Chili Lime Shrimp Bowls with Coconut Rice & Mango Slaw

Ingredients:

• 1 lb shrimp, peeled & deveined

• 1 c rice

• 1 can coconut milk

• 1 mango

• 1 small package shredded purple cabbage

• 1 small cucumber

• 1/2 bunch cilantro

• 1/4 c slivered almonds

• 1 tsp sesame oil

• 2 limes, zested & juiced

• 1 tsp onion powder

• 1 tsp chili powder, optional

• 2 tsp paprika

• Hot honey, or regular honey, to taste

• Salt, to taste

• Olive oil, to taste

Instructions:

1. Start by making the rice. Add it to a medium saucepan. Pour in the coconut milk, then add enough water to reach 2 cups of liquid total. This usually takes about a 1/4 cup, depending on the type of rice you are using. Cook according to the package instructions and try not to lift the lid—steam helps it turn out fluffy.

2. Place the shrimp in a large bowl and season with chili powder, paprika, onion powder, lime zest, half of the lime juice, salt, olive oil, and a generous squeeze of hot honey. Stir until the shrimp are fully coated. Set aside to marinate while you prep the slaw.

3. Peel the mango and cut it into thin matchsticks. Peel the cucumber and cut it into similar pieces. Finely chop the cilantro leaves. Combine the mango, cucumber, cilantro, almonds, sesame oil, lime juice, salt, and a light drizzle of honey. Toss gently and let it chill in the fridge.

4. Heat a frying pan over medium heat with a drizzle of olive oil. Once the oil is lightly bubbling, add the shrimp in a single layer. This might take a few batches, but it’s worth it for the flavor and color. Let them cook, untouched for 1-2 minutes or until they start to turn slightly pink.

5. Flip the shrimp and cook them for another 2-3 minutes. Shrimp cook quickly and can get chewy when overdone, so remove them from the pan as soon as they’re opaque and curled.

6. Take your rice’s top off and fluff with a fork.

7. Serve the shrimp over warm coconut rice with the chilled mango slaw on the side.

*Mango Slaw recipe adapted from My Coffee Has Butter.