Coconut-Lime Shrimp with Mango Avocado Salsa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A bright and zesty Whole30 seafood dish featuring coconut milk-poached shrimp served with a fresh mango and avocado salsa. This Whole30 recipe (gluten free), ready in about 20 minutes, pairs large shrimp, peeled and deveined, full-fat coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan over medium heat, combine 1 cup full-fat coconut milk, 3 tablespoons lime juice, 1 teaspoon grated fresh ginger, and 1/2 teaspoon sea salt. Bring to a gentle simmer.
  2. Step 2: Add 1 pound peeled and deveined large shrimp to the simmering coconut milk mixture. Poach the shrimp gently for 3-4 minutes until they turn pink and opaque. Remove shrimp with a slotted spoon and set aside.
  3. Step 3: In a medium bowl, combine 1 medium diced ripe mango, 1 medium diced ripe avocado, 1/2 small finely diced red bell pepper, 2 tablespoons finely diced red onion, 1/4 cup chopped fresh cilantro, and 1 small minced jalapeño if using. Season with the remaining 1/2 teaspoon sea salt and toss gently.
  4. Step 4: Serve the warm poached shrimp topped with the fresh mango avocado salsa, garnished with extra cilantro if desired.

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