Tropical Mango Shrimp Bowl

• 1½ lb large shrimp, peeled and deveined
• 3 tbsp Tropical, divided
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp honey
• 2 limes, juiced, plus wedges to serve
• 1½ cups jasmine rice, uncooked
• 2 ripe mangoes, diced
• 1 avocado, sliced
• 1 cup red cabbage, finely shredded
• 1 carrot, cut into thin matchsticks
• 1 small cucumber, sliced
• Cilantro, to finish
• Salt, to taste

Nothing is saved. Refresh to start over.

Method

Tick things off as you go

1. 01Cook the rice according to the package directions and keep it warm.
2. 02Toss the shrimp with 1 tbsp of the Tropical, the garlic and a pinch of salt. Let it sit for 10 minutes while you prepare the vegetables.
3. 03Toss the cabbage and carrot with the juice of half a lime and a pinch of salt. Set aside.
4. 04Whisk the remaining Tropical with the honey and the rest of the lime juice. This is the glaze.
5. 05Heat the olive oil in a large skillet over medium high heat. Sear the shrimp 1 to 2 minutes per side, just until pink, then take the pan off the heat and toss them with half of the glaze.
6. 06Divide the rice between four bowls. Top with the shrimp, mango, avocado, slaw and cucumber, drizzle with the remaining glaze and finish with cilantro and lime wedges.