Bang Bang Coconut Shrimp & Mango rice Bowls

COOK TIME: 30 min

Serves 2

Ingredients

2 cups cooked white rice (basmati, jasmine or sticky rice)

284 g pkg. RockHarbour Pre-fried Coconut Shrimp, cooked according to package instructions

Extra lime wedges for squeezing

‍

Mango Salsa:

1 ripe mango, peeled and diced

1 red finger chili, halved lengthwise and thinly sliced

1 lime, juiced

¼ cup small basil leaves, torn

‍

Sweet Chili Mayo:

¼ cup mayonnaise

pkg. sweet chili sauce (included with the shrimp)

‍

Directions

For the mango salsa, in a bowl, toss together the mango, red chili, lime juice and basil leaves.

‍

For the sweet chili mayo, in a small bowl whisk together the mayonnaise and sweet chili sauce until smooth.

To assemble, spoon rice into 2 bowls, top each with crunchy Coconut Shrimp and layer up with mango salsa and a dollop of sweet chili mayo! Serve with extra limes for squeezing if desired.

Pre-Fried Coconut Shrimp

Ready to Cook