Shrimp Coconut Rice with Mango Meal Prep
Ingredients for 5 servings
- avocado oil spray
- 2 lb jumbo shrimp, peeled and deveined
- pinch(s) of sea salt & pepper
- 1 tablespoon coconut oil (or avocado oil)
- 1 cup white onion, diced
- 1 tablespoon fresh ginger
- 1 tablespoon lime zest
- 1 1/4 cup uncooked jasmine rice
- 1 can (13.5oz) lite coconut milk
- 1 cup water
- 1 cup raw bell pepper, diced
- 1 cup mango, diced
- chopped cilantro to taste
Steps
Step 1
Set a nonstick skillet on high heat. Once hot, spray with avocado oil and toss in shrimp. As the shrimp cooks, lightly sprinkle in sea salt & pepper. Once the shrimp is plump and turned pink/white, remove the shrimp from the skillet and place the skillet back on the heat.
Step 2
Reduce heat to medium, add oil, onion and ginger and sauté until the onions turn SLIGHTLY brown and translucent, about 3 minutes. Be careful not to burn the onions or ginger.
Step 3
Add jasmine rice and stir so that each grain of rice is covered in oil, onion and ginger and toast the rice for 2 minutes.
Step 4
Pour in coconut milk and water. Bring it to light simmer, then cover and cook until the liquid has been fully absorbed by the rice, about 25 – 35 minutes.
Step 5
Remove the rice from the heat once it is cooked to your satisfaction, then stir in cooked shrimp, diced bell peppers and diced mango. Pro-tip: chop up the shrimp so each bite has a bit of shrimp in it!
Step 6
Mix everything together and enjoy!