Sautéed Shrimp with Mango Salsa & Coconut Cauliflower Rice

Shrimp and rice get a tropical makeover in this healthy 400-calorie dinner. Instead of rice, we've combined riced cauliflower and coconut milk for light coconut rice topped with spicy shrimp and a juicy mango-avocado salsa to cool it all down. Squeeze on some fresh lime juice before digging in to take this easy meal to the next level.

Ingredients

• 1 large mango, chopped

• 1 medium avocado, chopped

• ½ cup chopped red bell pepper

• 1 medium jalapeño, finely chopped

• 1 medium scallion, sliced

• 3 tablespoons chopped cilantro

• 3 tablespoons liquid coconut oil, divided

• 1 ½ tablespoons lime juice, plus wedges for serving

• ½ teaspoon salt, divided

• 4 cups cauliflower florets

• 6 tablespoons reduced-fat coconut milk

• 2 tablespoons toasted unsweetened coconut flakes

• 1-pound raw shrimp (16-20 count), peeled and deveined

• ½ teaspoon chili powder

• ½ teaspoon ground cumin

Directions

1. Combine mango, avocado, bell pepper, jalapeño, scallion, cilantro, 1 tablespoon oil, lime juice and 1/4 teaspoon salt in a medium bowl.

2. Place cauliflower in a food processor. Pulse until chopped into rice-size pieces.

3. Heat 1 tablespoon oil, coconut milk and the remaining 1/4 teaspoon salt in a large nonstick skillet over medium-high heat. Add the cauliflower and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl and stir in coconut flakes. Wipe out the pan.

4. Toss shrimp with chili powder and cumin. Add the remaining 1 tablespoon oil and the shrimp to the pan. Cook over medium heat, stirring occasionally, until just cooked through, 3 to 4 minutes. Serve the shrimp and cauliflower rice with the salsa.

Nutrition Facts (per serving)

Calories 387

Fat 22g

Carbs 26g

Protein 28g