Blackened Shrimp with Mango Salsa and Coconut Rice

Ingredients

• 11 lb raw shrimp, peeled and deveined(454g)
• 21 tablespoon olive oil(15g)
• 31 teaspoon paprika(2g)
• 40.5 teaspoon smoked paprika(1g)
• 50.5 teaspoon garlic powder(1.5g)
• 60.5 teaspoon onion powder(1.5g)
• 70.25 teaspoon cayenne pepper(0.5g)
• 80.25 teaspoon salt(1g)
• 90.5 teaspoon black pepper(1g)
• 101 large ripe mango, diced(200g)
• 111 avocado, diced(150g)
• 120.5 red bell pepper, diced(75g)
• 130.25 red onion, finely diced(40g)
• 141 tablespoon fresh lime juice(15g)
• 151 tablespoon chopped cilantro(5g)
• 160.25 teaspoon salt(1g)
• 171 cup jasmine rice, uncooked(185g)
• 180.75 cup light coconut milk(180g)
• 190.75 cup water(180g)
• 200.25 teaspoon salt(1g)

Instructions

1. 1Cook the Coconut Rice: Rinse the rice under cold water, then add it to a pot with coconut milk, water, and salt. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until tender. Fluff with a fork and set aside.
2. 2Make the Mango Salsa: In a bowl, gently mix mango, avocado, red bell pepper, red onion, lime juice, cilantro, and salt. Set aside to let flavors meld.
3. 3Season the Shrimp: Pat shrimp dry and toss with olive oil, paprika, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper until evenly coated.
4. 4Cook the Shrimp: Heat a skillet over medium-high heat and cook shrimp for 2 to 3 minutes per side until blackened and just cooked through.
5. 5Assemble the Bowl: Spoon coconut rice into bowls, top with blackened shrimp, and finish with a generous scoop of mango salsa.