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Le Chaudron recipe

Bowl crevettes mangue coco

Shrimp, mango and coconut rice bowl

⏱ 25 minServes 2Easy360 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients2 servings

  • 200 g (7 oz)shrimp
  • 100 g (3½ oz)basmati rice
  • 1mango
  • 60 g (2 oz)bean sprouts
  • 1carrot
  • 1 tbspgrated coconut
  • 1 tbsplime juice
  • 1 tbspsoy sauce
  • 1 tspcilantro
  • 1mild chili powder
  • 200 g (7 oz) shrimp
  • 100 g (3½ oz) basmati rice
  • 1 mango
  • 60 g (2 oz) bean sprouts
  • 1 carrot
  • 1 tbsp grated coconut
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tsp cilantro
  • 1 mild chili powder
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 saucepan for the rice1 nonstick skillet1 paring knife1 vegetable peeler1 bowl for the sauce2 large serving bowls

03 — Method

  1. Rinse the rice 3 times until the water runs clear, then cook in 1½ times its volume of salted water for 12 minutes.
  2. Meanwhile, peel and dice the mango and coarsely grate the carrot.
  3. Rinse the bean sprouts. Seed and very finely chop the chili (to taste).
  4. Sauté the shrimp in a hot nonstick skillet for 3 minutes, turning.
  5. They're done when pink and opaque; don't overcook.
  6. Mix the lime juice, soy sauce and 1 teaspoon water.
  7. Fluff the rice and divide between 2 large bowls.
  8. Arrange the shrimp, mango, carrot and sprouts in sections. Drizzle with the sauce and sprinkle with coconut, cilantro and chili.

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CategorySpecial diets