2 Servings / 20 minutes

Ingredients

1 Mango (diced)

1 Avocado (diced)

1/3 cup Red Onion (diced)

3 tbsps Cilantro (finely chopped)

2 tbsps Mint Leaves (finely chopped)

1 Lime (juiced)

¾ tsp Sea Salt (divided)

2 tbsps Avocado Oil (divided)

3 cups Cauliflower Rice

227 Shrimp (peeled, deveined, tails removed)

Directions

1. In a bowl, mix together the mango, avocado, onion, cilantro, mint, lime juice and, a 1/4 of the salt. Set aside.
2. Warm half of the oil in a pan over medium heat and add the cauliflower rice. Season with a 1/4 of the salt. Sauté for two to three minutes or until the cauliflower is warmed through. Divide evenly between bowls.
3. Warm the remaining oil in the same pan and add the shrimp. Season with the remaining salt. Cook on each side for two to three minutes or until pink and cooked through.
4. Evenly divide the shrimp and mango salsa on top of the cauliflower rice. Enjoy!

Notes

• Leftovers: Refrigerate in an airtight container for up to three days.
• Serving Size: One serving is equal to approximately 1 1/2 cup of cauliflower rice with shrimp and salsa.
• More Flavor: Add minced garlic.

Nutrition

Amount per serving

Calories – 447

Fat – 21g

Carbs – 44g

Fiber – 13g

Sugar – 28g

Protein – 30g

Cholesterol – 183mg

Sodium – 1062mg

Vitamin A – 2145IU

Vitamin C – 81mg

Calcium – 145mg

Iron – 2mg