Mango Rice Salad With Grilled Shrimp

"Courtesy of Cooking Light's Annual Recipes 2006"
 
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Ready In:
1hr 20mins
Ingredients:
20
Yields:
12 skewers
Serves:
6
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ingredients

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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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Reviews

  1. Very nice recipe. Added the extra coconut milk to the marinade. Next time, would use less red pepper and more cilantro.
     
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