Mango Rice Salad With Grilled Shrimp
- Ready In:
- 1hr 20mins
- Ingredients:
- 20
- Yields:
-
12 skewers
- Serves:
- 6
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)
- 1⁄8 teaspoon ground red pepper
- 1⁄8 teaspoon ground cumin
- 1 1⁄2 lbs medium shrimp, peeled and deveined (About 36 shrimp)
- 2 cups water
- 2⁄3 cup light coconut milk (I used 2 2/3 c. chicken stock in place of the water and coconut milk)
- 1 1⁄4 cups uncooked long-grain rice (I used basmati)
- 2 cups diced peeled mangoes (About 2 mangos)
- 1 1⁄2 cups diced red bell peppers
- 3⁄4 cup shredded carrot
- 1⁄2 cup sliced green onion
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 1⁄2 teaspoon salt
- cooking spray (I used olive oil for extra flavor)
- fresh cilantro stem (optional)
directions
- Combine first 6 ingredients in a medium bowl. Add shrimp, toss to coat. Cover and chill 1 hour.
- Bring water and coconut milk to a boil in a medium saucepan, add rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Add mango and next 7 ingredients, toss gently to combine.
- Prepare grill or grill pan to medium-high heat.
- Thread 3 shrimp onto each of 12 (6 inch) skewers.
- 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. Serve skewers over salad.
- Garnish with cilantro sprigs, if desired.
- Yield 6 servings (serving size: 2 skewers and about 1 Cup salad).
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