Sweet Chili-Coconut Shrimp
with Mango Rice & Snow Peas
Ingredients
- 10 oz Tail-On Shrimp (Can be swapped for 2 Skin-On Salmon Fillets)
- 1/2 cup Long Grain White Rice
- 4 oz Snow Peas
- 2 cloves Garlic
- 1 Lime
- 1 Mango Cheek
- 3 Tbsp Sweet Chili Sauce
- 1 oz Unsweetened Coconut Flakes
- 1/4 tsp Crushed Red Pepper Flakes
From your pantry:
Instructions
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Prepare the ingredients & make the sauce
Wash and dry the fresh produce. Small dice the mango. Peel and roughly chop 2 cloves of garlic. Quarter the lime. In a bowl, combine the sweet chili sauce and the juice of 2 lime wedges. If desired, remove the tough strings from the snow peas.
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Make the mango rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced mango and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper as desired. Cover to keep warm.
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Toast the coconut flakes
Meanwhile, heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the coconut flakes. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and toasted. Transfer to a bowl; season with salt and pepper. Wipe out the pan.
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Cook the snow peas
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the snow peas and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and lightly browned. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
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Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Add the sauce and stir to coat. Serve the cooked rice topped with the cooked snow peas and cooked shrimp (including any sauce from the pan). Top the shrimp with the toasted coconut flakes. Serve the remaining lime wedges on the side. Enjoy!
Protein Variations
Salmon
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Cook the salmon
Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the sauce (carefully, as the liquid may splatter). Cook, frequently spooning the sauce over the salmon, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked snow peas and cooked salmon (including any sauce from the pan). Top the salmon with the toasted coconut flakes. Serve the remaining lime wedges on the side. Enjoy!
Contains: crustacean shellfish, eggs, fish, milk, peanuts, soy, tree nuts, sesame, wheat
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