Caribbean 15 min

Coconut Mango Shrimp

Name: Coconut Mango Shrimp
Total time: 15 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 1.5 lbs large shrimp, peeled and deveined; 1 can (14 oz) coconut milk; 1 large ripe mango, peeled and diced; 1 jalapeño, minced; 3 cloves garlic, minced; 1 tablespoon neutral oil; 1 teaspoon fresh ginger, grated; Juice of 2 limes; Salt and pepper; Fresh cilantro and steamed rice for serving

seafoodgluten-freedairy-freequickhigh-protein

Ingredientsfor 2

360

Cal

34g

Protein

24g

Carbs

16g

Fat

11.5 lbs large shrimp, peeled and deveined
21 can (14 oz) coconut milk
31 large ripe mango, peeled and diced
41 jalapeño, minced
53 cloves garlic, minced
61 tablespoon neutral oil
71 teaspoon fresh ginger, grated
8Juice of 2 limes
9Salt and pepper
10Fresh cilantro and steamed rice for serving

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Instructions

1
Heat oil in a large skillet over high heat. Season shrimp with salt and pepper. Cook 1–2 minutes per side until pink. Remove and set aside.
2
Add garlic, ginger, and jalapeño to the same pan. Cook 1 minute. Add coconut milk and bring to a simmer. Cook 3 minutes until slightly reduced.
3
Add half the mango. Stir gently and cook 2 minutes. Return shrimp to the pan and warm through. Stir in lime juice. Season with salt. Serve over rice topped with remaining fresh mango and cilantro.