Habanero-Mango Shrimp & Kale Bowl


Habanero-Mango Shrimp & Kale Bowl Recipe

Perfect for a summery meal, we love this protein-rich, satisfying bowl.
30 min
5 min
35 min

2 Servings


  • 4 tbs extra virgin olive oil (EVOO)
  • 1 lime, zested (keep juice for dressing)
  • 1 garlic clove, minced
  • 2.25 tsp Old Salt Chili Lime Salt
  • 1/4 tsp ground black pepper
  • 1 lb shrimp, peeled and deveined
  • 2/3 cup mango
  • 1/2 habanero, seed removed
  • 1/4 cup cilantro leaves (and more for garnish)
  • 1 lime, juiced (approx. 2 tbs)
  • 2 tbs apple cider vinegar
  • 1/4 cup filtered water
  • 1 bunch curly kale, roughly chopped
  • 1 cup cooked quinoa
  • 1 medium watermelon radish, cut into thin rounds then quartered
  • 1/2 avocado, thinly sliced


  1. Combine 2 tbs EVOO, lime zest, garlic, 1/4 tsp Chili Lime Salt, and pepper in a bowl. Add the shrimp, stir until the shrimp is coated, and allow shrimp to marinate while preparing the salad
  2. Add 1/3 cup mango, habanero, cilantro leaves, lime juice, apple cider vinegar, 1/4 tsp Chili Lime Salt, 2 tbs EVOO, and water to a blender and blend until smooth
  3. Preheat a large pan over medium-high heat, and add shrimp to pan once fully heated. Cook shrimp until fully cooked, approx. 1 min each side. Transfer the shrimp onto a plate once cooked
  4. Toss the kale and dressing in a large bowl. Use your hands or tongs to massage and soften the kale, then add quinoa and toss
  5. Divide the salad between two bowls and top with shrimp, radishes, 1/3 cup mango, avocado slices, and garnish with cilantro

Tips / Notes

  • Recipe adapted from Dr. Mark Hyman


Shrimp, bowl, mango, habanero, summer

Habanero-Mango Shrimp & Kale Bowl Reviews