Tropical Lime Shrimp with Coconut Mango Rice
This delicious, healthy recipe is a fresh, lightened version of a classic Caribbean dish. You'll love the flavor.
Calories: 354kcal
Servings:
Ingredients
For Shrimp
- 12 ounces cooked shrimp, medium, large, or extra-large thawed if frozen
- ½ cup lime juice
- 3 tsp chili powder
- 3 tsp cumin
- ½ tsp salt
- cooking spray
For the Coconut Mango Rice
- ⅔ cup brown rice uncooked
- ½ cup almond milk unsweetened, other non-dairy milks may be used
- ½ cup light coconut milk unsweetened, canned
- ¼ 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
Notes
Makes 4 servings. Each serving is 1/2 cup brown rice, 1/2 cup mango, 3 ounces of shrimp, and 2 tsp unsweetened coconut.
Nutrition
Calories: 354 kcalCarbohydrates: 54 gProtein: 19 gFat: 7 gSaturated Fat: 3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 0.01 gCholesterol: 115 mgSodium: 929 mgPotassium: 461 mgFiber: 4 gSugar: 12 gVitamin A: 1591 IUVitamin C: 39 mgCalcium: 183 mgIron: 2 mg
