Instructions

1. 1

   Prepare the Coconut Jasmine Rice: In a medium saucepan, combine the jasmine rice, full-fat coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

   ⏱️ 25 min

   
2. 2

   Marinate the Shrimp: While the rice cooks, pat the thawed shrimp dry with paper towels. In a medium bowl, combine the Trader Joe's Mango Habanero Hot Sauce, lime juice, garlic powder, and smoked paprika. Add the shrimp and toss to coat evenly. Let marinate for at least 10 minutes while you prepare other ingredients.

   ⏱️ 10 min

   
3. 3

   Cook the Shrimp: Heat olive oil in a large skillet or non-stick pan over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.

   ⏱️ 6 min

   
4. 4

   Assemble the Bowls: Divide the coconut jasmine rice among four serving bowls. Top each bowl with equal portions of the cooked mango habanero shrimp, thawed corn, rinsed black beans, and diced Trader Joe's Organic Peeled & Cooked Red Beets.

   ⏱️ 5 min

   
5. 5

   Garnish and Serve: Garnish each bowl with diced avocado, fresh cilantro, and a lime wedge. Serve immediately.

   ⏱️ 2 min

   

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Nutrition Facts (per serving)