A quick, light & refreshing prawn & mango salsa burrito bowl perfect for the summer. It's low carb and packed full of protein healthy fats & nutrients.

Low carb prawn & mango salsa summer burrito bowl

I was inspired by my Smokey Pork Burrito Bowl recipe for this week's creation. I have a big soft spot for burrito bowls thanks to their flavour, brightness & variation. They're especially great for when you feel stuck in a rut with the same old salad for lunch or dinner as soon as the weather gets warmer.

What are burrito bowls?

Burrito bowls are pretty much an emptied burrito, so basically no tortilla! They've become particularly popular over the past few years and are perfect for those following a Primal diet. Most burrito bowls still come with the rice, but for this recipe we're swapping it for some cauliflower rice or slim rice - your pick!

Low carb prawn & mango salsa summer burrito bowl

Low carb mango salsa

This recipe isn't just colourful to look at, it's easy and fun to make too! This time round I've opted for fresh, organic jumbo prawns and a delicious and refreshing mango salsa.

The mango salsa is actually my favourite part of the recipe. Paired with the jumbo king prawns (which have been marinated in lime juice, garlic powder & chilli) and fresh avocado slices, it works beautifully well for a summer time dish and has just a small amount of spice. Despite what you may think, it's really easy to make too.

This is also a great recipe if you're looking to meal prep your lunches or dinners in advance. Simply make a big batch and then enjoy the leftovers for a few days throughout the week. Mmm, mmm!

Low carb mango salsa with lime juice & coriander

Prawn & Mango Salsa Summer Burrito Bowl 

 Main course
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 25 minutes
Servings: 4 servings
Burrito bowl
  • 1/2 tsp garlic powder
  • 1/2 tsp hot chilli powder
  • 2 tbsp lime juice
  • 1/2 tsp avocado oil
  • 300g organic king prawns
  • 2 avocados, sliced
  • 4 large handfuls of mixed greens (I use spinach, rocket & watercress)
  • 30g fermented red cabbage
  • 1 cauliflower, blitzed into cauliflower rice or slim rice
  • 1 tsp chilli flakes

Mango salsa

  • 1 large mango, diced
  • 1/4 red onion, diced
  • 1 tbsp coriander, chopped
  • 1 green birds eye chilli, de-seeded and sliced
  • 1 tbsp lime juice
  • Pinch of salt


  • Begin by adding the garlic powder, chilli powder, lime juice and avocado oil to a bowl and add the prawns. Mix everything together and set aside.
  • In another bowl, add the ingredients for the mango salsa and mix everything thoroughly together.
  • Heat a pan with oil and gently cook the prawns (with any remaining juice) for a few minutes until they're pink.
  • Divide 4 serving of the mango salsa evenly between 4 bowls and add the other ingredients (cabbage, greens, avocado & cauliflower rice). Add the bowls to each bowl and serve with a large pinch of chilli flakes to each bowl.
  • Dig in and enjoy!