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
Source:, November 2017


Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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

387 calories; protein 27.5g; carbohydrates 25.8g; dietary fiber 7.9g; sugars 14.9g; fat 21.6g; saturated fat 12.1g; cholesterol 182.6mg; vitamin a iu 1806IU; vitamin c 117.7mg; folate 150.8mcg; calcium 120.3mg; iron 1.8mg; magnesium 83.4mg; potassium 1080.4mg; sodium 485mg; thiamin 0.1mg.

Reviews (9)

Read More Reviews
11 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is unbelievably delicious no changes perfect as is filling as well I think I will double the prawn amount next time Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
Lots of flavor! Will make again! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
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. Read More
Rating: 4 stars
Not bad. It's nothing I'm going to promote but it was fine for a weeknight dinner. Read More
Rating: 4 stars
This is really delicious and I've made it a few times it's a bit labor intensive but worth it. Read More
Rating: 5 stars
This was a family favorite! Read More