his recipe may look like a lot of work but it comes together quickly. Make the salsa first so the flavors have time to build. Then prepare the rice and put on the stove. After that, cook the shrimp and before you know it, you will be serving a colorful spring meal.
This recipe is:?Dairy Free, Egg-Free, Gluten-Free, Soy-Free
Ingredients
Mango Salsa
- 2 cups mango, fresh or frozen and thawed, diced
- 1 cup cucumber, seeded, diced
- ? cup red onion, diced
- ? cup finely diced cilantro
- ? cup fresh lime juice
- 4 cloves garlic, minced
- 2 tablespoons jalapeno, finely diced
- ? teaspoon kosher salt
Coconut Rice
- 1 tablespoon unsalted butter
- ? cup yellow onion, diced
- 3 cloves garlic diced
- 1, 13 ounce can of coconut milk (regular or light)
- ? cup water
- 1 teaspoon ground cumin
- ? teaspoon kosher salt
- ? teaspoon ground coriander
- ? teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice (optional)
- 1 cup short grain brown rice
- 1, 15 ounce, can black beans, rinsed and drained
- ? cup fresh lime juice
- ? cup cilantro, chopped
Tacos
- 1 pound shrimp
- ? teaspoon kosher salt
- ? teaspoon black pepper
- ? teaspoon smoked paprika (optional)
- 8 Corn tortillas
Directions
- In a medium bowl, toss mangos through kosher salt together, cover and place in the refrigerator.
- In a pot over medium heat combine butter through all spice.
- Bring to a simmer, add brown rice, cover and cook 45 minutes.
- Cook rice in coconut milk, cumin powder, garlic, yellow onion, and salt.
- Once cooked, stir in black beans, lime juice and cilantro.
- Stir together salt, and peppers. Sprinkle over shrimp.
- Cook shrimp in a skillet over medium low heat, cooking about 2 minutes per side, or until they turn pink.
- Divide shrimp into four portions, and divide each portion over two corn tortillas.
- Top with mango salsa and serve with coconut rice.
Leave a Reply