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Shrimp Coconut Rice with Mango Meal Prep

Prep: 5 min
Cook: 35 min
Total: 40 min

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


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!