YOUR SOLIN GENERATED RECIPE
Chili-Lime Shrimp with Mango Salsa
Pan-seared shrimp seasoned with smoky chili and bright lime, served over zesty cilantro rice with a vibrant, refreshing mango salsa.
INGREDIENTS
8 oz Shrimp
0.5 tbsp Avocado oil
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.5 cup Cooked white basmati rice
1 tbsp Fresh cilantro
1 tbsp Lime juice
0.25 cup Mango
1 tbsp Red onion
8 oz Jalapeño
0.5 tbsp Avocado oil
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.5 cup Cooked white basmati rice
1 tbsp Fresh cilantro
1 tbsp Lime juice
0.25 cup Mango
1 tbsp Red onion
1 tsp Jalapeño
PREPARATION
In a small bowl, combine the diced mango, finely diced red onion, minced jalapeño, and half of the lime juice to create the salsa; set aside to let flavors meld.
In a medium bowl, toss the peeled and deveined shrimp with chili powder, cumin, garlic powder, and sea salt until thoroughly coated.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Add the shrimp to the hot skillet in a single layer and sear for 2 to 3 minutes per side until they are pink, opaque, and slightly charred.
While the shrimp is finishing, fluff the warm cooked rice in a bowl and stir in the chopped fresh cilantro and the remaining lime juice.
Divide the cilantro lime rice onto plates, top with the chili-lime shrimp, and finish with a generous spoonful of the fresh mango salsa.