Sesame Shrimp Bowl with Mango-Tomato Salad
Servings
4
servingsPrep time
20
minutesCooking time
15
minutesTotal time
35
minutesI love a good healthy bowl for dinner—especially when it’s simple, colorful (just look at how pretty it is!), and full of flavor. Shrimp are the perfect weeknight ingredient: quick to cook and always delicious. This bowl is fresh, nourishing, and just special enough to make everyday dinners feel a little more exciting.
Ingredients
- Base
2 cups uncooked sushi rice
- Shrimp
500g to 650g raw shrimp, peeled
2 tbsp tomato paste
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp sesame oil
½ tbsp sriracha
3 tbsp white sesame seeds
2 tbsp neutral oil
Salad:
2 Ataulfo mangoes (or 1 large mango)
1 container cherry tomatoes (551 ml)
2 shallots
3 handfuls of fresh cilantro leaves
Juice of 1 large lime
1 tbsp rice vinegar
Instructions
- Cook 2 cups of sushi rice according to package instructions. Set aside.
- Prepare the shrimp.In a bowl, mix together 2 tbsp tomato paste, 2 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp sesame oil, and ½ tbsp sriracha. Add 500g to 650g of raw, peeled shrimp and toss well to coat evenly. Sprinkle with 3 tbsp white sesame seeds and toss again. Set aside.
- Prepare the salad. Peel 2 Ataulfo mangoes (or 1 large mango) and slice the flesh into thin strips around the pit. Cut the cherry tomatoes (1 container, 551 ml) in half. Slice 2 shallots into thin half-moons. In a large bowl, combine the mango, tomatoes, shallots, 3 handfuls of fresh cilantro leaves, the juice of 1 large lime, and 1 tbsp rice vinegar. Generously season with salt and toss well.
- In a skillet over medium-high heat, heat 2 tbsp neutral oil. Cook the shrimp for 2 to 3 minutes on each side, until nicely golden and cooked through.
- Scoop the warm rice into bowls, top with the mango salad, and finish with the shrimp on top. Serve immediately.
