Mango Glazed Shrimp with Cauliflower Rice

By bweber

Ingredients

• 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

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

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