Habanero-Mango Shrimp & Kale Bowl

This recipe is like a summery beachside meal packed into one super protein-rich, satisfying bowl. The Garlic Lime Shrimp are served with an abundance of kale, watermelon radish, mango, avocado, and quinoa and then tossed with a sweet and spicy Habanero Mango Dressing. 

It’s an incredible combination of flavors and textures that provides a rainbow of phytonutrients along with metabolism supporting protein in every bite. Feel free to get creative—you can sub in any type of kale, opt for cauliflower rice instead of quinoa, or use whatever type of radish you can find. And if you’re not a fan of heat, simply leave the habanero out of the dressing or swap with a milder pepper.


Wishing you health and happiness,
Mark Hyman, MD


Garlic Lime Shrimp

  • 2 tablespoons extra virgin olive oil
  • 1 lime, zested (juice kept for dressing)
  • 1 garlic clove, microplaned
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 pound shrimp, peeled and deveined

Habanero Mango Dressing

  • ⅓ cup mango
  • ½ habanero, seeds removed
  • ¼ cup cilantro leaves
  • 1 lime, juiced (about 2 tablespoons)
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon sea salt
  • 2 tablespoons extra virgin olive oil
  • ¼ cup filtered water


  • 1 bunch curly kale, thick stems removed, roughly chopped
  • 1 cup cooked quinoa (optional, or cauliflower rice)
  • 1 medium watermelon radish, cut into thin rounds then quartered
  • ¼ cup mango, diced (optional)
  • ½ avocado, thinly sliced
  • Micro cilantro or regular cilantro leaves (for garnish)

1. To prepare the shrimp, combine the olive oil, lime zest, garlic, sea salt, and pepper in a bowl. Add the shrimp and stir to coat in the marinade. Allow to marinate while preparing the rest of the salad.

2. Make the dressing by adding all of the dressing ingredients into a high-speed blender, blend until smooth.

3. Preheat a large pan over medium-high heat. Once the pan is hot add the shrimp and cook for about 1 minute per side or until fully cooked. Transfer the shrimp from the pan onto a plate to rest once cooked.

4. To assemble the salad, toss the kale together with the dressing in a large bowl until evenly coated. Use your hands to massage and soften the kale. Add quinoa (if using) and toss. Divide the kale between two individual bowls.

5. Top each bowl with shrimp, radishes, mango (if using), avocado slices, then garnish with cilantro and serve immediately.

Nutritional analysis per serving (if serving two): Calories: 619, Total Fat: 30g, Saturated Fat: 4g, Cholesterol: 363mg, Sodium: 1074mg, Carbohydrates: 44g, Fiber: 11g, Sugars: 15g, Protein: 50g, Net Carbs: 33g

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