How to Make 20 Min Spicy Shrimp & Mango Bulgur Bowls with Edamame
This mango spiced shrimp bowl will make you feel like you’re on vacation
This delish 20 minute dinner is part of our on-going collaboration with our sister blog Whisk & Wunder.
Where we bring our English recipes to our German audiences.
Looking for a healthy bulgur recipe that tastes like a tropical getaway? These Spicy Shrimp & Mango Bulgur Bowls are the ultimate 20-minute seafood dinner. By combining smoky, chili-rubbed shrimp with a zesty mango edamame salsa, you get a high-protein shrimp bowl that is as nutritious as it is vibrant.
Jump to RecipeWe loooove making things taste a little more tropical- but one major issue? Sidney is allergic to pineapple, so we turned to the next best thing… Ataulfo Mango.
Whether you’re looking for tropical meal prep ideas or a fresh weeknight win, this recipe hits all the marks for texture, flavor, and ease.
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Ingredients
The Base & Crunch
- Bulgur Wheat: ½ cup [90 g]
- Water: ¾ cup [180 ml]
- Cashews: ¼ cup [28 g], roughly chopped
- Fresh Cilantro: ¼ cup [7 g], chopped
The Spicy Shrimp Protein
- Shrimp: ~10 oz [285 g], peeled and deveined
- All-Purpose Flour: 1 tbsp [8 g]
- Smoked Paprika: 1 ½ tsp [4 g]
- Chili Powder: 1 ½ tsp [4 g]
- Garlic: 4 cloves, minced
- Oil: 1–2 tbsp [15–30 ml] (for pan-searing)
The Mango-Edamame Salsa
- Mango: 1 medium [~150 g], diced
- Edamame: ½ cup [56 g], shelled
- Rice Vinegar: ½ tbsp [7 ml]
- Salt & Pepper: To taste
- (Optional: A pinch of sugar for the dressing)
The Finishing Touch
- Spicy Mayo: 4 tbsp [60 ml] (2 tbsp per serving)
Step-by-Step Directions
1. Cook the Bulgur
In a medium pot, bring ¾ cup water and a pinch of salt to a boil. Add the bulgur, cover with a lid, and immediately remove from the heat. Let it sit for 15 minutes until tender. Fluff it with a fork.
2. Toast the Cashews
Heat a large pan over medium heat. Add the chopped cashews and toast for 4–5 minutes, stirring often. Once golden and fragrant, remove and set aside.
3. Steam the Edamame
In the same pan, add the edamame and ¼ cup water. Cook for 5–6 minutes until the water evaporates. Season with salt and pepper, then remove from the heat. If you can tell from the photos, we did it a little out of order, but we recommend steaming the edamame before chopping the rest!
4. The Mango-Edamame Salsa
In a medium bowl, whisk the rice vinegar, salt, and pepper (and a pinch of sugar if using). Fold in the diced mango, cooked edamame, and half of the cilantro.
5. Sear the Spicy Shrimp
Pat the shrimp dry with paper towels. In a bowl, toss shrimp with flour, smoked paprika, chili powder, salt, and pepper until coated.
Heat a drizzle of oil in the pan over medium-high heat. Add the shrimp and cook for 2–3 minutes. Add minced garlic for the last 30 seconds.
6. Assemble Your Bowls
Stir the remaining cilantro and half of the cashews into the bulgur. Divide into bowls, top with the spicy shrimp and mango salsa, and finish with a drizzle of spicy mayo and the remaining cashews.
❓ FAQ: Tips for the Perfect Shrimp Bowl
Can I make this shrimp bowl gluten-free?
Absolutely. To make this a gluten-free shrimp bowl, simply swap the bulgur wheat for quinoa, millet, or jasmine rice. For the shrimp coating, replace the all-purpose flour with cornstarch or arrowroot powder. These alternatives actually create an even crispier texture! Always ensure your spicy mayo brand is certified gluten-free as well.
How do I store this for meal prep?
This is a fantastic tropical meal prep idea. Store the cooked bulgur and shrimp together in an airtight container; these can be reheated together. However, keep the mango-edamame salsa and spicy mayo in separate small containers. Adding the cold, acidic salsa after reheating the grains keeps the flavors bright and prevents the bulgur from becoming soggy. It stays fresh in the fridge for up to 3 days.
Why isn’t my shrimp getting crispy?
The most common mistake is moisture. Water is the enemy of a sear! If your shrimp are damp, the flour turns into a paste and steams rather than frying. Always pat your shrimp thoroughly dry with paper towels before tossing them in the spice mix. Additionally, ensure your pan is shimmering hot before adding the shrimp; if the pan is too cold, the shrimp will release juices and boil in their own liquid.
What is the best way to ripen a mango quickly for this recipe?
If your mango is too firm, place it in a brown paper bag at room temperature for 1–2 days. This traps the ethylene gas and speeds up the ripening process. For this recipe, you want a mango that has a slight “give” when pressed but isn’t mushy, so it holds its shape in the salsa.
Can I use frozen edamame?
Yes! Most shelled edamame (edamame beans) are sold frozen. There is no need to thaw them first; simply add them to the pan with the water as directed. They will steam and tenderize in minutes, making them a perfect freezer-to-table ingredient.
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Final Forkful
We hope this Spicy Shrimp & Mango Bulgur Bowl brings a little sunshine to your dinner table!
If you loved this recipe, leave a comment below! Don’t forget to follow us on all socials as @tastycue and tag us we love seeing your creations!
20 Min Spicy Shrimp Mango Bulgur Bowls with Edamame
Ingredients
Method
- In a medium pot, bring water and a pinch of salt to a boil. Add the bulgur, cover with a lid, and immediately remove from the heat. Let it sit for 15 minutes until tender. Fluff it with a fork.½ cup bulgur wheat, ¾ cup water
- Heat a large pan over medium heat. Add the chopped cashews and toast for 4–5 minutes, stirring often. Once golden and fragrant, remove and set aside.¼ cup raw cashews
- In the same pan, add the edamame and ¼ cup water. Cook for 5–6 minutes until the water evaporates. Season with salt and pepper, then remove from the heat.1/2 cup edamame beans, salt, pepper
- In a medium bowl, whisk the rice vinegar, salt, and pepper (and a pinch of sugar if using). Fold in the diced mango, cooked edamame, and half of the cilantro.¼ cup fresh cilantro, 1 mango, 1/2 cup edamame beans, 1/2 tbsp rice vinegar, salt, sugar
- Pat the shrimp dry with paper towels. In a bowl, toss shrimp with flour, smoked paprika, chili powder, salt, and pepper until coated.10 oz shrimp, 1 tbsp all-purpose flour, 2 tsp smoked paprika, 2 tsp chili powder, 4 cloves garlic
- Heat a drizzle of oil in the pan over medium-high heat. Add the shrimp and cook for 2–3 minutes or until fully pink. Add minced garlic for the last 30 seconds.1-2 tbsp oil
- Stir the remaining cilantro and half of the cashews into the bulgur. Divide into bowls, top with the spicy shrimp and mango salsa, and finish with a drizzle of spicy mayo and the remaining cashews.4 tbsp spicy mayo
Nutrition
Notes
- The nutrition information provided here is intended as a rough guide, only. We are not licensed nutritionists.
