Tropical Shrimp & Rice

Ingredients:

• 1/2 cup quick-cooking whole-grain rice
• 1/4 cup unsweetened coconut
• 1 lb. large shrimp, peeled & deveined
• 1 small mango, peeled and cut into 1/2-inch cubes
• 1/4 cup chopped fresh parsley
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. fresh lime juice
• 1 tsp. grated lime zest
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 4 (11/2 -cup) Servings

1. Cook rice according to package directions. Transfer to a large bowl to cool.
2. While rice is cooking, heat the oven to 350 F. Spread coconut on a baking sheet and bake until golden, about 5 minutes. Transfer to a plate to cool.
3. Bring a saucepan of lightly salted water to a boil. Add shrimp, reduce to a simmer, and cook until shrimp turn pink, 1-2 minutes. Transfer shrimp to the bowl with rice.
4. Add coconut, mango, parsley, oil, lime juice and zest, salt, and pepper to shrimp mixture; toss well. Divide shrimp and rice among 4 bowls and serve at room temperature.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This dish was an unexpected surprise. This shrimp dish was very tasty and filling. The combination of toasted coconut and the mango add a nice sweetness to the dish and make it more succulent and juicy. Don't be intimidated if the dish looks a little messy. It actually tastes good when you combine the shrimp, mango, coconut and rice.