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Are you looking for a light, flavorful meal with an island vibe? This Tropical Shrimp with Coconut Lime Mango Rice is a deliciously different dish perfect for dinner or meal prep for lunches.
Combining zesty lime shrimp and sweet coconut mango rice creates a beautiful blend of satisfying and refreshing flavors. Low in calories and WW points, you’ll love adding this to your list of lighter meals.
- Tropical Shrimp with Coconut Mango Rice
- Healthy Weight Watchers Lime Shrimp and Coconut Mango Rice
- Ingredients to Make Tropical Lime Shrimp with Coconut Mango Rice
- Step-by-Step Instructions for Tropical Shrimp with Rice – Just 2 Easy Steps!
- Tropical Lime Shrimp with Coconut Mango Rice
- Anti-Inflammatory Foods List PDF
Tropical Shrimp with Coconut Mango Rice
This recipe was really good. Iโm not a big fan of mango either, but it was good in this recipe. I really liked the coconut milk in the rice. I give this recipe 5 stars! – Sandi S.
Mango and coconut might seem like unusual additions to a savory shrimp dish, but once you’ve tried this, you’ll agree that the sweet and savory combo is simply delicious.
I’ve made this dish several times, and my family can’t get enough of it. It’s quick to prepare and can be enjoyed hot or cold, making it versatile.
While this recipe shines when you cook fresh shrimp, you can use pre-cooked shrimp or even substitute chicken for easier meal prep. I’ve made it with tilapia, too.
Healthy Weight Watchers Lime Shrimp and Coconut Mango Rice
This delightful dish is light, refreshing, and packed with nutritious ingredients. It features lean protein from the shrimp, whole grains from the brown rice, and plenty of fruit from the mango. The healthy fats from the coconut milk add richness without being heavy.
WW members can directly track the recipe in their WW app with the recipe analyzer feature or by using thisย WW app recipe link.
Ingredients to Make Tropical Lime Shrimp with Coconut Mango Rice
To create this tasty, healthy dish, you’ll need the following ingredients:
For the Shrimp:
- Cooked shrimp (medium, large, or extra-large, thawed if frozen)
- Lime juice
- Chili powder
- Cumin
- Salt
- Cooking spray
For the Coconut Mango Rice:
- Brown rice (uncooked)
- Unsweetened almond milk (or other non-dairy milk)
- Light coconut milk (unsweetened, canned)
- Water
- Shredded unsweetened coconut
- Coconut extract (optional, for bolder coconut flavor)
- Mango chunks (fresh or frozen, thawed)
Step-by-Step Instructions for Tropical Shrimp with Rice – Just 2 Easy Steps!
Follow these steps to make this delightful, healthy dish.
Step 1 – Cook the Coconut Mango Rice
In a saucepan, combine brown rice, unsweetened almond milk, light coconut milk, water, and coconut extract (optional). Bring to a boil, then reduce heat to low, cover, and simmer according to package instructions until the rice is tender.
Once the rice is done, fluff it with a fork. Gently stir in the mango chunks.
Step 2 – Prepare the Lime Shrimp and Serve
Mix chili powder, cumin, and salt in a bowl. Sprinkle this spice mixture over the shrimp.
Heat a non-stick skillet on the stovetop over medium heat. Spray with cooking spray. Add the seasoned shrimp and cook for 1 to 2 minutes. (Do not overcook, or the shrimp will become tough.)
Pour lime juice into the skillet with the shrimp. Continue cooking for another 1 to 2 minutes, allowing the shrimp to absorb the flavors.
To serve, plate a portion of the coconut mango rice for each person. Top with the lime shrimp and sprinkle with shredded unsweetened coconut.
I really like the flavor combination. I had never had mango before, but it was very good. My husband and I really like this. I was easy to make and so good, we will definitely be making this again. – Diane K.
Tropical Lime Shrimp with Coconut Mango Rice
Ingredients
For Shrimp
- 12 ounces cooked shrimp, medium, large, or extra-large thawed if frozen
- ยฝ cup lime juice
- 3 tsp chili powder
- 3 tsp cumin
- ยฝ tsp salt
- cooking spray
For the Coconut Mango Rice
- โ cup brown rice uncooked
- ยฝ cup almond milk unsweetened, other non-dairy milks may be used
- ยฝ cup light coconut milk unsweetened, canned
- ยผ cup water
- 8 tsp shredded unsweetened coconut
- 1 tsp coconut extract optional
- 2 cups mango chunks fresh or frozen, thawed
Instructions
For Coconut & Mango Rice
- Cook rice according to package instructions on the stove top or in an Instant Pot, except use the listed almond milk, coconut milk, and water in place of water only.
- If desired, add 1 teaspoon coconut extract for a bolder coconut flavor.
- When the rice is done, fluff it with a fork. Gently stir in mango.
For Lime Shrimp
- While rice is cooking, prepare shrimp. If the shrimp has tails, remove them.
- Add the shrimp to a skillet on the stove top over medium heat. Spray with 2 to 3 spritzes of cooking spray. Sprinkle with spices and cook for 1 to 2 minutes. (Do not overcook or the shrimp will become tough.)
- Pour in the lime juice and cook for 1 to 2 minutes more.
- To serve, plate 1/2 cup rice for each person. Top with 3 ounces of shrimp and sprinkle with 2 teaspoons of coconut.
WW Information
WW Program 2025
The WW Zero Point Foods updated on December 10, 2024, which changes the point value of some recipes. Use the WW recipe analyzer feature to confirm points. -Sara
Click here for the FREE 3 Day Meal Plan featured in Woman’s World magazine.
Notes
Nutrition
Anti-Inflammatory Foods List PDF
Download this free checklist to help you add more anti-inflammatory foods to your diet. You’ll be amazed at how good you feel when you include these foods on a regular basis.
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