Filipino Gluten-Free Brunch: Shrimp & Mango Salsa over Cauliflower Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 cups cauliflower rice
• 1 ripe mango, diced
• 1 red bell pepper, chopped
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink and cooked through. Remove from pan and set aside. In the same skillet, add cauliflower rice and sauté until tender and golden brown. Season with salt and pepper. In a large bowl, combine mango, red bell pepper, red onion, and cilantro. Toss with lime juice and season with salt and pepper to taste. Assemble the dish by placing a bed of cauliflower rice in each serving plate, followed by the cooked shrimp, and finally the mango salsa.

Chef’s Insight

The combination of sweet mango, spicy red bell pepper, and savory shrimp creates an unforgettable brunch experience.

Notes

Feel free to adjust the heat level by adding more or less red bell pepper.