Tropical Shrimp and Mango Quinoa Bowl Recipe This refreshing bowl combines the sweetness of mango with the savory flavors of shrimp, creating a delightful balance of tastes and textures. Perfect for a light yet satisfying dinner that brings a touch of tropical flair to your table.
Cost: $$ paleo dinner healthy seafood tropical easy Steps Rinse the quinoa under cold water. Combine quinoa, water, and coconut milk in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the brussel sprouts and cook for 5-7 minutes, until tender and slightly crispy. Remove brussel sprouts from the skillet and set aside. In the same skillet, heat the remaining 1 tablespoon of coconut oil. Add garlic and shrimp, and cook until shrimp are pink and opaque, about 2-3 minutes per side. Season the shrimp with salt, pepper, paprika, and cumin while cooking. Divide the quinoa between two bowls. Top with cooked brussel sprouts, shrimp, and diced mango. Serve with lime wedges on the side. Get recipes made for you on the Simmer app. Download for iOS Download for Android 