Name: Shrimp with Mango Salsa and Coconut Cauliflower Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tropical
Ingredients: 1 lb raw shrimp, peeled and deveined; 1 tablespoon olive oil or coconut oil; 2 cloves garlic, minced; 1/2 teaspoon paprika; Salt and pepper, to taste; 1 tablespoon lime juice; 1 ripe mango, diced; 1/2 red bell pepper, diced; 1/4 red onion, finely chopped; 1 small jalapeño (optional), minced; 2 tablespoons fresh cilantro, chopped; 1 tablespoon lime juice; Pinch of salt; 4 cups riced cauliflower (fresh or frozen); 1/2 cup full-fat coconut milk; 1 tablespoon olive oil; Salt, to taste; 2 tablespoons shredded coconut (optional)

Description

Shrimp with Mango Salsa and Coconut Cauliflower Rice is a vibrant, tropical-inspired dish featuring juicy shrimp, sweet and tangy mango salsa, and creamy coconut-infused cauliflower rice. It’s refreshing, light, and packed with bold, nutritious flavors.

Ingredients

Units Scale

1 lb raw shrimp, peeled and deveined
1 tablespoon olive oil or coconut oil
2 cloves garlic, minced
1/2 teaspoon paprika
Salt and pepper, to taste
1 tablespoon lime juice
1 ripe mango, diced
1/2 red bell pepper, diced
1/4 red onion, finely chopped
1 small jalapeño (optional), minced
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
Pinch of salt
4 cups riced cauliflower (fresh or frozen)
1/2 cup full-fat coconut milk
1 tablespoon olive oil
Salt, to taste
2 tablespoons shredded coconut (optional)

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Instructions

In a bowl, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Stir and set aside to marinate.
Heat oil in a skillet over medium heat. Add garlic and sauté briefly. Add shrimp, season with paprika, salt, and pepper, and cook 2–3 minutes per side until pink and opaque. Finish with lime juice.
In another skillet, heat oil and add riced cauliflower. Sauté for 5–7 minutes, then stir in coconut milk and salt. Simmer until creamy. Add shredded coconut if using and stir to combine.
To serve, place a bed of coconut cauliflower rice on each plate. Top with shrimp and spoon over mango salsa. Garnish with extra cilantro or lime wedges if desired.

Notes

Use chicken or tofu instead of shrimp for a protein variation.
Add avocado to the mango salsa for extra creaminess.
Increase jalapeño or add red chili flakes to boost heat.
Try pineapple or papaya as a substitute for mango.
Use full-fat canned coconut milk for best results.

Nutrition

Serving Size: 1/4 of recipe
Calories: 320
Sugar: 8g
Sodium: 420mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 24g
Cholesterol: 160mg