Mango Shrimp Buddha Bowl - simplyhealthyeats.com

There’s something incredibly satisfying about a meal that’s as beautiful as it is delicious, and honestly, that’s the whole point of a Buddha bowl. It’s a chance to create a little masterpiece on your plate, full of color, texture, and vibrant flavor. This Mango Shrimp Buddha Bowl is my current obsession—a perfect harmony of sweet, savory, and spicy that feels both nourishing and exciting. We’re talking about juicy shrimp with a hint of chili, paired with the tropical sweetness of fresh mango, all nestled on a bed of fluffy quinoa and crunchy veggies. It’s the kind of lunch or dinner that leaves you feeling energized and happy, without any heaviness. It might look fancy, but I promise it’s surprisingly simple to throw together. The real magic is in the combination of ingredients—each bite is a little different from the last, keeping your taste buds on their toes. So, if you’re ready to ditch the boring salad and build something truly special, you’re in the right place.

Recipe Overview

Why You’ll Love This Mango Shrimp Buddha Bowl

A total flavor adventure. This isn’t a one-note meal. You get the sweet pop of mango, the savory, garlicky shrimp, the creamy avocado, and the zing from the lime dressing all in one forkful. It’s a party in your mouth, and everyone’s invited.
It’s a textural dream. We’ve got fluffy quinoa, crisp red cabbage, creamy avocado, and juicy shrimp all working together. That mix of soft and crunchy is honestly what makes a Buddha bowl so much more interesting than a regular salad.
Incredibly versatile and forgiving. Don’t have quinoa? Use brown rice or couscous. Not a fan of cabbage? Swap in some spinach. This recipe is a fantastic template you can adapt based on what you have in your fridge—it’s hard to mess up.
It comes together faster than you think. While the quinoa cooks, you can prep the shrimp and chop the veggies. In about 30 minutes, you’ll have a restaurant-quality meal that looks like you spent hours on it.

Ingredients & Tools

For the Shrimp: 450 g large raw shrimp, peeled and deveined; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp chili powder (adjust to taste); 1/4 tsp salt; 1/4 tsp black pepper.
For the Bowl Base & Veggies: 200 g uncooked quinoa, rinsed; 1 large ripe mango, diced; 1 ripe avocado, sliced; 200 g red cabbage, thinly shredded; 1 large cucumber, diced; 4-5 radishes, thinly sliced; 50 g edamame beans, shelled and thawed if frozen.
For the Lime Vinaigrette: Juice of 2 limes (about 1/4 cup); 3 tbsp olive oil; 1 tbsp honey or maple syrup; 1 tsp Dijon mustard; 1 small clove garlic, minced; Salt and pepper to taste.
For Garnish: 2 tbsp chopped fresh cilantro or parsley; 1 tbsp toasted sesame seeds or chopped peanuts.

Tools: A medium saucepan with a lid, a large skillet, a small bowl or jar for the dressing, and a good sharp knife for all that chopping.

A little note on the shrimp—getting them peeled and deveined saves so much time. And for the mango, look for one that gives slightly to gentle pressure near the stem; that’s your sign it’s perfectly sweet and ready to go.

Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Rinse that quinoa! This is a non-negotiable step. Quinoa has a natural coating called saponin that can make it taste bitter or soapy. A quick rinse under cold water in a fine-mesh strainer makes all the difference for a fluffy, neutral-tasting base.
How to tell if your mango is ripe. Don’t just squeeze it—it should have a fruity aroma at the stem end and feel firm but yield slightly, like a ripe avocado. If it’s rock hard, it needs a few days on the counter in a paper bag.
Pat your shrimp dry. Before you toss them with the oil and spices, take a minute to pat the shrimp dry with a paper towel. This is the secret to getting a nice sear instead of them steaming in their own moisture. It makes a huge difference in texture.
Make the dressing first. Honestly, do this while the quinoa is cooking. It gives the flavors a chance to meld together, and you can just give it a shake right before serving. A little foresight makes the final assembly a breeze.

How to Make Mango Shrimp Buddha Bowl

Step 1: Cook the Quinoa. Start by rinsing your quinoa thoroughly under cold water. Add it to a medium saucepan with twice the amount of water (so for 1 cup quinoa, use 2 cups water). Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white “tails” (the germ) have popped out. Remove it from the heat, fluff it with a fork, and let it sit covered for 5 minutes. This resting time makes it perfectly fluffy.

Step 2: Prepare the Lime Vinaigrette. While the quinoa is cooking, whisk together all the dressing ingredients—lime juice, olive oil, honey, Dijon mustard, and minced garlic—in a small bowl or jar. Season with a good pinch of salt and pepper. Whisk (or shake the jar) until the dressing is well combined and slightly emulsified. Taste it! You might want a touch more honey for sweetness or lime for zing. Set it aside.

Step 3: Cook the Shrimp. Pat the shrimp dry with paper towels. In a bowl, toss them with the olive oil, minced garlic, smoked paprika, chili powder, salt, and pepper until they’re evenly coated. Heat a large skillet over medium-high heat. Once the pan is hot, add the shrimp in a single layer. Cook for about 2-3 minutes per side, until they’re pink, opaque, and slightly curled. Don’t overcrowd the pan—cook in batches if needed. The trick is to get a nice sear without overcooking them. They cook fast, so keep an eye on them!

