Name: Sautéed Shrimp with Mango Salsa & Coconut Cauliflower Rice
Prep time: 45 min
Total time: 45 min
Ingredients: 1 large mango, chopped; 1 avocado, chopped; 0.5 cup chopped red bell pepper; 1 medium jalapeño, finely chopped; 1 scallion, sliced; 3 tablespoons chopped cilantro; 3 tablespoons liquid coconut oil, divided; 1.5 tablespoons lime juice, plus wedges for serving; 0.5 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; 0.5 teaspoon chili powder; 0.5 teaspoon ground cumin

Sautéed Shrimp with Mango Salsa & Coconut Cauliflower Rice

4.6

(11)

9 Reviews

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.

Carolyn Casner

Updated on June 12, 2019

Prep Time:

45 mins

Total Time:

45 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity High Fiber High-Protein Low Sodium Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

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, 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

Directions

Combine mango, avocado, bell pepper, jalapeño, scallion, cilantro, 1 tablespoon oil, lime juice and 1/4 teaspoon salt in a medium bowl.
Place cauliflower in a food processor. Pulse until chopped into rice-size pieces.
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.
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 Facts (per serving)

387	Calories
22g	Fat
26g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 387
% Daily Value *
Total Carbohydrate 26g	9%
Dietary Fiber 8g	28%
Total Sugars 15g
Protein 28g	55%
Total Fat 22g	28%
Saturated Fat 12g	61%
Cholesterol 183mg	61%
Vitamin A 1806IU	36%
Vitamin C 118mg	131%
Folate 151mcg	38%
Sodium 485mg	21%
Calcium 120mg	9%
Iron 2mg	10%
Magnesium 83mg	20%
Potassium 1080mg	23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.