Mango Shrimp Bowl
Mango, lime, and fish sauce give this bowl its tangy Thai flare, while short-grain brown rice brings chewy satisfaction.
1/2 cup dry, short-grain brown rice
1 lb raw shrimp, shelled and deveined
1/2 tsp paprika
1/4 tsp freshly ground black pepper
3 tbsp coconut oil, divided
1 yellow squash, cubed
1/2 lb asparagus, thinly sliced
1 cucumber, thinly sliced
1 1/2 cups mango chunks, divided
1 lime, zested and juiced
1 tbsp fish sauce
1/2 cup Thai basil
1. Cook rice according to package instructions.
2. Season shrimp with paprika and black pepper. Place a skillet over medium heat to warm 1 tbsp coconut oil. Sauté shrimp, squash, and asparagus, stirring often, until shrimp is cooked through and veggies are tender, 3–5 minutes. Divide rice, shrimp-and-vegetable mixture, and cucumber among 4 bowls.
3. In a food processor, process 1/2 cup mango, lime zest and juice, 3 tbsp water, remaining 2 tbsp coconut oil, and fish sauce until smooth. Drizzle mango-lime dressing over bowls, and garnish with basil and remaining cup mango. Serve immediately. Throw in a fried egg on top to enhance the bowl if you want.
357 calories per serving, 13 g fat (9 g saturated), 34 g carbs, 4 g fiber, 27 g protein, 606 mg sodiu