Yields: 4 servings Prep Time: 20 minutes Cook Time: 15 minutes
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 cup cooked jasmine rice
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 cup chopped cilantro
- 1 jalapeño, finely minced (seeds removed for less heat)
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup full-fat coconut milk
- Optional garnishes: avocado slices, toasted sesame seeds, crumbled feta cheese
Instructions:
In a medium bowl, combine the diced mango, red bell pepper, cilantro, jalapeño, lime juice, olive oil, cumin, paprika, salt, and black pepper. Stir well to coat.
Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque.
Divide the cooked rice among four bowls. Top with the mango salsa and cooked shrimp.
In a small saucepan, gently warm the coconut milk. Pour a spoonful of warm coconut milk over each bowl to add richness and creaminess.
Garnish with your desired toppings like avocado slices, toasted sesame seeds, or crumbled feta cheese. Serve immediately.