Habanero Mango Shrimp Bowl
Sometimes you want to make a healthy meal with as little mess as possible and this habanero mango rubbed shrimp bowl hits on both requirements. You can use white rice, brown rice, black beans or quinoa as the base of this bowl. Heck I used rice and black beans. The combinations are almost limitless. Well…I don’t know about limitless, because numbers hurt my head but there are a lot of different combinations.
I used our habanero mango rub for the shrimp. You can control the amount of heat with the amount of rub that you apply. I like mine hot so of course I added more. The rub hits you with a pleasant heat and then the sweetness of the mango really cools it down. You can almost add whatever vegetables you have around.
For this recipe I diced fresh tomatoes, orange bell pepper and avocado then added that to my base of rice and black beans. Topped with a little bit of ranch dressing and for me some Sriracha and you have a healthy one dish meal.
Begin by cooking your rice using any method your prefer… rice maker, instant pot or stovetop. Whatever method you use I love to use chicken broth instead of water. You get much more flavorful rice.
Season shrimp with habanero mango rub or seasoning of your choice and set aside.
Dice your vegetables and begin heating the black beans over medium low heat. Season beans with salt & pepper.
Heat olive oil over medium high heat. Once oil is heated add shrimp and cook 1-2 minutes per side. Remove from heat.
Plate rice in bowl and add warmed blacked beans. Add shrimp, tomatoes, bell pepper and avocado. Squirt ranch dressing (or Veggie Lotion) over the top and if you are like me a little bit of Sriracha.
For this shrimp bowl you can add whatever toppings you like. Make this bowl special for your family by adding more or taking some away. Customize it to your family’s likes or dislikes.