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Thai shrimp bowl with mango and brown rice

An everyday dish for 2, ready in 40 minutes, around $4.59 a serving. People actually plan it with Popotam, and it's in season in October.

40mintotal
≈ $4.59a serving
452kcalper serving
31gof protein
In season in OctoberFreezes well
Let's cook
Thai shrimp bowl with mango and brown rice, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Cook the brown rice

    Rinse the 100 g of rice and put it in the saucepan with 250 ml of water and the pinch of salt. Bring to a boil, cover and cook over low heat for 35 min, until the water is absorbed.

    Tip · Don't lift the lid while it cooks, the rice needs the steam to get tender. Let it rest covered off the heat for 5 min before fluffing it.

  2. Thaw the shrimp

    Put the 200 g of frozen shrimp in a bowl of cold water while the rice cooks. Drain them and pat them really dry with a dish towel or paper towels.

  3. Cut the veggies

    Peel the mango and dice the 200 g. Cut the cucumber into half-moons. Thinly slice the fresh chile, taking out the seeds if you want it less spicy.

  4. Crush the peanuts

    Roughly crush the 2 tbsp of peanuts with the flat of your knife on the cutting board. Set them aside.

  5. Make the sauce

    In the small bowl, mix the 2 tsp of soy sauce, the lime juice and half the sliced chile.

  6. Sear the shrimp

    Heat the olive oil in the skillet over high heat. Cook the shrimp for 3 to 4 min, flipping them, until they're nice and pink and hot all the way through. Add pepper.

    Tip · Dry the shrimp well and don't crowd them in the skillet, or they release water and boil instead of browning.

  7. Build the bowls

    Split the rice between the 2 bowls. Arrange the mango, cucumber, the 60 g of grated carrots and the shrimp around it.

  8. Dress and serve

    Pour the sauce over each bowl. Sprinkle with the peanuts and the rest of the chile.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 452 kcal. 49% comes from carbs, 27% from protein and 19% from fat.

56 gCarbs
31 gProtein
9 gFat
Per serving (the dish for 2, divided by 2)
Energy452 kcal
Protein30.8 g
Carbs55.8 g
of which sugars16.2 g
Fat9.4 g
of which saturated fat1.6 g
Fiber6.5 g
Salt1.6 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $4.59 a serving, adding up the average prices of the ingredients you need to buy.

≈ $9.19for 2 people
≈ $4.59a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

1 day in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

1 dayin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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