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American Recipes

No-Chop Ancho Mango Shrimp Bowls

No-Chop Ancho Mango Shrimp Bowls

No-Chop Ancho Mango Shrimp Bowls

No knife work & only one pot!

Sara HeilmanPublished on March 24, 2025

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Our easiest-ever meals with no knifework and only one pot, done in a flash! For these flavor-packed sweet-heat bowls, you’ll sauté shrimp, then toss with microwavable rice and tangy-sweet mangos. Add our mildly spicy ancho sauce made with roasted onions and earthy ancho chiles, and dinner’s on the table in under 15 minutes!

Tags:

Calorie Smart

•Quick

•Easy Prep & Clean

•New

Allergens:

Shellfish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 ounce

Mango

10 ounce

Shrimp

(Contains: Shellfish)

1 unit

Microwavable Rice

3 ounce

Zesty Ancho Sauce

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories480 kcal

Fat16 g

Saturated Fat2 g

Carbohydrate58 g

Sugar11 g

Dietary Fiber1 g

Protein23 g

Cholesterol180 mg

Sodium1330 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Large Pan

Instructions

Cook Shrimp

1

• Rinse shrimp* under cold water and pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and season with salt and pepper. Cook, turning occasionally, until opaque and cooked through, 3-4 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

Cook Mango Rice

2

• Massage rice in package to break up grains. • Heat a large drizzle of oil in pan used for shrimp over medium-high heat. Add rice to pan and season with salt and pepper. Add 1⁄4 cup water (1⁄2 cup for 4 servings) and mango with juice; stir to combine. Cook, stirring frequently, until rice is warmed through and liquid has reduced, 1-2 minutes.

Finish & Serve

3

• Remove pan from heat; stir in ancho sauce and half the shrimp. Season with salt and pepper to taste. • Divide shrimp and rice between bowls. Top with remaining shrimp and serve.

Shellfish is fully cooked when internal temperature reaches 145°.

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