Shrimp Mango Edamame Bowl (Printer-Friendly)

Fresh shrimp combined with mango, edamame, and crisp veggies for a light, vibrant bowl.

# 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 fresh cilantro, chopped
18 - Lime wedges for serving

# How To Make It:

01 - Heat a non-stick skillet over medium-high heat and lightly spray with cooking oil. Add shrimp and cook for 2-3 minutes per side until opaque and pink. Remove from heat and set aside.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, sriracha, ginger, and garlic until well combined.
03 - Divide the cooked rice between two bowls. Artfully arrange the shrimp, mango, edamame, cucumber, carrot, and avocado on top of the rice.
04 - Drizzle the prepared poke sauce evenly over each bowl.
05 - Top each bowl with scallions, sesame seeds, cilantro, and a squeeze of fresh lime juice. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes indulgent and special but won't derail your wellness goals—the protein keeps you satisfied for hours.
  • You'll have dinner on the table faster than your usual takeout order arrives, and without the guilt.
  • The sauce is so addictively good that you'll find yourself making extra just to drizzle on leftovers.
02 -
  • Don't marinate raw shrimp in the sauce ahead of time—the acid will essentially cook it and make it tough and rubbery, not tender.
  • The sauce should smell pungent and alive; if it tastes flat when you taste a tiny spoonful, you've held back on the ginger or garlic, so add more.
03 -
  • Taste your sauce before you assemble everything—it should make your mouth water and hit all the flavor notes at once.
  • The avocado is the last thing you add right before eating, and a squeeze of lime on the slice keeps it from browning if you're making this to-go.
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