Monday, June 21, 2010

Mango Rice and Grilled Shrimp

I love, love, love shrimp! Some people just grill them with salt and pepper and serve them with plain rice and butter, but you can do so much more. I decided I wanted to make something totally different, and thus made a summer-themed dish.

1 Tbsp garlic
1 tsp ground ginger
3 Tbsp soy sauce
1/4 cup olive oil
1 tsp curry powder
1/8 tsp ground red pepper
1/8 tsp ground cumin
1 lb medium shrimp, peeled and deveined
1 1/2 cups water
2/3 cup light coconut milk
1 1/4 cups uncooked long-grain rice
1 large carrot, shredded
1 mango, diced & peeled
1 1/2 cups diced red bell pepper
1/4 cup sliced green onions
1 Tbsp fresh cilantro
1 medium lime, juiced
1/2 teaspoon salt

1. Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed.
2. Make sure all your add ins are shredded, diced, minced, and cubed- combine all in a bowl.
3. While you're waiting for the rice, combine first 7 ingredients in a medium bowl and shrimp; toss to coat. Let sit for 15 minutes.
4. Prepare grill or grill pan to medium-high heat.
5. Thread shrimp onto skewers.
6. Grill the shrimp for 3 minutes total. They should just be light pink in color. They can quickly become overcooked.
7. Add veggies to the rice; mix to combine.
8. Serve skewers over rice salad.

Tweaked from a recipe on

1 comment:

Mom said...

This looks so good. Mangos from Mexico are in season and two for a dollar right now too