SWEET & TANGY SHRIMP

with coconut rice and La Mexicana Mango Peach Salsa

Serves: 2

Time: 25 min

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INGREDIENTS

½ cup white rice
¾ cup coconut milk
1lb shrimp
½ cup La Mexicana Mango Peach Salsa
Cilantro
1 Lime
1 tbsp vegetable oil
Salt & pepper

DIRECTIONS

Step 1 – Cook the rice

Add rice to a small saucepan with ¾ cup coconut milk. Cook until soft and fluffy, about 15-20 minutes.

Step 2 – Cook the shrimp

While the rice cooks, heat a large nonstick skillet with 1 tbsp vegetable oil. Add shrimp to the pan and cook 2-3 minutes on each side. Add ½ cup of La Mexicana Mango Peach Salsa to the pan, letting it bubble and thicken for about 2 minutes. Immediately remove from heat.

Step 3 – Serve

Divide the coconut rice and sweet and tangy shrimp between two bowls. Top with chopped cilantro, lime wedges, and more salsa. Enjoy!