Shrimp, Mango, and California Crema Bowl

Ingredients

Rice

1 tablespoon avocado or coconut oil
1-inch piece of ginger, peeled and minced
1 garlic clove, peeled and minced
1 (15-ounce) can coconut milk, shaken
1 cup black or purple rice, rinsed and drained
1 teaspoon kosher salt

Bowl

1 pound large shrimp, peeled and deveined
1 tablespoon avocado or coconut oil
2 limes, juiced
½ teaspoon kosher salt
¼ cup coconut yogurt
1 tablespoon sriracha
1 ½ teaspoon soy sauce 
¼ teaspoon toasted sesame oil
1 medium carrot, shredded
1 mango, peeled and diced 
2 California Crema GEM avocados, peeled and sliced 
¼ cup cilantro, chopped

Directions

Heat oil in a medium saucepan over medium-high heat. Cook the ginger and garlic in the hot oil until fragrant, about 30 seconds, then add the rice and stir to coat. Pour in coconut milk, 1/3 cup water, and 1 teaspoon kosher salt and bring to a boil. Cover the saucepan, reduce heat to medium low, and cook undisturbed until rice is tender and liquid is mostly absorbed, about 30 minutes. Leave rice covered and let rest for an additional 15 minutes. Fluff rice with a fork. 

When the rice is nearly finished, heat a grill pan over medium-high heat. Toss the shrimp with oil, 1 tablespoon lime juice, and salt. Add the shrimp to the hot grill pan and cook until pink and slightly charred, about two minutes per side. Transfer to a plate and set aside. 

Mix yogurt with sriracha and remaining lime juice until completely combined.

Divide the rice between bowls. Top each with shrimp, carrot, avocado, and mango. Sprinkle each with cilantro and drizzle with the yogurt sauce. Serve immediately.