Grilled prawns on rice and mango salad

Also plan for:

2 thinly sliced ​​green onions

Optional:

30 ml (2 tbsp) chopped fresh coriander

Steps

In a bowl, combine three-quarters of the vinaigrette with half of the chili seasoning and the cooked rice. Season with salt and pepper and stir.

In another bowl, mix the mango with the green onions and, if desired, the coriander.

Season the shrimp with the remaining chili seasonings. Add salt and pepper.

In a skillet, heat a little olive oil over medium heat. Brown the shrimp for 1 to 2 minutes per side. Remove from the heat and add the remaining vinaigrette to the skillet. Stir to coat the shrimp well with the vinaigrette.

Divide the rice salad among four bowls. Top with the shrimp mixture and the mango mixture.

Idea to accompany

Avocado salsa 118 calories per serving.

Peel and dice 1 avocado. Quarter 8 cherry tomatoes. In a bowl, combine the diced avocado with the tomatoes, 15 ml (1 tbsp) of olive oil, 15 ml (1 tbsp) of fresh lime juice and 1/2 chopped jalapeño.