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Shrimp with Mango Salsa and Coconut Cauliflower Rice

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Shrimp with Mango Salsa and Coconut Cauliflower Rice is a vibrant, tropical low-carb dish combining juicy shrimp, fruity mango salsa, and creamy cauliflower rice infused with coconut milk. It’s healthy, fresh, and bursting with bold, refreshing flavors.

Ingredients

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  • 1 lb raw shrimp, peeled and deveined
  • 1 tbsp olive oil or coconut oil
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • Salt and black pepper, to taste
  • 1 tbsp lime juice
  • 1 ripe mango, diced
  • 1 red bell pepper, diced
  • 1/4 red onion, finely chopped
  • 1 jalapeño (optional), minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • Salt, to taste
  • 4 cups riced cauliflower (fresh or frozen)
  • 3/4 cup full-fat coconut milk
  • 1 tbsp olive oil
  • Salt, to taste
  • 2 tbsp shredded coconut (optional)

Instructions

  1. In a bowl, mix diced mango, bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and salt. Set aside.
  2. Heat oil in a skillet over medium heat. Add garlic and sauté for 30 seconds.
  3. Add shrimp, season with paprika, salt, and pepper, and cook for 2–3 minutes per side until pink and opaque. Finish with lime juice.
  4. In another skillet, heat olive oil and sauté riced cauliflower for 5–7 minutes until tender.
  5. Stir in coconut milk and salt. Simmer until the rice is creamy. Add shredded coconut if desired.
  6. To serve, place a portion of cauliflower rice on each plate, top with shrimp, and spoon mango salsa over the top.

Notes

  • Use full-fat coconut milk for richer cauliflower rice.
  • Make salsa ahead of time to enhance the flavor blend.
  • For extra texture, lightly toast the shredded coconut before adding to rice.

Nutrition

Find it online: https://tastyera.com/shrimp-with-mango-salsa-and-coconut-cauliflower-rice/