Chili-Lime Shrimp with Coconut Rice & Mango Salsa

A delightful combination of zesty chili-lime shrimp, creamy coconut rice, and refreshing mango salsa. This dish is a perfect blend of spicy, sweet, and tangy flavors, creating a refreshing and exciting dinner that’s ready in no time.

Cook time: 35 minutes

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 lime juice and zest
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 0 salt to taste
• 0 black pepper to taste
• 1 pound shrimp peeled and deveined
• 1 pound shrimp marinated
• 0 cilantro fresh, chopped (optional for garnish)
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 tablespoon sugar optional
• 0 salt
• 1 portion coconut rice cooked
• 1 ripe mango diced
• 0.5 red bell pepper diced
• 0.25 red onion finely chopped
• 1 jalapeño seeded and minced (optional)
• 1 lime juice
• 2 tablespoons cilantro fresh, chopped
• 0 salt
• 0 black pepper
• 1 portion mango salsa prepared
• 1 portion chili-lime shrimp cooked
• 1 portion coconut rice cooked
• 1 portion mango salsa prepared

Instructions

1. In a bowl, combine olive oil, lime juice, lime zest, chili powder, cumin, garlic powder, paprika, salt, and pepper. Add the shrimp and toss to coat. Let it marinate for about 10 minutes while you prepare the rice and salsa.
2. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes on each side, or until they turn pink and opaque. Remove from heat and sprinkle with fresh cilantro if desired.
3. In a medium saucepan, combine the rice, coconut milk, water, sugar, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
4. Remove from heat and let the rice sit, covered, for a few minutes. Fluff with a fork before serving.
5. In a bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if using), lime juice, and cilantro. Mix well and season with salt and pepper to taste.
6. Let the salsa sit in the fridge while you finish the rest of the meal. This allows the flavors to meld together.
7. Serve the chili-lime shrimp on a plate. Add a generous scoop of coconut rice on the side. Finish with a serving of mango salsa.