An Easy Shrimp Coconut Fried Rice made with shrimp, white rice, vegetables, coconut oil, and mango that can be prepared within 30 minutes. It makes the perfect weeknight dinner!
2-3tablespoonsunsweetened coconut flakesoptional but recommended
1cupfrozen mango cubes
⅓cupchopped cilantroor parsley
Instructions
Cook the rice according to the instructions in the package, about 8-10 minutes.
While rice is cooking, cook the other ingredients. Start by whisking together soy sauce, ginger powder, and black pepper in a small bowl; set aside.
In a large skillet or wok, heat both the coconut oil and vegetable or peanut oil over medium heat. Add shrimp and cook, stirring occasionally, for about 3-4 minutes or just until turning pink; season with salt and pepper to taste and place on a plate or in a bowl using a slotted spoon.
Add the onion and bell pepper to the skillet, and cook over medium-low to medium heat, stirring often, until vegetables have softened, about 3 minutes. Stir in the coconut flakes and then the cubes of mango and cook, stirring constantly, for about 2 minutes.
Stir in the reserved soy sauce mixture and let heat for about 1 minute. Then add the rice and cook, stirring constantly, for about 2 minutes or until heated through. Stir in the cooked shrimp and adjust the salt and pepper to taste. Stir in the cilantro/parsley. Serve the shrimp coconut fried rice immediately.
Recipe Notes
Store leftovers in the fridge for up to 3 days. Freeze for up to 2 months.
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