Step 4: Chop and Prep the Veggies. This is your assembly line. Dice the mango, slice the avocado, shred the cabbage, dice the cucumber, and slice the radishes. Having everything prepped and ready to go makes building the bowls so satisfying and quick. If you’re using frozen edamame, make sure they’re thawed.

Step 5: Assemble Your Bowls. This is the fun part! Divide the fluffy quinoa evenly among four bowls. Now, artfully arrange the other components—the spicy shrimp, sweet mango, creamy avocado, and all the crunchy vegetables—in little sections over the quinoa. You’ll notice how the colors just pop against each other. Drizzle generously with the lime vinaigrette and finish with a sprinkle of fresh cilantro and toasted sesame seeds. The final result is honestly almost too pretty to eat… almost.

Serving Suggestions

Complementary Dishes

Simple Spring Rolls — A few fresh, non-fried spring rolls with a peanut dipping sauce on the side make this feel like a full-blown tropical feast without overwhelming the lightness of the bowl.
Spicy Coconut Soup — A small cup of a light, brothy Thai-inspired coconut soup can be a wonderful starter that complements the Southeast Asian flavors in the bowl beautifully.

Drinks

Iced Green Tea with Mint — The clean, slightly bitter notes of green tea are a fantastic palate cleanser that cuts through the richness of the shrimp and avocado perfectly.
A Crisp Sauvignon Blanc — If you’re enjoying this for a fancy-ish dinner, a glass of cold Sauvignon Blanc with its citrusy notes will mirror the lime in the dressing and elevate the whole meal.

Something Sweet

Coconut Mango Sticky Rice — It’s a classic for a reason! Continuing the mango theme with a decadent, creamy dessert feels like a natural and utterly delicious progression.
Lime and Ginger Sorbet — For something lighter, a tangy, zingy sorbet is the perfect refreshing finish that cleanses the palate and leaves you feeling fantastic.

Top Mistakes to Avoid

Mistake: Overcooking the shrimp. This is the biggest one. Overcooked shrimp become rubbery and tough. They cook incredibly quickly—just 2-3 minutes per side is usually all it takes. As soon as they’re opaque and pink, take them off the heat.
Mistake: Skipping the quinoa rinse. I’ve messed this up before too, and you can really taste the difference. That bitter coating is not pleasant. A quick rinse is a tiny step with a massive payoff for flavor.
Mistake: Dressing the bowl too early. If you pour the dressing over everything and then let it sit, the quinoa will soak it all up and the veggies (especially the cabbage) will start to wilt. Dress it right before you’re ready to eat for the best texture.
Mistake: Cutting the mango incorrectly. There’s a big flat pit in the center. Slice the “cheeks” off either side of the pit first, then score the flesh in a grid pattern and push the skin inside out to easily cube the mango. It saves you a lot of frustration!

Expert Tips

Tip: Toast your quinoa. For a next-level nutty flavor, toast the rinsed quinoa in the dry saucepan for a minute or two over medium heat until it smells fragrant, before adding the water to cook it. It adds a wonderful depth.
Tip: Add a creamy element. If you love creaminess, a dollop of garlicky yogurt or a tahini-based drizzle alongside the lime vinaigrette is absolutely divine. It adds another layer of complexity.
Tip: Meal prep like a pro. This bowl is a meal-prepping champion. Cook the quinoa and shrimp, and make the dressing. Store them separately in airtight containers. Chop sturdy veggies like cabbage and radishes. Keep the avocado and mango to chop fresh on the day of eating for the best results.
Tip: Get the pan screaming hot. For the best sear on your shrimp, don’t add them to the pan until a flick of water sizzles and evaporates immediately. A hot pan equals a quick sear and juicy shrimp.

FAQs

Can I make this bowl ahead of time?
Absolutely, with a little strategy! You can fully cook the quinoa and shrimp and make the dressing up to 3 days in advance. Store them separately in the fridge. Chop sturdy veggies like cabbage and radishes a day ahead. I’d highly recommend chopping the avocado and mango fresh on the day you plan to eat to prevent browning and mushiness. Assemble the bowls just before serving for the best texture and freshness.

What’s a good substitute for shrimp?
No problem! For a vegetarian option, crispy baked tofu or chickpeas (tossed in the same spices and roasted) work wonderfully. If you want a different protein, thinly sliced grilled chicken breast or even flaked salmon would be delicious. The recipe is very adaptable—just aim for something that can carry those smoky, spicy flavors.

My dressing is too tart. How can I fix it?
This happens! The tartness can vary based on your limes. The easiest fix is to balance it with a bit more sweetness. Whisk in another half teaspoon of honey or maple syrup at a time until it tastes right to you. A tiny pinch of salt can also help round out sharp acidic flavors.

Can I use frozen mango?
You can, but thaw it completely and pat it dry with a paper towel before using. Frozen mango can be a bit softer and release more juice, which might make your bowl a little watery. Fresh is ideal for texture, but frozen works in a pinch—just handle it gently.

How do I store leftovers?
Store the components separately if you can. Combined leftovers will get soggy. If you have a fully assembled bowl leftover, it’s best eaten within a day, though the avocado will brown. The shrimp and quinoa will keep well for 2-3 days in airtight containers in the fridge.