Recipe description
July 8, 2026
Shrimp Mango Cauliflower Rice Pokebowl
A gut-friendly poke bowl with fiber-rich cauliflower rice and mango.
High Protein
Low Carb
Gluten Free
86%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from cauliflower rice and colorful produce.
- Includes lean protein (shrimp) and a variety of plant foods.
- Balanced combination supports steady energy and gut-friendly digestion.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Shrimp
200
gram
Mango
1
piece
Cauliflower
1
cup
Oil, olive
2
tablespoon
Salt
1
teaspoon
Lime juice
1
tablespoon
Fresh cilantro
2
tablespoon
Instructions
1
Cook the cauliflower rice in a pan over medium heat with olive oil until soft.
2
Sauté the shrimp in a separate pan until they are pink and cooked through.
3
Peel and dice the mango.
4
In a bowl, combine the cooked cauliflower rice, sautéed shrimp, and diced mango.
5
Drizzle with lime juice and season with salt.
6
Top with fresh cilantro before serving.
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Nutrition
360 kcal
Calories
22 g
Protein
38 g
Carbohydrates
7 g
Fiber
14 g
Sugar
9 g
Fat
1 g
Saturated fat
0.8 g
Salt
FAQ
Is this dish suitable for a low-carb or keto diet?
It uses cauliflower rice and shrimp, with mango adding natural sugars. It's lower in carbs than rice bowls, but not strictly keto—modify by reducing or omitting mango.
Can I make it vegetarian or vegan?
Yes—swap the shrimp for plant-based protein like tofu, tempeh, or chickpeas; mango and cauliflower rice stay, and the dressing can be vegan.
How can I customize toppings for crunch and flavor?
Use cucumber, radish, edamame, sesame seeds, seaweed, chopped herbs, nuts, or crispy onions.
What dressing should I use?
A light citrus- or soy-based vinaigrette works well; whisk together oil, citrus juice, a splash of soy or tamari, and a touch of ginger or garlic.
How should I store leftovers?
Best stored separately; store cauliflower rice and toppings chilled; assemble when serving; eat within 1 day for best texture.
Is this recipe gluten-free?
If you use gluten-free soy sauce or tamari and check toppings, yes; otherwise it may contain gluten.
What are the health benefits of this bowl?
Shrimp provides lean protein; cauliflower rice adds fiber with fewer carbs; mango adds vitamins and antioxidants; balanced portions support digestion.
How long does it take to prepare?
About 20–30 minutes, depending on chopping and cooking shrimp.
Can I use frozen shrimp?
Yes—thaw fully, pat dry, and cook as directed; you may need a minute longer.
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