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Sautéed Shrimp with Mango Salsa & Coconut Cauliflower Rice Recipe

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4.3 from 15 reviews

This vibrant Sautéed Shrimp with Mango Salsa & Coconut Cauliflower Rice is a tropical-inspired, healthy dinner that combines spicy shrimp with a refreshing mango-avocado salsa and light coconut-infused cauliflower rice. The recipe uses fresh ingredients and coconut milk to create a flavorful, low-calorie meal perfect for a balanced lifestyle.

Ingredients

Mango Salsa

  • 1 large mango, chopped
  • 1 medium avocado, chopped
  • ½ cup chopped red bell pepper
  • 1 medium jalapeño, finely chopped
  • 1 medium scallion, sliced
  • 3 tablespoons chopped cilantro
  • 1 tablespoon liquid coconut oil
  • 1 ½ tablespoons lime juice, plus wedges for serving
  • ¼ teaspoon salt

Coconut Cauliflower Rice

  • 4 cups cauliflower florets
  • 6 tablespoons reduced-fat coconut milk
  • 2 tablespoons toasted unsweetened coconut flakes
  • 1 tablespoon liquid coconut oil
  • ¼ teaspoon salt

Sautéed Shrimp

  • 1 pound raw shrimp (16-20 count), peeled and deveined
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 tablespoon liquid coconut oil

Instructions

  1. Prepare the Mango Salsa: In a medium bowl, combine chopped mango, avocado, red bell pepper, finely chopped jalapeño, sliced scallion, chopped cilantro, 1 tablespoon liquid coconut oil, 1 ½ tablespoons lime juice, and ¼ teaspoon salt. Mix gently to combine and set aside to let flavors meld.
  2. Rice the Cauliflower: Place cauliflower florets in a food processor and pulse until they resemble rice-sized pieces. Be careful not to over-process to avoid mushy texture.
  3. Cook the Coconut Cauliflower Rice: Heat 1 tablespoon liquid coconut oil, coconut milk, and ¼ teaspoon salt in a large nonstick skillet over medium-high heat. Add the riced cauliflower and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl and stir in toasted unsweetened coconut flakes. Wipe out the pan for the next step.
  4. Prepare the Shrimp: In a bowl, toss the shrimp with chili powder and ground cumin to evenly coat.
  5. Sauté the Shrimp: Add 1 tablespoon liquid coconut oil to the same skillet and heat over medium heat. Add the seasoned shrimp and cook, stirring occasionally, until just cooked through and opaque, about 3 to 4 minutes.
  6. Assemble and Serve: Serve the sautéed shrimp over the coconut cauliflower rice, topped with the mango salsa. Squeeze additional fresh lime juice over the dish for an extra burst of flavor before serving.

Notes

  • Use reduced-fat coconut milk to keep the dish light and healthy.
  • Pulsing cauliflower instead of blending prevents it from becoming too mushy for the rice texture.
  • Adjust jalapeño amount depending on preferred spice level.
  • To save time, prepare the mango salsa while ricing the cauliflower.
  • Ensure shrimp are peeled and deveined for best texture and eating experience.
  • Serve immediately to enjoy the freshness of the salsa and optimal texture of the shrimp and cauliflower rice.

Find it online: https://cookedbysarah.com/sauteed-shrimp-with-mango-salsa-and-coconut-cauliflower-rice-recipe/