Ingredients:
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon paprika
- Salt and black pepper to taste
- For the Mango Salsa:
- 1 ripe mango, diced
- ½ red onion, finely chopped
- ½ cup chopped cilantro
- 1 jalapeño pepper, seeded and minced (adjust to taste)
- 2 tablespoons lime juice
- Salt and black pepper to taste
- For the Coconut Lime Rice:
- 1 cup white rice
- 1 ¾ cups water
- ½ cup coconut milk
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
Instructions:
- Cook the Rice: Rinse the rice in a fine-mesh sieve until the water runs clear. Combine the rice, water, coconut milk, lime juice, and ginger in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
- Sauté the Shrimp: While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Season the shrimp with chili powder, cumin, paprika, salt, and pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
- Make the Mango Salsa: Combine the diced mango, red onion, cilantro, jalapeño, lime juice, salt, and black pepper in a bowl. Mix well and set aside.
- Assemble the Bowls: Divide the coconut lime rice among bowls. Top with the sautéed shrimp and a generous spoonful of mango salsa. Garnish with additional cilantro or lime wedges, if desired.