Mango Shrimp Kale Bowl
This vibrant bowl features juicy shrimp sauteed with garlic and lime, tender massaged kale, sweet mango chunks, crunchy veggies, and a tangy chili-lime vinaigrette. It’s a clean, energizing meal that tastes like sunshine in a bowl!
Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2–3
Ingredients
For the Bowl:
½ lb (225g) shrimp, peeled and deveined
1 tablespoon olive oil
1 clove garlic, minced
Juice of ½ lime
Salt and pepper, to taste
For the Base:
3 cups kale, stems removed and chopped
1 teaspoon olive oil
Pinch of sea salt
Bowl Toppings:
1 ripe mango, peeled and diced
½ cup cucumber, diced
½ cup red bell pepper, thinly sliced
¼ cup red cabbage, shredded (optional for crunch and color)
2 tablespoons fresh cilantro, chopped
1 tablespoon toasted sesame seeds or pumpkin seeds
For the Chili-Lime Vinaigrette:
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon honey or maple syrup
½ teaspoon chili flakes
½ teaspoon grated ginger
Salt and pepper, to taste
Instructions
1. Massage the Kale:
Place kale in a large bowl, drizzle with 1 tsp olive oil and a pinch of salt.
Gently massage with your hands for 1–2 minutes until it softens and darkens.
2. Cook the Shrimp:
Heat olive oil in a skillet over medium heat.
Add garlic and cook for 30 seconds.
Add shrimp, season with salt, pepper, and lime juice.
Saute 3–4 minutes until pink and opaque. Set aside.
3. Make the Vinaigrette:
Whisk together olive oil, lime juice, honey, chili flakes, ginger, salt, and pepper.
4. Assemble the Bowl:
Divide massaged kale into bowls.
Top with cooked shrimp, mango, cucumber, bell pepper, cabbage, and cilantro.
Drizzle with vinaigrette and sprinkle with seeds if using.
Notes & Tips
Sub shrimp with grilled tofu or chickpeas for a vegan version.
You can use baby spinach or mixed greens if kale isn’t available.
Add quinoa or brown rice for extra heartiness.
Frequently Asked Questions
Q: Can I meal prep this?
A: Yes — store the kale, shrimp, and toppings separately. Add dressing just before eating.
Q: Can I use frozen shrimp?
A: Definitely — just thaw fully and pat dry before cooking.
Q: What type of mango works best?
A: Ataulfo (honey mango) is ideal for its sweetness and creaminess, but any ripe mango will work.
Nutritional Information
Calories: 430
Protein: 28g
Carbs: 25g
Fat: 24g
Fiber: 6g