Sauteed Shrimp With Mango Salsa & Coconut Cauliflower Rice Recipe

Cooking Directions

• STEP 1.In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
• STEP 2.In the same skillet, add the diced mango, red onion, jalapeno, cilantro, lime juice, and salt. Stir to combine and cook for 2-3 minutes until the flavors meld together.
• STEP 3.In a separate saucepan, heat coconut milk over medium heat. Add the cauliflower rice and cook until tender, about 5-7 minutes. Stir in the shredded coconut and season with salt to taste.
• STEP 4.To serve, divide the coconut cauliflower rice among plates. Top with sauteed shrimp and spoon the mango salsa over the shrimp. Garnish with additional cilantro and lime wedges, if desired.

Cooking Tips

• Make sure to devein and remove the shells from the shrimp before cooking.
• For a spicier salsa, leave the seeds in the jalapeno. For a milder salsa, remove the seeds and membrane.
• You can use fresh or frozen shrimp for this recipe. If using frozen shrimp, make sure to thaw them before cooking.
• If you prefer a smoother texture for the cauliflower rice, you can pulse it in a food processor before cooking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the shrimp and cauliflower rice in a skillet over low heat until heated through.
• Serve this dish as a main course for a light and healthy dinner, or as a flavorful appetizer for a party or gathering.