MANGO GLAZED SHRIMP WITH CAULIFLOWER RICE RECIPE

Mango Glazed Shrimp with Cauliflower Rice Recipe image

Provided by bweber

Number Of Ingredients 12

3 tablespoons coconut oil
1 serrano chile pepper, thinly sliced
5 scallions, thinly sliced, white and green parts separated
1 teaspoon cumin seeds
1 1/2 pounds riced cauliflower
Kosher salt
1 pound large shrimp, peeled and deveined
3 cloves garlic, thinly sliced
1/2 cup mango chutney
1/2 cup roasted unsalted cashews, chopped
1/2 cup cilantro (leaves and tender stems), chopped
2 teaspoons finely grated lime zest, plus wedges for serving

Steps:

Heat 2 tablespoons coconut oil in a large nonstick skillet over medium-high heat. Add the chile and scallion whites and cook, stirring occasionally, until tender, about 5 minutes. Add the cumin seeds and cook until lightly toasted, 1 minute. Add the cauliflower and 1/2 teaspoon salt and cook, tossing occasionally, until tender but not browned, 8 to 10 minutes. Transfer to a large bowl and set aside. Wipe out the skillet and add the remaining 1 tablespoon coconut oil over high heat. Add the shrimp and cook, turning once, until lightly browned, 3 to 5 minutes; remove to a plate. Reduce the heat to medium, add the garlic and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the mango chutney and 1/2 cup water and cook, stirring occasionally, until the sauce is thick and syrupy, about 5 minutes. Remove from the heat, return the shrimp to the pan and toss to coat. Add the scallion greens, cashews, cilantro and lime zest to the cauliflower; toss well. Divide the cauliflower mixture and shrimp among plates; serve with lime wedges. Cook's Note