Shrimp and rice get a tropical makeover in this healthy 400-calorie dinner.
MAKES 4 SERVING/ TOTAL TIME 45 MINUTES
INGREDIENTS
1 large mango, chopped
1 avocado, chopped
½ cup chopped red bell pepper
1 medium jalapeño, finely chopped
1 scallion, sliced
3 tablespoons chopped cilantro
3 tablespoons liquid coconut oil, divided
1 ½ tablespoons lime juice,
½ teaspoon salt, divided
4 cups cauliflower florets
6 tablespoons reduced-fat coconut milk
2 tablespoons toasted unsweetened coconut flakes
1 pound raw shrimp (16-20 count),
½ teaspoon chili powder
½ teaspoon ground cumin
METHOD
STEP 1
Combine mango, avocado, bell pepper, jalapeño, scallion, cilantro, 1 tablespoon oil, lime juice and 1/4 teaspoon salt in a medium bowl.
STEP 2
Place cauliflower in a food processor. Pulse until chopped into rice-size pieces.
STEP 3
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.
STEP 4
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 Value
387 Kcal,
21.6g fat,
12.1g saturated fat,
7.5g fiber,
27.5g protein,
25.8g carbs
