Coconut Lime Shrimp Bowls with Ginger Scallion Rice and Mango Salsa

Ingredients

• •1 pound shrimp, peeled and deveined
• •1 lime, juiced and zested
• •1 can (13.5 oz) coconut milk
• •1 tablespoon olive oil
• •2 cups jasmine rice
• •1 tablespoon grated fresh ginger
• •2 scallions, thinly sliced
• •1 ripe mango, diced
• •1/4 cup red onion, finely chopped
• •1 jalapeño, finely diced
• •1/4 cup fresh cilantro, chopped
• •Salt, to taste
• •Pepper, to taste

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. Combine 2 cups of rice and 4 cups of water in a medium pot. Add a pinch of salt and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is fully cooked.

2. 2

   While the rice cooks, prepare the shrimp marinade. In a bowl, whisk together the coconut milk, lime juice, lime zest, salt, and pepper. Add the peeled and deveined shrimp, toss to coat, and let marinate for 10-15 minutes.

3. 3

   Prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, jalapeño, and chopped cilantro. Add a squeeze of lime juice and a pinch of salt. Mix well and set aside to allow the flavors to meld.

4. 4

   Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Remove the shrimp from the marinade and cook in the skillet for 2-3 minutes per side, or until pink and fully cooked. Remove the shrimp from the skillet and set aside.

5. 5

   In the same skillet, add the grated ginger and sliced scallions. Sauté for 1-2 minutes until fragrant. Add the cooked rice to the skillet and toss to combine, ensuring the ginger and scallions are evenly distributed.

6. 6

   Assemble the bowls by dividing the ginger scallion rice among serving bowls. Top with the cooked shrimp and a generous scoop of mango salsa.

7. 7

   Garnish with additional cilantro, lime wedges, or optional toppings like sliced avocado or chopped peanuts. Serve immediately and enjoy your tropical-inspired meal.