Shrimp with Coconut Cauliflower Rice and Mango Salsa
This Shrimp with Coconut Cauliflower Rice 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 recipes you'll come across, a perfect blend of savory, sweet, and spicy.
Servings: 4
Calories: 365kcal
Equipment
Ingredients
Blackened Shrimp Ingredients
- 1 lb shrimp
- 1 tbsp extra virgin olive oil
- 1 tbsp blackening spices (see notes)
Coconut Cauliflower Rice Ingredients
- 1 head cauliflower
- 1 tbsp extra virgin olive oil
- 1/2 cup coconut milk
- 1/4 cup unsweetened coconut flakes
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground pepper
Mango Salsa Ingredients
- 2 mangoes peeled and diced - about 2 cups
- 1 cup red bell pepper diced
- 1/2 cup red onion
- 1/4 cup fresh cilantro
- 1 jalapeño pepper
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1 pinch kosher salt
Instructions
Make the mango salsa
- Chop all salsa ingredients and place them in a bowl. Add orange and lime juice and a pinch of salt. Combine gently and refrigerate until serving time.
Make the cauliflower rice
- Place the cauliflower florets in a food processor. Pulse about 10 times until the texture resembles the size of rice grains.
- Heat 1 tablespoon olive oil in a 5 quart sauté pan. Add cauliflower rice, coconut milk, coconut flakes, salt and pepper
- Cook for about 10 minutes until softened.
Cook the shrimp
- 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.
- Serve warm shrimp and cauliflower with cold or room temperature mango salsa on the side.
Notes
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).
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.
Leftover mango salsa, shrimp and cauliflower are best stored in separate airtight containers. They will keep for 3 days in your refrigerator.
Nutrition
Calories: 365kcal | Total Carbohydrate: 29g | Protein: 28g | Total Fat: 18g | Saturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 755mg | Potassium: 1134mg | Dietary Fiber: 6g | Total Sugars: 19g | Vitamin A: 2199IU | Vitamin C: 166mg | Calcium: 133mg | Iron: 3mg | Includes Added Sugar: 0g