Description
A vibrant and flavorful bowl featuring coconut-infused rice, honey-lime seared shrimp, and a zesty mango salsa.
Ingredients
1 lb jumbo shrimp, peeled and deveined
1.5 cups jasmine rice
1 can (14 oz) full-fat coconut milk
1 ripe mango, diced
1/2 red onion, finely diced
1/4 cup fresh cilantro, chopped
2 tbsp honey
2 limes, juiced
3 cloves garlic, minced
1 avocado, sliced
1 tbsp avocado oil
1/2 tsp red pepper flakes
Salt and pepper to taste
Instructions
Step 1: Rinse the jasmine rice under cold water. In a pot, combine rice, coconut milk, and 1/2 cup water. Bring to a boil, then simmer on low for 18 minutes until tender.
Step 2: In a medium bowl, whisk lime juice, honey, minced garlic, red pepper flakes, salt, and pepper. Add shrimp and toss to coat; marinate for 10 minutes.
Step 3: Prepare the salsa by mixing diced mango, red onion, and cilantro in a small bowl with a squeeze of lime.
Step 4: Heat oil in a skillet over medium-high. Sear shrimp for 2-3 minutes per side until pink and opaque.
Step 5: Divide coconut rice into bowls. Top with seared shrimp, mango salsa, and avocado slices. Garnish with extra cilantro if desired.
Notes
Ensure the skillet is very hot before adding the shrimp to get a juicy, caramelized exterior without overcooking the center.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Tropical / Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 425 kcal
- Sugar: 12g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 145mg
