Meal Prep - Shrimp Coconut Rice with Mango

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu offers a plant-based protein alternative.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber while white rice is more economical.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt is a basic seasoning.

Prep the shrimp by spraying a skillet with oil and adding the shrimp; season with sea salt and black pepper.

Cook the shrimp until they are no longer gray, but a vibrant white; then remove from the skillet.

Add more oil to the skillet and caramelize onions and fresh ginger; scrape out any burnt pieces from the shrimp if necessary.

Add lime zest to the skillet while the onions and ginger are cooking.

Toast jasmine rice in the skillet, ensuring every grain is covered with oil.

Add half low-fat coconut milk and half water to the rice; bring to a simmer.

Reduce heat to medium, cover, and cook for 30 to 40 minutes without touching the rice.

Prep the mango by slicing off the ends, cutting around the seed, and making a checkerboard pattern to dice it.

After 30 minutes, check the rice; it should be aromatic and fully cooked.

Add diced bell peppers, diced mango, and torn cilantro to the rice; fold and mix everything together.

Add the cooked shrimp to the rice mixture and combine well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens