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Leaning on high quality organic staples in my freezer from Cascadian Farm is my solution to an easy weeknight meal that tastes like a million bucks. Their love of delicious uncomplicated food comes from what Mother Nature has already perfected: wholesome, organic ingredients. I always keep their frozen cauliflower rice and frozen fruit on hand for a quick dinner like these Shrimp Skewers with Cilantro Cauliflower Rice and Mango Jalapeño Sauce!
Don't forget select Cascadian Farm Frozen products are on sale for the month of September, including 8-32oz Frozen Fruit, 12-16oz Potatoes, 24oz Powered by Plants, 12oz Riced Vegetables & Blends, and 12oz Hearty Blends! I shop at Town & Country Central Market in Shoreline, WA.
This mango jalapeño sauce is the answer when it comes to drizzling over summery grilled vegetables, chicken or even fish tacos! It’s the perfect balance of sweet and heat thanks to the jalapeño. Make sure you hit save for this one!"
Shrimp Skewers with Cilantro Cauliflower Rice and Mango Jalapeño Sauce
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A Note from Feedfeed
Back to school means everyone is looking for an easy weeknight dinner recipe. Let Cascadian Farm organic fruit and veggies give you a leg up on meal planning. Select Cascadian Farm Frozen products are on sale for the month of September, including 8-10oz Frozen Fruit, 12-16oz Potatoes, and 12oz Riced Vegetables & Blends at PCC Community Markets in Seattle,WA where@simple_spoonful stocked up on essentials for this recipe.
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- Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 4 Servings
Recipe Card
Mango Jalapeño Sauce:
ingredients
- 1 1/2 cups Frozen Cascadian Farms Mango Chunks, defrosted
- 1 Orange, juiced
- 1 Lime, juiced
- 2 tablespoon Shallot, chopped
- 2 tablespoon chopped Basil
- 2 tablespoon Jalapeño, minched
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon minced Fresh Ginger
- 2 cloves Garlic
- 1/4 teaspoon Ground Cumin
- 1/4 cup extra virgin olive oil Olive Oil
- pinch of salt
Mango Jalapeño Sauce:
Method
Step 1
In a blender, blend mango, orange juice, lime juice, shallot, basil (or cilantro), jalapeno, vinegar, ginger, garlic and cumin until smooth. Slowly drizzle in the olive oil and blend until smooth. Season with salt. Set aside.
For the skewers:
ingredients
- 1 pound peeled and deveined Shrimp
- 2 tablespoon Avocado Oil
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Chipotle Powder
- 1/2 teaspoon Ground Cumin
- 1 sliced ¼” thick Zucchini
- 1 Bell Pepper, cut into large pieces
- 1 Red Onion, cut into large pieces
For the skewers:
Step 1
Heat an outdoor grill or grill pan.
Step 2
Toss shrimp with avocado oil, garlic powder, chipotle powder, cumin and a pinch of salt.
For the Cauliflower Rice:
ingredients
- 2 teaspoons Avocado oil
- 1 small Shallot, minced
- 2 cloves Garlic, minced
- 1 bag Cascadian Farms Cauliflower Rice
- 1/2 teaspoon Ground cumin
- 2 tablespoon Fresh cilantro, chopped
- pinch of salt
- pinch of black pepper
- for servings Fresh Lime Wedges
For the Cauliflower Rice:
Step 1
Heat avocado oil in a deep skillet over medium heat. Add shallot and garlic. Once soft (about 3 minutes) add cauliflower rice.Cook until softened, about another 5 minutes, season with cumin and a pinch of salt and pepper. Allow to cool, then stir in cilantro.
Step 2
Top cauliflower rice with shrimp skewers and a drizzle of mango jalapeño sauce. Serve with fresh lime wedges.