This Sweet & Tangy Shrimp with coconut rice and La Mexicana Mango Peach Salsa is perfect for casual entertaining at home or a healthy, comforting weekday lunch.
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
1. Cook the rice
Add rice to a small saucepan with ¾ cup coconut milk. Cook until soft and fluffy, about 15-20 minutes.
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.
3. Serve
Divide the coconut rice and sweet and tangy shrimp between two bowls. Top with chopped cilantro, lime wedges, and more salsa. Enjoy!
