Time: 30 min.
Complexity: easily
Servings: 4

A vegetable-heavy dinner has never been so delicious! Shrimp in a sweet and spicy mango chutney glaze is served with vegetable rice. It's lower in calories and packed with healthy dietary fiber. The flavor of cauliflower rice is enhanced by fresh chili peppers, aromatic herbs, and toasted cashews. You can find this rice in the produce section or make it yourself by pulse-blending cauliflower florets. This Asian-inspired dish will become a family favorite.

Ingredients:

• 450 g large shrimp, peeled and deveined
• 2 packages of frozen cauliflower rice (280g each)
• 2 tbsp. l. coconut oil
• 5 green onions, thinly sliced, white parts separated from green parts
• 1 serrano pepper, thinly sliced ​​(optional)
• 1 teaspoon cumin seeds
• 3 cloves garlic, thinly sliced
• 0.5 tbsp. mango chutney
• 0.5 cup chopped unsalted roasted cashews
• 0.5 cup chopped fresh coriander leaves with thin stems
• 2 tsp finely grated lime zest + wedges for serving

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

shrimps, cauliflower, serrano pepper, mango, chutney sauce, cashew nuts, lime zest, coconut oil, cumin

We recommend

Preparation:

Step 1
• Reheat cauliflower rice according to package directions; set aside.
Step 2
• In a large nonstick skillet, heat 1 tablespoon coconut oil over medium-high heat. Add the white parts of the green onion and serrano pepper and cook, stirring occasionally, until the onion is 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 to heat through and evenly distribute the ingredients, 2-3 minutes. Set aside in a large bowl.
Step 3
• Wipe out the skillet, place it over high heat, and add the remaining 1 tablespoon coconut oil. Add the shrimp and cook, turning once, until golden brown, 3-5 minutes; transfer to a plate. Reduce the heat to medium, add the garlic, and cook, stirring occasionally, until golden brown, about 2 minutes.
Step 4
• Add the mango chutney and 1/2 cup water and cook, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from heat, return the shrimp to the pan, and stir.
Step 5
• Add green onions, cashews, cilantro, and lime zest to the cauliflower and toss well. Divide the cauliflower and shrimp among plates. Serve with lime wedges.
  
  Note
  
  Cauliflower rice can be found in the produce section or frozen section. It contains approximately 1/8 the carbohydrates and calories of brown rice.

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