Mango Rice Salad With Grilled Shrimp Recipe

Name: Mango Rice Salad With Grilled Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon minced fresh garlic; 1 tablespoon minced peeled fresh ginger; 1 tablespoon low-sodium soy sauce; 4 teaspoons curry powder; 1/8 teaspoon ground red pepper; 1/8 teaspoon ground cumin; 1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp); 2 cups water; 2/3 cup light coconut milk; 1 1/4 cups uncooked long-grain rice; 3/4 cup shredded carrot; 2 cups diced peeled mango (about 2 mangoes); 1 1/2 cups diced red bell pepper; 1/2 cup sliced green onions; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped fresh parsley; 2 tablespoons fresh lime juice; 1/2 teaspoon salt; Cooking spray; Cilantro sprigs (optional)

Servings: persons

1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)
2 cups water
2/3 cup light coconut milk
1 1/4 cups uncooked long-grain rice
3/4 cup shredded carrot
2 cups diced peeled mango (about 2 mangoes)
1 1/2 cups diced red bell pepper
1/2 cup sliced green onions
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 tablespoons fresh lime juice
1/2 teaspoon salt
Cooking spray
Cilantro sprigs (optional)

1
Preparation
2
Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
3
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. Add carrot and next 7 ingredients (through salt); toss gently to combine.
4
Prepare grill or grill pan to medium-high heat.
5
Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if desired.
6
6 servings (serving size: 2 skewers and about 1 cup salad)
7
Nutritional Information
8
CALORIES 342(11% from fat); FAT 4.1g (sat 1.8g,mono 0.5g,poly 1g); IRON 5.3mg; CHOLESTEROL 172mg; CALCIUM 95mg; CARBOHYDRATE 48.9g; SODIUM 478mg; PROTEIN 27.4g; FIBER 2.9g

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon minced fresh garlic, 1 tablespoon minced peeled fresh ginger, 1 tablespoon low-sodium soy sauce, 4 teaspoons curry powder, and more.

Yes, Mango Rice Salad With Grilled Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mango Rice Salad With Grilled Shrimp

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