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Red Curry Mango Grain Bowl with Shrimp
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Red Curry Mango Grain Bowl with Shrimp
Ingredients
Substitution
Note
- Salad
- 5 cups green lettuce, chopped
- 4 cups red cabbage, finely shredded and chopped
- 1 large red bell pepper, diced
- 1 1/2 cups matchstick carrots
- 1 1/4 cups edamame
- 1 1/2 cups mango, diced
- 2 green onion stalks, chopped (mainly green part)
- 1 1/2 cups cooked quinoa
- 1 1/2 lb raw jumbo shrimp (optional but included in the macronutrient breakdown)
- Dressing
- 1 1/2 cups lite coconut milk
- 3 tablespoons tahini
- 3 tablespoons red curry paste (or 1 1/2 tablespoons curry powder)
- 1 garlic glove
- 1 tablespoon coconut sugar (or raw cane sugar)
- 2 tablespoons white vinegar
- 1/4 cup water (or more/less until you reach your desired consistency)
- sea salt to taste
- Optional additions but recommended
- 1 tablespoon sesame oil
- juice from 1/2 lime (or more if desired)
Steps
Step 1
Add ingredients for the dressing to a blender and process until smooth. Alternatively, if you do not have a blender, you can add all ingredients to a bowl and whisk with a fork until smooth.
Step 2
Add all ingredients for the salad to a large mixing bowl and gently toss together.
Step 3
If you want to boost the protein even more, set a nonstick skillet on medium high heat. Once hot, lightly spray with oil then add the shrimp. Add a sea salt & pepper while it cooks.
Cook until shrimp is cooked through and sear marks appear on the outside, about 8 – 10 minutes.
Step 4
Keep the dressing and salad separate until you are ready to enjoy it. Be liberal with the sauce because it’s BANGIN!
Toss together and enjoy!
The salad will last for 4 – 5 days in the fridge and the salad dressing will last for 10 to 14 days for freshness.
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Red Curry Mango Grain Bowl with Shrimp
Kevin Curry
INGREDIENTS
- Salad
- 5 cups green lettuce, chopped
- 4 cups red cabbage, finely shredded and chopped
- 1 large red bell pepper, diced
- 1 1/2 cups matchstick carrots
- 1 1/4 cups edamame
- 1 1/2 cups mango, diced
- 2 green onion stalks, chopped (mainly green part)
- 1 1/2 cups cooked quinoa
- 1 1/2 lb raw jumbo shrimp (optional but included in the macronutrient breakdown)
- Dressing
- 1 1/2 cups lite coconut milk
- 3 tablespoons tahini
- 3 tablespoons red curry paste (or 1 1/2 tablespoons curry powder)
- 1 garlic glove
- 1 tablespoon coconut sugar (or raw cane sugar)
- 2 tablespoons white vinegar
- 1/4 cup water (or more/less until you reach your desired consistency)
- sea salt to taste
- Optional additions but recommended
- 1 tablespoon sesame oil
- juice from 1/2 lime (or more if desired)
INSTRUCTIONS
-
Add ingredients for the dressing to a blender and process until smooth. Alternatively, if you do not have a blender, you can add all ingredients to a bowl and whisk with a fork until smooth.
-
Add all ingredients for the salad to a large mixing bowl and gently toss together.
-
If you want to boost the protein even more, set a nonstick skillet on medium high heat. Once hot, lightly spray with oil then add the shrimp. Add a sea salt & pepper while it cooks.
Cook until shrimp is cooked through and sear marks appear on the outside, about 8 – 10 minutes.
-
Keep the dressing and salad separate until you are ready to enjoy it. Be liberal with the sauce because it’s BANGIN!
Toss together and enjoy!
The salad will last for 4 – 5 days in the fridge and the salad dressing will last for 10 to 14 days for freshness.
Nutrition per serving
Reviews
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Jun 14 2023
Amazing. Will definitely make over and over again!
we can eat together! lol you know the vibe.
Jun 16 2023
My wife found your recipe and I made it last night – so good! Love the colors and sounds funny but that made it exciting to eat lol.
hahaha! thanks for sharing with me bro! glad it came out well for y’all
Jul 03 2023
Made this as meal prep for my husband’s lunches and it was a winner! I kept the dressing separate for him to add just before eating. He loved this and found it filling. Definitely making again!
amazing! so glad he liked it – thanks for sharing!