Sautéed Shrimp with Mango Salsa & Coconut Cauliflower Rice

Sautéed Shrimp with Mango Salsa & Coconut Cauliflower Rice

6 Reviews
From: EatingWell.com, November 2017

Shrimp and rice get a tropical makeover in this healthy 400-calorie dinner. Instead of rice, we've combined riced cauliflower and coconut milk for light coconut rice topped with spicy shrimp and a juicy mango-avocado salsa to cool it all down. Squeeze on some fresh lime juice before digging in to take this easy meal to the next level.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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
  • 1½ tablespoons lime juice, plus wedges for serving
  • 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), peeled and deveined
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin

Preparation

  • Prep

  • Ready In

  1. Combine mango, avocado, bell pepper, jalapeño, scallion, cilantro, 1 tablespoon oil, lime juice and ¼ teaspoon salt in a medium bowl.
  2. Place cauliflower in a food processor. Pulse until chopped into rice-size pieces.
  3. Heat 1 tablespoon oil, coconut milk and the remaining ¼ 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.
  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 information

  • Serving size: ½ cup cauliflower rice, 3 oz. shrimp & 2 Tbsp. salsa
  • Per serving: 387 calories; 22 g fat(12 g sat); 8 g fiber; 26 g carbohydrates; 27 g protein; 151 mcg folate; 183 mg cholesterol; 15 g sugars; 0 g added sugars; 1,806 IU vitamin A; 118 mg vitamin C; 120 mg calcium; 2 mg iron; 485 mg sodium; 1,080 mg potassium
  • Nutrition Bonus: Vitamin C (197% daily value), Folate (38% dv), Vitamin A (36% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 fat, 3 lean protein, 1 fruit, 1 vegetable

Reviews 6

February 11, 2018
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By: Jodie Johnson
This was a family favorite!
January 27, 2018
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By: denise schemenauer
This was good. Added a bit of honey to the salsa and a bit of cayenne to the shrimp. It was not terribly filling, unfortunately, so I ended eating more than a serving, and then the calories get pretty high. Probably could cut the oil from the salsa and half the avocado
January 15, 2018
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By: Anna
The salsa and the shrimp were the stars here. The salsa was outstanding. I added a little honey because the mangos I used weren't fully ripe. The cauliflower rice I'm not a big fan of, but with the addition of the coconut milk and toasted coconut, it was tastier than usual.
January 12, 2018
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By: Trina
This was very good. It had great flavor and the serving size was very good and for the calorie amount, this will definitely be a do-over.
December 29, 2017
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By: Jennifer Muehleck-Phillips Gle
Not bad. It's nothing I'm going to promote but it was fine for a weeknight dinner.
November 27, 2017
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By: Michelle Edelbaum, Digital Dir
I could eat this recipe every day it is that good. The flavors are so fresh, the shrimp is so succulent and the cauliflower rice so satisfying. And it is so fast! perfect for a busy weeknight.
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