SAUTÉED SHRIMP WITH MANGO SALSA & COCONUT CAULIFLOWER RICE

Shrimp and rice get a tropical makeover in this healthy 400-calorie dinner. 

 

MAKES 4 SERVING/ TOTAL TIME 45 MINUTES

INGREDIENTS

1 large mango, chopped

1 avocado, chopped

½ cup chopped red bell pepper

1 medium jalapeño, finely chopped

1 scallion, sliced

3 tablespoons chopped cilantro

3 tablespoons liquid coconut oil, divided

1 ½ tablespoons lime juice,

½ teaspoon salt, divided

4 cups cauliflower florets

6 tablespoons reduced-fat coconut milk

2 tablespoons toasted unsweetened coconut flakes

1 pound raw shrimp (16-20 count),

½ teaspoon chili powder

½ teaspoon ground cumin

 

METHOD

STEP 1

Combine mango, avocado, bell pepper, jalapeño, scallion, cilantro, 1 tablespoon oil, lime juice and 1/4 teaspoon salt in a medium bowl.

STEP 2

Place cauliflower in a food processor. Pulse until chopped into rice-size pieces.

STEP 3

Heat 1 tablespoon oil, coconut milk and the remaining 1/4 teaspoon 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.

STEP 4

Toss shrimp with chili powder and cumin. Add the remaining 1 tablespoon 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.

 

Nutrition Value

387 Kcal,

21.6g fat,

12.1g saturated fat,

7.5g fiber,

27.5g protein,

25.8g carbs