Gluten-Free Mango Shrimp Rice Bowl

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.

Prep: 5 min Cook: 15 min Total: 25 min Serves: 4

At a glance: This medium lunch recipe yields 4 servings in about 25 minutes (5 min prep, 15 min cook). It uses 9 ingredients — including cooked rice, shrimp, diced fresh mango — and walks through 5 steps. Updated October 25, 2026. Browse more lunch recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Mango Shrimp Rice Bowl: When preparing this lunch recipe, use tamari labeled gluten-free for the shrimp and keep regular soy sauce away from the skillet. Cooked rice or quinoa should come from plain grains, not a seasoned mix.

Gluten-Free Notes for Gluten-Free Mango Shrimp Rice Bowl: This recipe is naturally gluten-free by using gluten-free tamari and avoiding any gluten-containing grains or ingredients. Always check labels on all packaged components.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for cooked rice, quinoa, or gluten-free noodles, gluten-free tamari, sesame oil. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1 cup cooked rice, quinoa, or gluten-free noodles Shop
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 Shop
1 tbsp fresh lime juice
1 tsp sesame oil Shop
1/2 tsp minced fresh ginger
1/4 tsp red pepper flakes (optional) Shop

Instructions

1 Prepare the base by cooking rice, quinoa, or 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)

380

Calories

18g

Protein

32g

Carbs

16g

Fat

Fiber

442mg

Sodium

Tips & Notes

Marinate the shrimp only 15-20 minutes. The lime juice starts to firm them.
Choose a mango that gives slightly when pressed for the sweetest flavor.
Let the excess marinade drip off before the shrimp go into the hot skillet so they brown well.

Common questions

What cross-contamination risk is specific to Gluten-Free Mango Shrimp Rice Bowl?

Check cooked rice, quinoa, or gluten-free noodles, shrimp, peeled and deveined, diced fresh mango before they go into Gluten-Free Mango Shrimp Rice Bowl. Use tamari labeled gluten-free for the shrimp and keep regular soy sauce away from the skillet. Cooked rice or quinoa should come from plain grains, not a seasoned mix.

Learn More

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