Adding vegetables to dinner never tasted so good. We start with riced cauliflower, then bump up the flavor with fresh chiles, herbs and golden cashews. Shrimp glazed in a simple mango sauce ties it all together in a colorful dish that will be a new family favorite and easy alternative to takeout.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Two 10-ounce packages frozen riced cauliflower
- 2 tablespoons coconut oil
- 5 scallions, thinly sliced, white and green parts separated
- 1 serrano chile, thinly sliced
- 1 teaspoon cumin seeds
- Kosher salt
- 1 pound large shrimp, peeled and deveined
- 3 cloves garlic, thinly sliced
- 1/2 cup mango chutney
- 1/2 cup unsalted roasted cashews, chopped
- 1/2 cup fresh cilantro leaves and tender stems, chopped
- 2 teaspoons finely grated lime zest, plus wedges for serving
Instructions
- Heat the riced cauliflower according to the package directions; set aside.
- Heat 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high heat. Add the scallion whites and serrano 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 evenly combined and hot throughout, 2 to 3 minutes. Set aside in a large bowl.
- Wipe out the skillet, set over high heat and add the remaining 1 tablespoon coconut oil. Add the shrimp and cook, flipping 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 skillet and toss to coat.
- Add the scallion greens, cashews, cilantro and lime zest to the cauliflower mixture and toss well. Divide the cauliflower mixture and shrimp among plates. Serve with lime wedges.
Nutrition Facts
| Calories | 400 |
| Total Fat | 21 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 159 milligrams |
| Sodium | 481 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 7 grams |
| Protein | 28 grams |
| Sugar | 8 grams |