This week’s Orange Mango Shrimp Bowl is a must try! This fun summer recipe is healthy, easy to prepare, and is sure to please. Plus, the recipe is so versatile, and can be repurposed as a taco, a burrito, or anything else you can imagine.
If you’ve been following this blog for a bit, then it’s no secret to you that mango is one of my favorite fruits of all time. But not just any mango, there’s something about the large Caribbean mangoes that are popular in Jamaica that just put all other mangoes to shame. After moving to the U.S., I was afraid I wouldn’t get to taste those delicious mangoes as often. But my family is amazing! My aunt has a huge mango tree in her back yard and every year she mails the mangoes from her tree to her family. It’s the best gift… EVER. I honestly cry whenever I get a delivery, it makes me so happy.
Instead of just eating off all the mangoes (which I usually do), this year I decided to try and incorporate them into some recipes for the blog. The first is this Orange Mango Shrimp Bowl recipe. I love bowl recipes because they are really easy to eat and allow you to mix all the flavors of the dish together so you taste a bit of everything in each bite.
This bowl recipe features jumbo shrimp that have been marinated in a mixture of orange and mango juices, honey or agave, and some savory spices. The shrimp is grilled to perfection and paired with a really quick mango cucumber salsa. How simple is that?!
I combined the shrimp and salsa with some rice to make a bowl, but you can make some tacos, a burrito, or anything else you feel like eating. One of the many great things about this recipe is that it is so adaptable!
Give this recipe a try and be sure to tag #SweetandSorrel. Let me know what you think of the recipe in the comments below. Also, share your thoughts on the new recipe maker below! It should make storing the recipes much easier.
Orange Mango Shrimp Bowl
Ingredients
Shrimp Marinade
- 1 lb large shimp
- 1/4 cup orange mango juice (I used TJ's Orange Peach Mango)
- 1 tbsp coconut oil
- 1 tbsp honey or agave
- 2 tbsp teriyaki sauce
- 2 springs fresh thyme
- 1 tsp fresh ginger, finely chopped
- 1 clove garlic, finely shopped
- 1 tsp lime juice
- 1 tsp hot sauce
Mango Cucumber Salsa
- 1 mango, peeled and cubed
- 1/2 cucumber, diced
- 1 tomato, chopped
- 1 red bell pepper, chopped
- 1 cup cilantro, chopped with stems
- 1 lemon juice
- salt and pepper to taste
Instructions
Orange Mango Shrimp
- Combine the ingredients for the shrimp marinade in a large bowl. Place in fridge for 1 hour or overnight.
- To prepare, heat grill and spray with nonstick cooking spray. Shake off reserve marinade from shrimp and grill for 30 secs on each side, or until shrimp turns pink. Remove from grill and set aside.
Mango Cucumber Salsa
- For the salsa, combine mango, cucumber, red bell pepper, tomato, cilantro, lemon juice, and salt and pepper. Set aside.
- Serve over rice, or add to a taco or burrito. Enjoy!
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
