Mango-Glazed Shrimp with Cauliflower Rice

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons coconut oil

1 serrano chile pepper, thinly sliced

5 scallions, thinly sliced, white and green parts separated

1 teaspoon cumin seeds

1 1/2 pounds riced cauliflower 

Kosher salt

1 pound large shrimp, peeled and deveined

3 cloves garlic, thinly sliced

1/2 cup mango chutney

1/2 cup roasted unsalted cashews, chopped

1/2 cup cilantro (leaves and tender stems), chopped

2 teaspoons finely grated lime zest, plus wedges for serving


  1. Heat 2 tablespoons coconut oil in a large nonstick skillet over medium-high heat. Add the chile and scallion whites 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 tender but not browned, 8 to 10 minutes. Transfer to a large bowl and set aside.
  2. Wipe out the skillet and add the remaining 1 tablespoon coconut oil over high heat. Add the shrimp and cook, turning 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 pan and toss to coat.
  3. Add the scallion greens, cashews, cilantro and lime zest to the cauliflower; toss well. Divide the cauliflower mixture and shrimp among plates; serve with lime wedges.

Cook’s Note

Look for riced cauliflower in the produce aisle or freezer case. It has about one-eighth the carbs and calories of brown rice.