Spicy Grilled Shrimp with Rice and Mango Salad and

Name: Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 2 teaspoons minced fresh ginger; 1/4 teaspoon dried crushed red pepper; 16 uncooked jumbo shrimp, peeled, deveined; 3 tablespoons fresh lime juice; 2 tablespoons soy sauce; 3 cups cooked short-grain brown rice (about 1 1/4 cups uncooked); 1 mango, peeled, pitted, chopped; 4 green onions, thinly sliced; 8 ounces sugar snap peas; 1 teaspoon oriental sesame oil; 1 teaspoon sesame seeds; 4 10- to 12-inch metal skewers

Servings: persons

3 tablespoons vegetable oil
2 teaspoons minced fresh ginger
1/4 teaspoon dried crushed red pepper
16 uncooked jumbo shrimp, peeled, deveined
3 tablespoons fresh lime juice
2 tablespoons soy sauce
3 cups cooked short-grain brown rice (about 1 1/4 cups uncooked)
1 mango, peeled, pitted, chopped
4 green onions, thinly sliced
8 ounces sugar snap peas
1 teaspoon oriental sesame oil
1 teaspoon sesame seeds
4 10- to 12-inch metal skewers

1
Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl.
2
Add shrimp; toss.
3
Chill 2 hours.
4
Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl.
5
Add rice, mango, and onions; toss well.
6
Cover rice salad; let stand at room temperature.
7
Boil sugar snap peas in salted water until crisp-tender, about 1 minute.
8
Drain peas and transfer to medium bowl.
9
Toss peas with sesame oil and sesame seeds.
10
Prepare barbecue (medium-high heat).
11
Thread 4 shrimp onto each of 4 skewers.
12
Grill shrimp until just opaque in center, about 2 minutes per side.
13
Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas.
14
Top with grilled shrimp skewers and serve.

1297

kcal

Calories

Fat

181

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 2 teaspoons minced fresh ginger, 1/4 teaspoon dried crushed red pepper, 16 uncooked jumbo shrimp, peeled, deveined, and more.

Yes, Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas 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.

That's it — enjoy your meal!

Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions