SWEET & TANGY SHRIMP
with coconut rice and La Mexicana Mango Peach Salsa
Serves: 2
Time: 25 min
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!
We’ll be enjoying Mango Peach Salsa fish tacos all summer
1/4 cup vegetable oil
2 tablespoons chopped fresh cilantro, plus more for serving
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chile powder
1/4 teaspoon cayenne pepper
Juice of 2 limes, plus wedges for serving
1 ½ pounds skinless grouper or other white fish
1 orange bell pepper
Eight 10-inch flour tortillas
Hot sauce and sour cream for serving
La Mexicana Mango Peach Salsa
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