Ingredients
Scale
- 1 pound of shrimp, peeled and deveined
- 1 cup of jasmine rice
- 1 cup of coconut milk
- 1 ripe mango, diced
- 1 avocado, sliced
- 1 bell pepper, diced (red or yellow for color)
- 1/2 cup of fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Rinse jasmine rice under cold water until clear, then combine with coconut milk and a pinch of salt in a pot. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes.
- Heat olive oil in a skillet over medium heat. Add shrimp, season with salt and pepper, and cook for 3-4 minutes until pink.
- Fluff the cooked rice, then gently fold in diced mango, bell pepper, and cilantro.
- Serve the rice mixture in bowls, topped with sautéed shrimp, sliced avocado, and a squeeze of lime juice.
Notes
- Feel free to customize with additional tropical fruits or substitute quinoa for rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg