Flavour Fridays

Mexican Shrimp Fiesta Bowl

by Daniela Biclea on Nov 21, 2021

Mexican Shrimp Fiesta Bowl

A great Mexican fusion easy to make shrimp and cauliflower rice bowl with avocado and mango salsa. The perfect mexican night easy to make appetizer, or a great elevated lunch. 


  • 1 large mango, chopped 
  • 1 avocado, chopped 
  • ½ cup chopped red bell pepper 
  • 1 medium jalapeño, finely chopped 
  • 1 scallion, sliced 
  • 3 tablespoons chopped cilantro 
  • 3 tablespoons liquid coconut oil, divided 
  • 1 ½ tablespoons lime juice, plus wedges for serving 
  • ½ teaspoon salt, divided 
  • 4 cups cauliflower florets 
  • 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 


  • Step 1

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

  • Step 2

Place cauliflower in a food processor. Pulse until chopped into rice-size pieces.

  • Step 3

Heat 1 tablespoon oil, coconut milk and the remaining 1/4 teaspoon salt in a large nonstick skillet over medium-high heat. Add the cauliflower and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl and stir in coconut flakes. Wipe out the pan.

  • Step 4

Toss shrimp with chili powder and cumin. Add the remaining 1 tablespoon oil and the shrimp to the pan. Cook over medium heat, stirring occasionally, until just cooked through, 3 to 4 minutes. Serve the shrimp and cauliflower rice with the salsa.