Jerk Shrimp With Coconut Cauliflower Rice And Mango Salsa Recipes

MANGO-GLAZED SHRIMP WITH RICED CAULIFLOWER

Mango-Glazed Shrimp with Riced Cauliflower image

Adding vegetables to dinner never tasted so good. We start with riced cauliflower, then bump up the flavor with fresh chiles, herbs and golden cashews. Shrimp glazed in a simple mango sauce ties it all together in a colorful dish that will be a new family favorite and easy alternative to takeout.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Two 10-ounce packages frozen riced cauliflower
2 tablespoons coconut oil
5 scallions, thinly sliced, white and green parts separated
1 serrano chile, thinly sliced
1 teaspoon cumin seeds
Kosher salt
1 pound large shrimp, peeled and deveined
3 cloves garlic, thinly sliced
1/2 cup mango chutney
1/2 cup unsalted roasted cashews, chopped
1/2 cup fresh cilantro leaves and tender stems, chopped
2 teaspoons finely grated lime zest, plus wedges for serving

Steps:

Heat the riced cauliflower according to the package directions; set aside.
Heat 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high heat. Add the scallion whites and serrano and cook, stirring occasionally, until tender, about 5 minutes. Add the cumin seeds and cook until lightly toasted, 1 minute. Add the cauliflower and 1/2 teaspoon salt and cook, tossing occasionally, until evenly combined and hot throughout, 2 to 3 minutes. Set aside in a large bowl.
Wipe out the skillet, set over high heat and add the remaining 1 tablespoon coconut oil. Add the shrimp and cook, flipping once, until lightly browned, 3 to 5 minutes; remove to a plate. Reduce the heat to medium, add the garlic and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the mango chutney and 1/2 cup water and cook, stirring occasionally, until the sauce is thick and syrupy, about 5 minutes. Remove from the heat, return the shrimp to the skillet and toss to coat.
Add the scallion greens, cashews, cilantro and lime zest to the cauliflower mixture and toss well. Divide the cauliflower mixture and shrimp among plates. Serve with lime wedges.

Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 159 milligrams, Sodium 481 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 28 grams, Sugar 8 grams

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