Healthy/ Seafood/ Sides and Salads

Mango Salad with Grilled Curry Shrimp

A fresh and delicious tropical mango salad with grilled curry shrimp. Use rice, quinoa, couscous, cauliflower rice or just about any grains!

I’ve got to say something here. This stuff is great. Right, I know you’re so used to hearing that, the word has become somewhat meaningless these days. But when I say great now, I mean GREAT. It doesn’t smell or taste as great as it is when you read the recipe. Or look at the pics. But believe you me, when you’re making it you’ll suddenly get this epicurean epiphany on just how great it is. It first happens when the scents assault you. You’ll get the zest from freshly cut bell peppers and carrots. And if that isn’t enough for your senses, suddenly there’s fresh parsley and cilantro.

I didn’t get it when I was chopping and dicing away. But once everything was cooked and it was time to break out the gigantic mixing bowl to mix the salad together, it suddenly hit me how utterly fresh and happy this salad is. So much so, I had to take a picture. And then several more. I really hope they show you the feeling I felt when I started mixing it all together. Yay for trying to convey feelings through photography!

A fresh and delicious tropical mango salad with grilled curry shrimp. Use rice, quinoa, couscous, cauliflower rice or just about any grains!

Now how about this shrimp…it really rocked my world. It took a GREAT amount of restraint to not eat it all straight from the grill before taking pics. But my god was it good. I’m just sorry I didn’t make enough of it. Spicy, spicy, earthy tasting shrimp is the best way I can describe it. I want to eat it for breakfast, lunch and dinner everyday.

A fresh and delicious tropical mango salad with grilled curry shrimp. Use rice, quinoa, couscous, cauliflower rice or just about any grains!

Apparently I’m all about mangoes this summer. The good thing about it is I’ve learned how to cut them without too much mango massacre going on. It’s usually one big messy affair. But now I like to think I can cut them like a pro. All the flavors of the salad reminds me a little of my grilled salmon with mango salsa. I was all over that last year. It was seriously like a tropical vacation in your mouth.

A fresh and delicious tropical mango salad with grilled curry shrimp. Use rice, quinoa, couscous, cauliflower rice or just about any grains!

But back to the salad. It’s not your typical salad either. There’s none of the obligatory leafy greens but instead we’re using rice. Or quinoa. Or cauliflower rice. Or couscous. So many possibilities for a filler! You choose.

A fresh and delicious tropical mango salad with grilled curry shrimp. Use rice, quinoa, couscous, cauliflower rice or just about any grains!

I’ll be including instructions for long grain white rice but cook your filler according to the directions with some coconut milk and you’re set. If you’re lost about the water to grain ratio, here’s a really handy guide for it. So technique. If you have a rice cooker, go ahead and cook the rice with coconut milk in there before mixing it with the rest of the stuff. Otherwise, it’s done over the stove. Once it’s all cooked, you’ll want to air out the rice for a little so it isn’t sticky. Give it some breathing room for the steam to release. I usually just stir it up a few times and let it release steam for 10 minutes and that works.

A fresh and delicious tropical mango salad with grilled curry shrimp. Use rice, quinoa, couscous, cauliflower rice or just about any grains!

The shrimp part is pretty easy. Just marinate it for awhile, skewer and grill! It’s that easy. You’ll want to have about 3 jumbo sized shrimp per skewer. If you’re picky about not staining your hands while skewering (curry powders typically have turmeric which stains), wear some gloves. Me, I don’t mind. I wash it all off and the stains wear off in a couple of days.

This is such a great alternative to usual salads for summer. I was inspired by a recipe from Cooking Light but one thing that was missing for me was some sweetness. Even though the mango salad was good on its own, it needed something more. So I added some toasted sweetened coconut flakes just to balance out the flavor profile and make it that much better.

As for the grilled curry shrimp, I promise you, the flavors work so well together. So much so I decided to make a bouquet of the shrimp just to show you! A shrimp bouquet, just for you.

A fresh and delicious tropical mango salad with grilled curry shrimp. Use rice, quinoa, couscous, cauliflower rice or just about any grains!

