Shrimp with Coconut Cauliflower Rice and Mango Salsa

Some dishes simply strike the perfect chords. The moment I tasted this Shrimp with Coconut Cauliflower Rice and Mango Salsa, it was love at first bite. Amidst exclamations of delight, my husband remarked that it reminded him of our past tropical getaways. The beauty of this easy seafood recipe is not only in its delightful flavors but also in its nutritional value – plus, it’s a low-calorie meal!

This dish combines the succulent flavors of blackened shrimp with the creamy goodness of coconut cauliflower rice and the tangy sweetness of mango salsa. It’s one of the best shrimp and cauliflower rice recipes you’ll come across, a perfect blend of savory, sweet, and spicy.

Recipe Ingredients

There are three parts to this shrimp and cauliflower rice recipe: the shrimp, the cauliflower rice, and the mango salsa. Here is what you’ll need.

Blackened Shrimp Ingredients:

• Shrimp: The star of the dish, providing a healthy dose of protein.
• Extra virgin olive oil: Enhances the flavor and helps in cooking the shrimp evenly.
• Blackening spices: Gives the shrimp a bold, smoky flavor.

Coconut Cauliflower Rice Ingredients:

• Cauliflower: A low-carb alternative to rice, packed with vitamins and fiber.
• Extra virgin olive oil: Adds a rich flavor to the cauliflower rice.
• Coconut milk: Gives the cauliflower rice a slightly creamy texture and tropical flavor.
• Unsweetened coconut flakes: Add a delightful texture and enhances the coconut flavor.
• Kosher salt, fresh ground pepper: For seasoning according to taste.

Mango Salsa Ingredients:

• Mangoes: Add sweetness and vitamins with a tropical twist.
• Red bell pepper: Provides a crunchy texture and a pop of color.
• Red onion, fresh cilantro, jalapeño pepper: Essential ingredients for a flavorful salsa.
• Lime juice and orange juice: Add a citrusy zing and acidity to balance the sweetness of the mangoes.
• A pinch of kosher salt: To enhance all the flavors.

The Recipe Step-by-Step

While this recipe may appear sophisticated, it’s surprisingly simple to assemble.

• The most time-consuming task is chopping the salsa ingredients, so begin with this step.
• While the salsa rests and the flavors meld, proceed to prepare the cauliflower and cook it.
• Lastly, as the cauliflower cooks, season and cook the shrimp.
• Everything will be ready to plate simultaneously.

For the full recipe, please see below!

How to Make Mango Salsa

Chop, chop, then chop some more. Press the juice, add to the bowl, toss everything together. Cover and let it rest while you prepare the cauliflower and shrimp.

For more details on this easy Mango Salsa recipe, check out this post.

How to Make Cauliflower Rice

For the longest time, I was intimated to make Cauliflower Rice. Once I tried, there was no turning back. It’s so easy and delicious.

• Remove the leaves and stem from the cauliflower head. You only need the florets.
• Cut the cauliflower florets into smaller, manageable chunks. This makes it easier to process.
• Place the cauliflower chunks in the food processor fitted with a grating or shredding attachment.
• Pulse the cauliflower until it reaches a rice-like consistency. Be careful not to over-process; you want it to resemble grains of rice, not turn into a puree.
• Don’t overcrowd the food processor: Process in batches if necessary to avoid overcrowding, which can lead to uneven results.
• Cook in a deep pan or Dutch oven per recipe instructions below.

How to Make Blackened Shrimp

This steps takes about 6 minutes, and by the time your shrimp is cooked the cauliflower will be ready as well.

• Simply toss the shrimp in a bowl with blackening spices and one tablespoon olive oil.
• Heat a large non-stick skillet over medium high heat.
• Once hot, add the shrimp and cook for 2 to 3 minutes per side until the shrimp is cooked through.

If you prefer a more intense taste, you can marinate the shrimp ahead of time to allow the flavors to penetrate. Simply toss them with the blackening spices and olive oil in a sealed plastic bag or airtight container a few hours before cooking.

How to serve this Healthy Seafood Meal?

Serve the cold or room temperature mango salsa alongside the warm shrimp and cauliflower. Add a finishing touch with a sprinkle of fresh cilantro or a few extra coconut flakes for garnish. Squeeze on some fresh lime juice if you’d like.

Tips and Substitutions

• If your store doesn’t carry “blackening seasoning”, “Cajun or Creole seasonings are very similar. You can also make your own blend (see recipe here).
• If you prefer a lower spice level, reduce or omit the blackening spices. While they bring an extra layer of flavor to this easy shrimp recipe, the dish will still be bright and flavorful.
• Pineapple is a delicious substitute for mango. You can also use frozen mango chunks and let them thaw overnight in your refrigerator.
• If you have no food processor or want to save some time, you can find riced cauliflower in most grocery stores, either in the produce section or in the freezer section.
• Pulse the cauliflower until it reaches a rice-like consistency. Be careful not to over-process; you want it to resemble grains of rice, not turn into a puree.
• Don’t overcrowd the food processor: Process in batches if necessary to avoid overcrowding, which can lead to uneven results.
• You can store unused coconut milk in an airtight container in the refrigerator for about a week. Or better yet, freeze it in an ice cube tray and pull out a few cubes at a time as needed. 

Advance Preparation

Here are some advance prep recommendations for this Shrimp with Coconut Cauliflower Rice and Mango Salsa recipe to make your cooking process even smoother:

• Pre-chop Ingredients: A significant time-saver is to pre-chop your mangoes, red bell pepper, red onion, cilantro, and jalapeño pepper for the mango salsa. Store them separately in airtight containers in the refrigerator until you’re ready to assemble the salsa. This step can be done a day in advance.
• Prepare Blackening Spice Mix: If you’re using homemade blackening spices, you can prepare the spice mix ahead of time and store it in an airtight container. This way, when it’s time to cook the shrimp, you can simply toss them with the pre-made spice mix.
• Cauliflower Rice: If you’re making your cauliflower rice from scratch, you can also pulse the cauliflower florets in a food processor in advance. Store the riced cauliflower in an airtight container in the refrigerator until you’re ready to cook it. This can be done a day in advance.
• Marinate Shrimp: If you prefer marinated shrimp, you can toss them with the blackening spices and a bit of olive oil in a sealed plastic bag or airtight container a few hours before cooking. This allows the flavors to penetrate the shrimp for a more intense taste.
• Prepare Coconut Milk: If you’re using canned coconut milk and won’t be using the entire can, transfer the leftover coconut milk to an airtight container or ice-cube tray and refrigerate it. Be sure to give it a good stir before using it in the recipe.

By completing these prep steps in advance, you’ll streamline the cooking process and spend less time in the kitchen when you’re ready to put the meal together.

Variations

This Coconut Cauliflower with Mango Salsa is also a great accompaniment for salmon. Simply replace the shrimp with a grilled or baked salmon fillet for a delicious variation of this recipe.

Storage Instructions

Store leftovers separately in airtight containers in the refrigerator. They will keep for up to 3 days.

Conclusion

Our Shrimp with Coconut Cauliflower Rice and Mango Salsa is more than just a meal; it’s a culinary tropical vacation! It’s distinct flavors and textures blended into a harmonious whole. It’s a prime example of healthy recipes with cauliflower rice that don’t skimp on flavor. So why wait? Give this recipe a try and enjoy a plateful of health and happiness!

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