Skinnytaste · by Gina Homolka★ 5.0 (23)
Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa
NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 56%
CARBS 43G46% OF CAL
7G FIBER21G OTHER15G TOTAL SUGAR
FAT 11G27% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quinoa bowls topped with teriyaki shrimp, avocado, and a fresh mango-cucumber salsa with jalapeño. Light and vibrant with Asian-inspired flavors, it's a fresh dinner option.
mainamericangrain bowlshellfish🍳 skilletdairy freegluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup dry (multi-color quinoa, rinsed well)
- 1 1/3 cups vegetable broth
- 1/4 cup chopped scallions
- 1 1/2 cups diced mango mango (from 1)
- 1 1/2 cups diced mini cucumbers (from 3)
- 1 jalapeño (sliced into thin rounds)
- 1 lime (juiced)
- 1/4 cup chopped cilantro
- 1 lb raw peeled and deveined shrimp (tail off)
- 1 teaspoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh grated ginger
- 1/4 cup low sodium soy sauce or gluten-free tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 4 oz sliced avocado (from 1 small haas)
At a glance
PER SERVING · TIME 40M
CAL 19%·PRO 56%
CARBS 43G46% OF CAL
7G FIBER21G OTHER15G TOTAL SUGAR
FAT 11G27% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 916mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 677mg
- Calcium
- 31mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 916MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.