Cook the coconut cilantro rice

• Rinse the jasmine rice until the water runs clear.
• Combine the rice, coconut milk and water in a saucepan and bring to a boil.
• Cover and simmer until the liquid is absorbed, then fluff and fold in the chopped cilantro and lime zest.

Make the mango salsa

• Dice the mango, red bell pepper and red onion.
• Toss with the minced jalapeño, chopped cilantro and lime juice.
• Season with salt and set aside.

Season the shrimp

• Pat the shrimp dry.
• Toss with the chili powder, minced garlic, lime juice, olive oil, salt and black pepper.

Sear the shrimp

• Heat a frying pan over medium-high heat.
• Cook the shrimp in a single layer until pink and opaque, turning once.

Assemble and serve

• Spoon the coconut cilantro rice into bowls.
• Top with the chili lime shrimp and a generous spoonful of mango salsa.
• Finish with extra lime juice and cilantro.