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If you’re looking for a dish that encapsulates the essence of sunshine and vibrant flavors, look no further than the Tropical Bliss Shrimp & Mango Rice Bowls. This delightful recipe combines succulent shrimp, sweet ripe mango, and fragrant jasmine rice, creating a meal that transports your taste buds to a tropical paradise. Perfect for warm weather dining or any day you crave a burst of flavor, these rice bowls are not just a feast for the senses but also a healthy, balanced option for lunch or dinner.

Shrimp & Mango Rice Bowls

Experience a burst of tropical flavors with these Tropical Bliss Shrimp & Mango Rice Bowls. This vibrant dish features succulent shrimp, sweet mango, and fragrant jasmine rice, perfect for warm weather dining or anytime you crave something fresh and exciting. Packed with fresh vegetables like red bell pepper and snap peas, this bowl is as nutritious as it is delicious. Easy to prepare and great for a healthy lunch or dinner, let your taste buds escape to paradise!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup jasmine rice

1 ripe mango, diced

1 red bell pepper, diced

1 avocado, sliced

1 cup snap peas, trimmed

3 green onions, sliced

2 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon lime juice

1 teaspoon honey

Salt and pepper, to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Cook the Rice:

    - Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Fluff the rice with a fork and set aside.

      Prepare the Shrimp:

        - In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add minced garlic and sauté for 1 minute until fragrant.

          - Add the shrimp to the skillet and season with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque.

            Make the Sauce:

              - In a small bowl, whisk together the soy sauce, lime juice, and honey. Pour this mixture over the cooked shrimp in the skillet and toss to coat evenly. Cook for an additional minute for the flavors to meld, then remove from heat.

                Blanch the Snap Peas:

                  - In a small pot, bring water to a boil. Add snap peas and blanch for 1-2 minutes until bright green and crisp-tender. Drain and set aside.

                    Assemble the Rice Bowls:

                      - In serving bowls, layer the cooked jasmine rice as the base. Top with the shrimp, diced mango, red bell pepper, avocado slices, and blanched snap peas.

                        Garnish and Serve:

                          - Sprinkle sliced green onions and fresh cilantro over the bowls. Serve with lime wedges on the side for an added zing.

                            Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings