Description
A vibrant, zesty meal combining grilled shrimp, mango, and cabbage with lime-seasoned rice. Fresh, portable, and perfect for summer meal prep.
Ingredients
1 lb (450g) medium peeled shrimp
2 cups cooked white rice
1 cup shredded red cabbage
1 large diced mango
2 large limes
2 tbsp olive oil
1 tsp Mexican oregano
Instructions
Boil rice in salted water until tender, drain, and chill
Chop cabbage, dice mango, and mince garlic
Pat shrimp dry, season with oregano, and toss with 1 tbsp oil
Heat skillet over medium-high heat, cook shrimp 2-3 minutes per side until firm
Transfer cooked shrimp to bowl with rice
Add shredded cabbage and diced mango to each bowl
Drizzle remaining 1 tbsp oil over cabbage and toss lightly
Squeeze lime juice over bowls just before serving
Notes
Pre-peeled shrimp saves time
Use avocado oil if preferred
Green cabbage can substitute red cabbage
Chill bowls for optimal storage
- Prep Time: 15
- Cook Time: 20
- Category: Trending
- Method: Grilling + Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 12g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 150mg
