Gluten-Free Mango Shrimp Rice Bowl
By the Gluten Free Recipes team ·
This vibrant rice bowl bursts with the sweet tang of ripe mango, succulent shrimp, and crisp fresh vegetables, all brought together by a zesty gluten-free dressing. It's a refreshing and satisfying meal that's quick to prepare and bursting with tropical flavor.
At a glance: This medium lunch recipe yields 4 servings in about 20 minutes (5 min prep, 15 min cook). It uses 9 ingredients — including cooked rice, shrimp, diced fresh mango — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Mango Shrimp Rice Bowl: When preparing this lunch recipe, use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Mango Shrimp Rice Bowl: This recipe is naturally gluten-free by using certified gluten-free tamari and avoiding any gluten-containing grains or ingredients. Always check labels on all packaged components.
Ingredients
- 1 cup cooked rice, quinoa, or certified GF noodles
- 1 lb shrimp, peeled and deveined
- 1 cup diced fresh mango
- 2 cups fresh vegetables of choice (e.g., bell peppers, cucumber, shredded carrots)
- 2 tbsp gluten-free tamari or GF gluten-free tamari
- 1 tbsp fresh lime juice
- 1 tsp sesame oil
- 1/2 tsp minced fresh ginger
- 1/4 tsp red pepper flakes (optional)
Instructions
- 1
Prepare the base by cooking rice, quinoa, or certified gluten-free noodles according to package directions, aiming for about 15 minutes of cooking time. Once cooked, fluff the rice or drain the noodles and set aside.
- 2
While the base cooks, prepare the shrimp. In a medium bowl, toss the peeled and deveined shrimp with gluten-free tamari, fresh lime juice, sesame oil, minced fresh ginger, and optional red pepper flakes. Ensure each shrimp is lightly coated with the marinade. Let it marinate for about 5-10 minutes.
- 3
Heat a skillet over medium-high heat for about 2 minutes. Add the marinated shrimp in a single layer and cook for about 2-3 minutes per side, until the shrimp turn pink and opaque and are cooked through. Be careful not to overcook them, as they can become tough.
- 4
Prepare your fresh vegetables by slicing, dicing, or shredding them as desired. Dice the fresh mango into bite-sized pieces. These fresh components will add a delightful crunch and sweetness to the bowl.
- 5
Assemble the bowls by dividing the cooked rice or noodles among four serving bowls. Top each with the cooked shrimp, diced fresh mango, and your prepared fresh vegetables. Drizzle any remaining marinade from the shrimp pan over the bowls for extra flavor. Serve immediately and enjoy the explosion of flavors and textures.
Nutrition (per serving)
Tips & Notes
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Devein shrimp for a cleaner presentation, though the vein is harmless.
- Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.
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