Begin meal prep by washing all produce with Purely Essential Fruit and Vegetable Wash

INGREDIENTS

• 1 large mango, washed and chopped
• 1 avocado, washed and chopped
• ½ cup washed and chopped red bell pepper
• 1 medium jalapeño, washed and finely chopped
• 1 scallion, washed and sliced
• 3 tablespoons washed and chopped cilantro
• 3 tablespoons liquid coconut oil, divided
• 1 ½ tablespoons lime juice, plus wedges for serving (wash before slicing or juicing)
• ½ teaspoon salt, divided
• 4 cups cauliflower florets, washed
• 6 tablespoons reduced-fat coconut milk
• 2 tablespoons toasted unsweetened coconut flakes
• 1 pound raw shrimp (16-20 count), peeled and deveined
• ½ teaspoon chili powder
• ½ teaspoon ground cumin

DIRECTIONS

MANGO SALSA

Combine mango, avocado, bell pepper, jalapeño, scallion, cilantro, 1 tbsp oil, lime juice and 1/4 tsp salt in a medium bowl

CAULIFLOWER RICE

Place cauliflower in a food processor, pulse until chopped into rice-size pieces

Heat 1 tbps oil, coconut milk and remaining 1/4 tsp salt in a large non-stick skillet over medium-high heat.  Add the riced cauliflower and cook, stirring occasionally, until softened approximately 5 minutes.  Transfer to a large bowl and stir in coconut flakes.  Wipe out the pan.

SHRIMP

Toss shrimp with chili powder and cumin.  Add the remaining 1 tbsp oil and the shrimp to the pan.  Cook over medium heat, stirring frequently, until just cooked through, 3-4 minutes.

BUILD BOWLS

In 4 bowls, divide rice, shrimp, and mango salsa.  Serve with lime wedges.