Main
Chili Lime Shrimp with Mango Salsa and Coconut Cilantro Rice
40 minServes 4Nutri-Score B€€
B
40 min
40 minChili Lime Shrimp with Mango Salsa and Coconut Cilantro Rice
recipe by
Emmanuel Duverneau
@emmanuelduverneau
3 recipes
3 imports
0 cooked
what you need
Ingredients
shrimp (peeled and deveined)Fish600 g
olive oilPantry30 ml
chili powderSpices2 g
lime (juiced, plus zest of one)Produce2 pieces
garlic (minced)Produce3 pieces
saltSpices3 g
black pepper (ground)Spices1 g
mango (diced)Produce2 pieces
red onion (finely diced)Produce1 piece- red bell pepper (diced)Produce1 piece
- cilantro (chopped)Produce20 g
- jalapeño (seeded and minced)Produce1 piece
jasmine rice (rinsed)Grains300 g
coconut milkPantry400 ml
waterBeverages200 ml- lime zest (from one lime)Produce1 piece
per serving
Nutrition
565kcal
- Carbs
- 75 g
- Proteins
- 33 g
- Fat
- 15 g
what you’ll use
Tools
Saucepan
Frying pan
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 3
Season the shrimp
- Pat the shrimp dry.
- Toss with the chili powder, minced garlic, lime juice, olive oil, salt and black pepper.
- Step 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.
- Step 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.
most cooked first