Coconut Mango Shrimp

U Serves 2 People
P Prep: 00:15
P Cook: 00:15

Nutritional Facts

per 1 serving size (Recipe makes 2 servings)

Amount Per Serving

Calories 402

Calories from Fat 133

% Daily Values*

Total Fat 14.74

22.68%

Saturated Fat 10.66

53.30%

Polyunsaturated Fat 0.52

Monounsaturated Fat 0.62

Cholesterol 220.00

73.33%

Sodium 1165.75

48.57%

Potassium 576.50

Total Carbohydrate 35.26

11.75%

Dietary Fiber 5.83

23.32%

Sugars 22.08

Protein 39.56

Vitamin A 50.00%

Vitamin C 232.50%

Calcium 10.00%

Iron 34.25%

* Nutritional Values are estimated and may vary

³ Description

Exotic tasting meal that really doesn't take very long to make!

² Ingredients

1 fruit without refuse Mangos
1 small Zucchini
1 serving (serving = 3 tbsp raw) Bob's Red Mill Unsweetened Shredded Coconut
1/2 medium (2-1/2" dia) Onions
1 large (approx 3-3/4" long, 3" dia) Bell Peppers
1 serving (serving = 1 tbsp) Trader Joe's Organic Virgin Coconut Oil
4 serving (serving = 3 oz) Trader Joe's Large Cooked Shrimp Tail-off (3 oz)
2 serving (serving = 1 tsp) Lee Kum Kee Sriracha Chili Sauce
6 tsp Minced Garlic

q Directions

Ingredients:
1 large bell pepper (chopped)
1/2 onion (chopped)
1 zucchini (chopped)
1 bag frozen cooked shrimp (12 oz)
1 mango (cubed)
1 Tbsp coconut oil
3 Tbsp unsweetened shredded coconut
1-2 Tsp siracha sauce
2 Tbsp minced garlic

Thaw shrimp. Heat coconut oil in a skillet. Add pepper, onion, and garlic and sautee until almost tender. Add in zucchini. Once vegetables are cooked, add in thawed shrimp and siracha sauce. A little while later add in mango and shredded coconut.

Serve when everything has been heated thoroughly. It tastes great atop a bed of brown rice :)

Recipe Submitted by Alysha Bruso

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