I’ve got dinner covered tonight.
This little bowl is full of flavor and comfort—so much that I had to share. It’s one of those meals that feels like a hug, easy to assemble and impossible not to love.
For a while shrimp wasn’t doing it for me. Pregnancy changed my tastes in surprising ways, and for a couple of years shrimp ended up lower on the list. But tastes evolve—always have, always will—and lately shrimp is back in rotation in the best possible form.
Why didn’t I think to crust shrimp with sesame seeds sooner? I adore sesame—its nutty, toasty flavor is consistently in my top favorites—and the seeds add an irresistible crunch to the shrimp. The texture is everything.
What’s in the bowl:
- Quinoa tossed with mango and cilantro for bright, fresh flavor.
- Sesame-crusted shrimp, crisp and toasted.
- Slices of creamy avocado.
- Toasted sesame oil and extra sesame seeds for finish and aroma.
- Chunks of extra mango and plenty of lime to brighten everything.
The combination is layered and balanced: the chewy pop of quinoa, the sweet juiciness of mango, the crispy sesame exterior on the shrimp and the creamy avocado make every bite lively and satisfying. You can mix everything together for a composed bowl or eat components separately—both work great.
Here’s the recipe as presented:
Sesame Crusted Shrimp with Mango Quinoa
Yield: 2 servings • Total Time: 45 mins
Ingredients
- ½ pound peeled, raw and deveined jumbo shrimp
- 2 large eggs, beaten
- ½ cup sesame seeds
- 1 tablespoon flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons coconut oil (for cooking)
- 1 tablespoon toasted sesame oil (for drizzling)
- 1 teaspoon toasted sesame seeds (for topping)
- Sliced avocado for serving
Mango quinoa
- 2 cups water
- 1 cup dry quinoa, rinsed
- 1 tablespoon coconut oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 mango, peeled and chopped
- 3 tablespoons chopped fresh cilantro
Instructions
- Pat the shrimp dry. Prepare two bowls: one with the beaten eggs and one with sesame seeds, flour, salt and pepper mixed together.
- Heat a large skillet over medium and add the coconut oil. Dip each shrimp in the egg, then press into the sesame seed mixture so the seeds stick. Cook shrimp in the skillet without crowding, toasting the sesame seeds and cooking the shrimp about 1–2 minutes per side. Transfer to a plate and repeat.
- Assemble bowls: scoop quinoa into bowls, top with sesame-crusted shrimp, add mango chunks and avocado slices. Drizzle with toasted sesame oil, sprinkle additional sesame seeds and serve with lime if desired.
Mango quinoa method
Place water, quinoa, coconut oil, salt and pepper in a saucepan. Bring to a boil, reduce to a simmer, cover and cook 15 minutes or until liquid is absorbed. Remove from heat and stir in the chopped mango and cilantro.
Notes
Shrimp coating method adapted from Martha Stewart.
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Now, margaritas? Definitely a match.