on the side if you're prepping bowls ahead of time, it softens the avocado and waterlogs the rice if added too early.

The variations

  • Swap the shrimp for sliced chicken breast sautéed the same way, for an equally quick version.
  • For a vegetarian version, replace the shrimp with firm tofu cubed and seared in the same marinade.
  • For kids in a hurry, serve the rice, shrimp and mango in separate piles rather than mixed, some prefer to pick rather than combine.

What to serve it with

  • Homemade unsweetened iced tea
  • Crispy shrimp chips
  • A sesame cucumber salad

Storage

Store the components separately in sealed containers in the fridge for up to two days, rice and shrimp on one side, mango, avocado and cucumber on the other. This dish doesn't freeze well because of the avocado and cucumber. Reheat only the rice and shrimp in a pan or microwave, and add the fresh fruit and vegetables right before serving.

Questions about this dish

Can I use a different rice instead of jasmine rice?

Yes, basmati or short grain rice both work well. Jasmine rice just adds a slightly floral scent that pairs nicely with the mango.

How do I know when the shrimp are perfectly cooked?

Shrimp are ready as soon as they turn pink and slightly opaque, usually after three to four minutes. They toughen quickly if left on the heat any longer.

Can I make this bowl ahead of time?

You can cook the rice and shrimp a few hours ahead and keep them chilled. Cut the mango, avocado and cucumber at the last minute so they don't brown or go soft.

Which mango should I pick for this bowl?

Choose a ripe mango that gives slightly when you press it, it will be sweeter and easier to slice. A too firm mango tastes bland and fibrous.

How long does it take to make a shrimp, rice and mango bowl?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a shrimp, rice and mango bowl?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp, rice and mango bowl cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Always check the labels of the products you buy.

Busy evenings and family life

See all

Avocado recipes

See all