Thai Shrimp and Mango Rice Bowl

Thai · 30 min · Shrimp · pescatarian, gluten-free, dairy-free

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Ingredients

• 2 cups jasmine rice
• 1 pound shrimp (peeled and deveined)
• 2 ripe mango
• 1 red bell pepper
• 1/2 cup coconut milk
• 1 lime
• 1 tablespoon fish sauce
• 3 cloves garlic
• 1/4 cup fresh cilantro
• 2 tablespoons vegetable oil
• 1 teaspoon chili flakes

Method

1. Cook jasmine rice according to package instructions. Set aside.
2. While rice cooks, heat vegetable oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
3. Add shrimp to the skillet, season with a pinch of salt and chili flakes, and cook until pink and opaque, about 3-4 minutes.
4. Dice the red bell pepper and mango. Add bell pepper to the skillet and cook for 2 minutes. Then add mango and coconut milk, simmer for 3 minutes to combine flavors.
5. Squeeze lime juice into the mixture and stir in fish sauce. Remove from heat.
6. Fluff cooked rice and divide among bowls. Top rice with the shrimp and mango mixture.
7. Chop fresh cilantro and sprinkle over each bowl. Serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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