Sauteed Shrimp With Mango Salsa & Coconut Cauliflower Rice Recipe

Sauteed shrimp with mango salsa and coconut cauliflower rice is a delicious and healthy dish that combines the flavors of succulent shrimp, sweet and tangy mango salsa, and fragrant coconut cauliflower rice. The shrimp is sauteed to perfection, while the mango salsa adds a refreshing and tropical twist. The coconut cauliflower rice is a low-carb alternative to traditional rice, and it is cooked in coconut milk for a creamy and flavorful finish. This dish is perfect for a light and satisfying meal.

4.4
18 Rating -
Rate
30minstotal
30m.total
Sauteed Shrimp With Mango Salsa & Coconut Cauliflower Rice
plan
Bookmark

ingredients serve

Ingredients for Sauteed Shrimp With Mango Salsa & Coconut Cauliflower Rice Recipe

  • 1/4 pound Shrimp, Peeled And Deveined
  • 1/2 tablespoon Olive Oil
  • 1/4 Ripe Mango, Diced
  • 0.06 cup Red Onion, Finely Chopped
  • 1/4 Jalapeno, Seeded And Minced
  • 0.06 cup Fresh Cilantro, Chopped
  • 1/4 Juice Lime
  • As required Salt To Taste
  • 1/4 can Coconut Milk
  • 1 cup Cauliflower Rice
  • 0.06 cup Shredded Coconut
  • as needed Additional Cilantro And Lime Wedges For Garnish

Directions: 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.
Nutrition
value
486
calories per serving
31 g Fat30 g Protein20 g Carbs12 g FiberOther

Current Totals

  • Fat
    31g
  • Protein
    30g
  • Carbs
    20g
  • Fiber
    12g

MacroNutrients

  • Carbs
    20g
  • Protein
    30g
  • Fiber
    12g

Fats

  • Fat
    31g

Vitamins & Minerals

  • Calcium
    141mg
  • Iron
    4mg
  • Vitamin A
    519mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    125mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    102mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    107mg
  • Manganese
    < 1mg
  • Phosphorus
    361mg
  • Selenium
    48mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp