Sautéed Shrimp with Mango Salsa & Coconut Cauliflower Rice
Ingredients
- 1 large mango, chopped
- 1 avocado, chopped
- ½ cup chopped red bell pepper
- 1 medium jalapeno, finely chopped
- 1 scallion, sliced
- 3 Tbsp chopped cilantro
- 3 Tbsp liquid coconut oil, divided
- 1½ Tbsp lime juice, plus wedges for serving
- ½ tsp salt, divided
- 4 cups cauliflower florets
- 6 Tbsp reduced-fat coconut milk
- 2 Tbsp toasted unsweetened coconut flakes
- 1 lb raw shrimp (16 - 20-count), peeled and deveined
- ½ tsp chili powder
- ½ tsp ground cumin
Instructions
- Combine mango, avocado, bell pepper, jalapeño, scallion, cilantro, 1 Tbsp oil, lime juice and ¼ tsp salt in a medium bowl.
- Place cauliflower in a food processor. Pulse until chopped into rice-size pieces.
- Heat 1 Tbsp oil, coconut milk and the remaining ¼ tsp salt in a large nonstick skillet over medium-high heat. Add the cauliflower and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl and stir in coconut flakes. Wipe out the pan.
- Toss shrimp with chili powder and cumin. Add the remaining 1 Tbsp oil and the shrimp to the pan. Cook over medium heat, stirring occasionally, until just cooked through, 3 to 4 minutes. Serve the shrimp and cauliflower rice with the salsa.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
387
|
387
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 27 | 27 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 485 | 485 |
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