Shrimp & Mango Bowl
A vibrant and refreshing tropical dish that combines juicy mango with savory shrimp, perfect for summer.
Ingredients
Main Ingredients
- 2 pieces ripe mangoes, diced
- 1 lb cooked shrimp (or raw, peeled and deveined) If using raw shrimp, sauté until cooked.
- 1 cup cherry tomatoes, halved
- 2 ears of corn, cut into slices or kernels removed Boil or grill corn before using.
- ¼ cup fresh parsley, chopped
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh lime juice (optional) For a zesty finish.
Instructions
Preparation
- Start by boiling or grilling the corn. If boiling, place the ears in a pot of salted water and cook for 5–7 minutes until tender. For a smokier flavor, grill them on high heat for about 8–10 minutes, turning frequently. Once done, allow to cool slightly and cut into rounds or slice off the kernels.
- If using precooked shrimp, you’re one step ahead! If raw, heat olive oil in a skillet over medium-high heat. Add the shrimp and season with salt and pepper. Sauté for 2–3 minutes per side until pink and opaque. Optional: squeeze in a little lime juice at the end for brightness.
- Wash and slice your cherry tomatoes in half. Their juicy sweetness adds a beautiful balance to the dish.
Assembly
- In a large mixing bowl, combine mango chunks, shrimp, cherry tomatoes, and corn. Gently toss with chopped parsley and a drizzle of olive oil. Season to taste with salt, pepper, and lime juice if desired.
Serving
- Spoon into bowls and serve immediately. This is best enjoyed fresh, but it can also be chilled and served cold—perfect for a hot day!
Notes
Make it spicy by adding chopped red chili or a sprinkle of chili flakes. Serve over rice or quinoa for a heartier meal. For a vegan option, swap shrimp with grilled tofu or chickpeas.