Cuban Shrimp Bowls with Coconut Rice Mango Salsa and Fried Plantains
Ingredients
- 1 ripe mango (peeled and diced)
- ¼ red onion (chopped)
- 1 jalapeno (seeded and chopped)
- 1 lime (juiced)
- sea salt
- 2 tablespoons coconut oil
- 3/4 pound raw shrimp (peeled and deveined)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 cloves garlic (minced)
- 2 tablespoons fresh lemon juice (or lime juice)
- sea salt
- 1 tablespoon coconut oil
- 1 cup brown rice
- 2 cups full-fat canned coconut milk
- 1 tablespoon agave nectar
- zest of 1 lime
- ¼ teaspoon sea salt (or to taste)
- 2/3 cup coconut oil
- 3 inch large plantains (peeled and chopped into 1- rounds)
- 1 ripe avocado (diced)
- ½ cup fresh cilantro (chopped)
Instructions
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