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Mango Shrimp Bowl | What's For Dinner

Ingredients

12 oz large shrimp, peeled and deveined1.5 cups cooked jasmine rice1 medium ripe mango, diced1/2 medium red bell pepper, diced1/4 small red onion, thinly sliced3 tbsp fresh cilantro, chopped3 tbsp lime juice3 tbsp coconut milk1 tsp chili powder1/2 tsp ground cumin1 tbsp olive oil3/4 tsp salt

Instructions

1

Stir coconut milk into the warm cooked rice for coconut rice. Season with a pinch of salt.

2

Make the mango salsa: combine diced mango, bell pepper, red onion, 2 tbsp cilantro, and 2 tbsp lime juice.

3

Toss shrimp with olive oil, chili powder, cumin, and 1/2 tsp salt.

4

Cook shrimp in a hot skillet for 2 minutes per side until pink and slightly charred.

Tip: Don't overcook the shrimp. They're done as soon as they curl into a C shape. If they're an O, they're overdone.

5

Divide coconut rice between bowls. Top with shrimp and mango salsa. Squeeze remaining lime juice over everything. Garnish with cilantro.

Nutrition per Serving

380kcal

Calories

28g

Protein

48g

Carbs

8g

Fat

3g

Fiber

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Mango Shrimp Bowl

Ingredients

Instructions

Nutrition per Serving

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