TINY Kitchen Grilled Garlic Lime Shrimp with Sweet Potatoes & Mango, Black Beans and Rice
Hello, hello!
For our first home-cooked meal since returning from our amazing Honeymoon in St. Lucia, we were both craving something with a little tropical vibe. I think it’s safe to say settling back into reality our first week home was a bit of a challenge. But, while visions of tropical fruits and fresh-caught seafood danced in our heads, we also were craving something with a little “I need to shrink my post-vacation waistline” vibe. ;)
Enter this dish: a combination of some of our favorite nutrient packed foods, combined with a healthy dose of spice and flavor. We are self-confessed shrimp obsessed, so we went with shrimp as our main protein, but this dish would be equally delicious with salmon, tilapia or even a chicken breast!
The combination of flavors was seriously yummy and super filling, and we had plenty of leftovers so we could both enjoy it again for lunch the next day.
Hope you enjoy!
xo
Tessa
Cook & Prep Time: 30 minutes
Serves: 4 Large portions
INGREDIENTS
20 large peeled and deveined shrimp
1 cup minute rice
1 cup pico de gallo
¼ cup Newman’s Own Mango Salsa
1 can organic unseasoned black beans
2 cups sweet potato, cubed
1 tbs minced garlic
2 tbs coconut oil
1 tsp cumin
½ tsp paprika
dash cayenne pepper
1 tsp sea salt
1 fresh lime
1 tsp black pepper
DIRECTIONS
In a large skillet, heat 1 tbs coconut oil over medium-high heat
Add sweet potato cubes and cook, turning regularly with a spatula
While sweet potatoes cook, heat the beans in a sauce pan over medium heat
Add cumin and juice from ½ your lime to the black beans, stir
Do not let beans boil or overcook – leave on low to medium heat throughout your cooking process
While the sweet potatoes and beans cook, prepare minute rice, set aside
As sweet potatoes begin to lightly brown on edges, add paprika and turn to coat
Next, add the Newman’s Own Mango Salsa to the sweet potato mixture and stir to incorporate. Turn heat to low and allow to simmer
For the shrimp, heat 1 tbs coconut oil and add 1 tbs minced garlic in a medium pan
Cook the garlic until aromatic, and then add in shrimp
Sear shrimp on medium-high heat in the oil and garlic, 2-3 minutes on ea side
Once shrimp are opaque, squeeze juice from ½ of lime across them and then sprinkle with sea salt and pepper, and a dash of cayenne pepper before removing from heat
Add 1 cup of pico de gallo to your Minute Rice, and stir to mix together
Plate a portion of the rice first, then top with a scoop of black beans, and then your sweet potato and mango mixture
Top with your seared shrimp
Optional: add a few slices of fresh avocado sprinkled with Himalayan sea salt
Enjoy!
