Sauteed Shrimp with Mango Salsa
Creamy Coconut Cauli-Rice
Ingredients
- 2 mangos, chopped
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp lime juice
- ¾ tsp salt, divided
- ¼ tsp pepper
- 2 lb peeled and deveined, large raw shrimp
- 1 tsp chili powder
- 1 tsp ground cumin
- 2 Tbsp olive oil
Instructions
- Toss together mango, bell pepper, jalapeño, cilantro, lime juice, and ¼ tsp each salt and pepper.
- Toss shrimp with chili powder and cumin.
- Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or until shrimp turn pink.
- Serve shrimp with salsa and Creamy Coconut Cauli-Rice recipe.
Side Dish Ingredients
- 2 (16-oz) pkg cauliflower crumbles (such as Green Giant)
- 2 Tbsp vegetable oil
- ½ cup unsweetened coconut milk
Side Dish Instructions
- Sauté cauliflower in hot oil in a large skillet over medium-high heat 3 minutes; add milk. Cover and cook 15 minutes or until cauliflower is tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
225
|
79
|
304
|
| Fat (g) | 7 | 7 | 14 |
| Sat. Fat (g) | 1 | 3 | 4 |
| Protein (g) | 22 | 1 | 23 |
| Carb (g) | 20 | 2 | 22 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 530 | 15 | 545 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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