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Quinoa Bowl with Shrimp and Mango

Store-bought fruit salsa is an easy dinner shortcut for bold flavor in this fast but nutritious seafood recipe featuring lean protein and fiber-filled quinoa.

Serves 4
Ready in 17 mins
Prep time 2 mins
Cooking time 15 mins
400 calories per serving


> 1 1/2 cups uncooked tri-colored quinoa
> 5 radishes
> 1 cup fresh mango salsa
> 1 tbsp lime juice
> 2 tbsp olive oil
> 1 lb raw large shrimp, peeled and deveined
> 2 tsp chili powder


In a medium pot, cook the quinoa according to package directions.
Meanwhile, trim and thinly slice the radishes and add to a large bowl along with the mango salsa and lime juice. Season with salt to taste. Toss to combine.
Meanwhile, in a 12-inch nonstick skillet, heat the oil on medium-high. In a medium bowl, toss the shrimp with the chili powder. Season with salt and pepper. Add shrimp to skillet in single layer and cook 1–2 min. per side, until cooked through. Remove from heat.
With fork, fluff cooked quinoa and divide among 4 bowls. Top with shrimp and mango salsa mixture.

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