Plat
Chili Lime Shrimp with Mango Salsa and Coconut Cilantro Rice
40 minPour 4Nutri-Score B€€
B
40 min
40 minChili Lime Shrimp with Mango Salsa and Coconut Cilantro Rice
recette de
Emmanuel Duverneau
@emmanuelduverneau
3 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
shrimp (peeled and deveined)Poissons600 g
olive oilÉpicerie30 ml
chili powderÉpices2 g
lime (juiced, plus zest of one)Fruits et légumes2 morceaux
garlic (minced)Fruits et légumes3 morceaux
saltÉpices3 g
black pepper (ground)Épices1 g
mango (diced)Fruits et légumes2 morceaux
red onion (finely diced)Fruits et légumes1 morceau- red bell pepper (diced)Fruits et légumes1 morceau
- cilantro (chopped)Fruits et légumes20 g
- jalapeño (seeded and minced)Fruits et légumes1 morceau
jasmine rice (rinsed)Céréales300 g
coconut milkÉpicerie400 ml
waterBoissons200 ml- lime zest (from one lime)Fruits et légumes1 morceau
par portion
Nutrition
565kcal
- Glucides
- 75 g
- Protéines
- 33 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Casserole
Poêle
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Season the shrimp
- Pat the shrimp dry.
- Toss with the chili powder, minced garlic, lime juice, olive oil, salt and black pepper.
- Étape 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.
- Étape 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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