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: 4 teaspoons curry powder (I subbed 1 tsp. of reg. curry with hot curry); 1 tablespoon minced fresh garlic; 1 tablespoon minced peeled fresh ginger; 1 tablespoon low sodium soy sauce (I used regular soy sauce); ⅛ teaspoon ground red pepper; ⅛ teaspoon ground cumin; 1 12 lbs medium shrimp, peeled and deveined (About 36 shrimp); 2 cups water; ⅔ cup light coconut milk (I used 2 2/3 c. chicken stock in place of the water and coconut milk); 1 ¼ cups uncooked long-grain rice (I used basmati); 2 cups diced peeled mangoes (About 2 mangos); 1 ½ cups diced red bell peppers; ¾ cup shredded carrot; ½ cup sliced green onion; 2 tablespoons fresh lime juice; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped fresh parsley; ½ teaspoon salt; cooking spray (I used olive oil for extra flavor); fresh cilantro stem (optional)

Servings: persons

4 teaspoons curry powder (I subbed 1 tsp. of reg. curry with hot curry)
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon low sodium soy sauce (I used regular soy sauce)
⅛ teaspoon ground red pepper
⅛ teaspoon ground cumin
1 12 lbs medium shrimp, peeled and deveined (About 36 shrimp)
2 cups water
⅔ cup light coconut milk (I used 2 2/3 c. chicken stock in place of the water and coconut milk)
1 ¼ cups uncooked long-grain rice (I used basmati)
2 cups diced peeled mangoes (About 2 mangos)
1 ½ cups diced red bell peppers
¾ cup shredded carrot
½ cup sliced green onion
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
½ teaspoon salt
cooking spray (I used olive oil for extra flavor)
fresh cilantro stem (optional)

1
Combine first 6 ingredients in a medium bowl.
2
Add shrimp, toss to coat.
3
Cover and chill 1 hour.
4
Bring water and coconut milk to a boil in a medium saucepan, add rice.
5
Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
6
Add mango and next 7 ingredients, toss gently to combine.
7
Prepare grill or grill pan to medium-high heat.
8
Thread 3 shrimp onto each of 12 (6 inch) skewers.
9
Place skewers on grill rack or grill pan coated with cooking spray (I brushed the shrimp lightly with olive oil before grilling), grill 3 minutes on each side or until shrimp are done.
10
Serve skewers over salad.
11
Garnish with cilantro sprigs, if desired.
12
Yield 6 servings (serving size: 2 skewers and about 1 Cup salad).

404

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.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 4 teaspoons curry powder (I subbed 1 tsp. of reg. curry with hot curry), 1 tablespoon minced fresh garlic, 1 tablespoon minced peeled fresh ginger, 1 tablespoon low sodium soy sauce (I used regular soy sauce), 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

How did you like this recipe?

Frequently Asked Questions