Sautéed Shrimp with Mango Salsa Coconut Cauliflower Rice
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, plus wedges for serving
- 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), peeled and deveined
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
Instructions
Sautéed Shrimp with Mango Salsa & Coconut Cauliflower Rice serves 4 original recipe by EatingWell.
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