Rating: 4.64 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 4
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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.

Source: EatingWell.com, November 2017

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Recipe Summary test

active:
45 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

1/2 cup cauliflower rice, 3 oz. shrimp & 2 Tbsp. salsa
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.

4 fat, 3 lean protein, 1 fruit, 1 vegetable

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