Shrimp Summer Roll Macro Bowl

Can everyone just agree that mango + jalapeño is literally the most insanely amazing flavour combination that ever existed!? I mean, come on! It’s like this fresh, fruity, sweet & spicy burst of food amazingness.

I’m positive that no matter what else you put in your bowl, if it’s got mango + jalapeño in it, you literally can’t go wrong. (I feel like I may get some pushback on this, but I stand firm in my viewpoint. Just… don’t go saying you’re putting a “dirty sock” in your macro bowl. That doesn’t count.)

Anyway, this Shrimp Summer Roll-inspired macro bowl is an easy and totally meal-preppable recipe that’s fresh, flavourful, and has that sweet & spicy kick I absolutely adore. It takes minimal prep work, is loaded with nutrients (hellooooo cabbage, zucchini, cucumber & carrots!) and is the perfect companion on a hot summer’s day.

To make this bowl, I simply used all of the ingredients I prepped in my Shrimp Summer Roll Lunch Prep. Recipe & details available below!


  • ½ cup long grain rice

  • 4 jumbo shrimp, cooked & chilled

  • ¼ cup sliced mango

  • ½ cup chopped red cabbage

  • ¼ cup cucumber noodles

  • ¼ cup julienned carrots

  • 1 cup zucchini noodles

  • 2-3 slices jalapeño

  • 1 tbsp VH Sweet Chili Thai Sauce

  • 1 tbsp water


  1. In a small bowl, whisk together Sweet Chili Thai Sauce and water

  2. Layer all ingredients - rice, zucchini, cabbage, carrots, cucumber, mango, shrimp & jalapeño - in a storage container or bowl

  3. Top with sweet chili sauce

  4. Dig in!


calories per serving, 274


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