Mango-glazed shrimp with cauliflower rice
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 400, total fat 21 G., saturated fats 10 G., proteins 28 G., carbohydrates 30 G., fiber 7 G., cholesterol 159 mg, sodium 481 mg, sugar 8 G.
Calories 400, total fat 21 G., saturated fats 10 G., proteins 28 G., carbohydrates 30 G., fiber 7 G., cholesterol 159 mg, sodium 481 mg, sugar 8 G.
A delicious and healthy Asian-inspired dish that's perfect even for those on a diet. Packed with protein and plenty of fiber, it looks simply luxurious. Shrimp are pan-fried and tossed with mango chutney, which coats them in a delicious glaze. Serve with cauliflower rice. It's significantly lower in calories and carbs than regular rice, yet looks just as good on the plate. You can buy ready-made vegetable rice, or chop the cauliflower in a food processor until the pieces are the size of rice grains. Stir-fry it with chili peppers, top it with cashews and fresh herbs. Serve with shrimp and enjoy this riot of flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp. l. coconut oil
- 1 serrano pepper, thinly sliced
- 5 green onions, thinly sliced, white parts separated from green parts
- 1 teaspoon cumin seeds
- 0.7 kg. cauliflower rice
- 450 g large shrimp, peeled and deveined
- 3 cloves garlic, thinly sliced
- 0.5 tbsp. mango chutney
- 0.5 cups roasted unsalted cashew nuts, chopped
- 0.5 cups cilantro (leaves and soft stems), chopped
- 2 tsp finely grated lime zest + wedges for serving
We recommend
Recipes with similar ingredients: coconut oil, serrano pepper, green onions, cumin, cauliflower, shrimps, garlic, chutney sauce, cashews, cilantro, lime
Cooking the dish according to the recipe:
- In a large nonstick skillet, heat 2 tablespoons coconut oil over medium-high heat. Add the chili pepper and white onion and cook, stirring occasionally, until softened, about 5 minutes. Add the cumin seeds and cook for 1 minute. Add the cauliflower and 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Transfer to a large bowl.
- Wipe out the skillet, add the remaining 1 tablespoon coconut oil, and heat over high heat. Add the shrimp and cook, turning once, until golden brown, 3 to 5 minutes; then transfer to a plate. Reduce heat to medium, add the garlic, and cook, stirring occasionally, until golden brown, 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 heat, return the shrimp to the skillet, and toss to coat.
- Add green onions, cashews, cilantro, and lime zest to the cauliflower; toss well. Divide the cauliflower and shrimp among plates; serve with lime wedges.
Note
Look for cauliflower rice in the produce section or frozen vegetable section. It contains about an eighth of the carbohydrates and calories of brown rice.
Categories:
Similar recipes
