Mango Rice Salad with Grilled Shrimp

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

This dish teams sweet mangoes with curry-marinated shrimp and crunchy vegetables. Customize the recipe to suit your preferences-try chicken in place of shrimp, or omit the shrimp and serve the salad cold or at room temperature as a side dish. For added flavor, use basmati or jasmine rice.

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)

Directions:

1. Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
2. 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.
3. Prepare grill or grill pan to medium-high heat.
4. 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.

By RecipeOfHealth.com