Sweet & Tangy Shrimp with coconut rice and La Mexicana Mango Peach Salsa

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!

PREP TIME

• Servings: 2
• Prep Time: 25 Minutes