Shrimp and Riced Cauliflower Bowl with Mango Salsa

Shrimp and Riced Cauliflower Bowl with Mango Salsa


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This refreshing mango salsa paired with garlic butter shrimp is a match made in heaven. This sweet and savory pairing is made even more perfect served over toasted cauliflower rice.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 4 cups of riced cauliflower
  • 20-25 large shrimp, peeled
  • 3 tablespoons of butter, melted
  • 1 tablespoon of minced garlic
  • 1 tablespoon of lime juice
  • 1 mango, diced
  • 1 avocado, diced
  • 1 large red bell pepper, diced
  • 1 small red onion, diced
  • 1 cup of sweet corn
  • 1 handful of fresh cilantro, finely chopped
  • salt and pepper

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Preheat oven to 400 degrees Fahrenheit.
In a bowl, combine butter, garlic, lime juice and salt and pepper and toss the shrimp in it until each one is nicely coated in the mixture.
Place the shrimp on one side of a large, greased sheet pan; fill the other side with riced cauliflower. Bake for 10 minutes.
Meanwhile, in a small bowl, combine mango, avocado, bell pepper, red onion, corn, cilantro and salt for the salsa.
Serve the riced cauliflower first and have everyone build their own bowl with their preference of shrimp and salsa ratio. Enjoy!

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