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Chili Lime Shrimp with Mango Salsa and Coconut Cilantro Rice
40 minPara 4Nutri-Score B€€
B
40 min
40 minChili Lime Shrimp with Mango Salsa and Coconut Cilantro Rice
receta de
Emmanuel Duverneau
@emmanuelduverneau
3 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
shrimp (peeled and deveined)Pescado600 g
olive oilDespensa30 ml
chili powderEspecias2 g
lime (juiced, plus zest of one)Frutas y verduras2 piezas
garlic (minced)Frutas y verduras3 piezas
saltEspecias3 g
black pepper (ground)Especias1 g
mango (diced)Frutas y verduras2 piezas
red onion (finely diced)Frutas y verduras1 pieza- red bell pepper (diced)Frutas y verduras1 pieza
- cilantro (chopped)Frutas y verduras20 g
- jalapeño (seeded and minced)Frutas y verduras1 pieza
jasmine rice (rinsed)Cereales300 g
coconut milkDespensa400 ml
waterBebidas200 ml- lime zest (from one lime)Frutas y verduras1 pieza
por ración
Nutrición
565kcal
- Carbohidratos
- 75 g
- Proteínas
- 33 g
- Grasas
- 15 g
lo que usará
Utensilios
Cazo
Sartén
Bol
paso a paso
Preparación
- Paso 1
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.
- Paso 2
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.
- Paso 3
Season the shrimp
- Pat the shrimp dry.
- Toss with the chili powder, minced garlic, lime juice, olive oil, salt and black pepper.
- Paso 4
Sear the shrimp
- Heat a frying pan over medium-high heat.
- Cook the shrimp in a single layer until pink and opaque, turning once.
- Paso 5
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.
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