One last thing. I wish I’d thought of alternating the shrimp with pineapple chunks on the skewers but grocery trip done. It’s not too late for you though, so try that out if you want to!

PS: The degree of deliciousness of the curried shrimp will depend on how good your curry powder blend is. I’ve tasted some good ones and some horrible ones. The one I used specifically for this recipe is from a brand my family swears by. It’s a meat based curry powder by Babas. Now I’m not completely sure what makes or breaks a curry powder but you can definitely taste the difference. So if you want to curry in style, check it out (this not a sponsored post or a review but just my general opinion. I want people to be able to enjoy the food like I did! ).

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A fresh and delicious tropical mango salad with grilled curry shrimp. Use rice, quinoa, couscous, cauliflower rice or just about any grains!

Mango Salad with Grilled Curry Shrimp


  • Author: The Cooking Jar
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 6

Ingredients

  • 12 oz. jumbo shrimp, peeled and deveined

Shrimp marinade

  • 1 tablespoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon thin soy sauce
  • 4 teaspoons curry powder
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon ground cumin

Mango rice

  • 1 1/4 cups uncooked long grain rice
  • 2 cups water
  • 1/3 cup coconut milk
  • 3/4 cup carrots, shredded
  • 2 cups mangoes, diced
  • 1 red bell pepper, diced
  • 2 green onions, sliced
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon parsley, chopped
  • 2 tablespoons lime juice
  • 4 tablespoons toasted sweet coconut flakes
  • Salt and pepper to taste

Instructions

  1. Combine the shrimp marinade and marinate shrimp for 1 hour
  2. Over medium high heat, bring the water and coconut milk to a boil and add rice
  3. Reduce heat to medium, cover and simmer for 15 minutes or until the liquid is absorbed (do it in a rice pot if you have one)
  4. Thread 3 shrimps per skewer and grill for 3 minutes on each side or until done. It should yield 7 skewers
  5. When the rice is cooked, add carrots, mangoes, bell pepper, green onions, cilantro, parsley, lime juice and toss to combine
  6. Season with salt and pepper to taste
  7. Dish and serve hot with skewers served over the mango rice

Notes

1 hour marinade time.

Inspired by Cooking Light.

Mango Salad with Grilled Curry Shrimp Nutrition

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14 Comments

  • Reply
    Nagi {RecipeTin Eats}
    July 28, 2014 at 4:34 PM

    You certainly know your flavours. I can already tell just by looking at the recipe that the marinade is PERFECT for shrimp and I love that you’ve used curry powder properly! If I see another curry made with a tomato base and curry powder, I will scream. And the rice! That is one seriously tasty rice!!!

    • Reply
      The Cooking Jar
      July 28, 2014 at 5:11 PM

      You just reminded me to link to the brand I use so everyone can taste it like I did! Curry powders are such fickle things 😉

      • Reply
        Kim Pierson
        December 28, 2014 at 10:42 AM

        Please send me the link to the BABAS curry site and the name of the one you used specifically for the Mango Salad w/Curry Shrimp. I am having trouble finding and want to try out this recipe. Can I use the same on for the Mango Curry Salmon? Thanks Kim

        • Reply
          The Cooking Jar
          December 28, 2014 at 4:16 PM

          Sure! You can find the Babas brand of curry powder off Amazon. Here’s the link:

          Babas curry powder

          The packets will last you a long, long time up to a couple of years. Just store them in an airtight container in a cabinet. It’s what I do. The grilled salmon with mango salsa recipe I have does not use curry in it but you could marinate the salmon with curry if you want to before grilling. Aside from that, anytime you see curry in my recipes, I’ll be using this brand.

  • Reply
    Thalia @ butter and brioche
    July 29, 2014 at 2:26 AM

    so glad i stumbled across your site, love all your recipes. this one is especially beautifully captured.. looks divine!

    • Reply
      The Cooking Jar
      July 30, 2014 at 2:51 PM

      Thanks, Thalia! Hope to see you around here more 🙂

  • Reply
    Min
    July 29, 2014 at 7:18 AM

    Ever since I saw this photo on Instagram, I’ve been waiting for this recipe! First of all, gorgeous photos! You’re such an inspiration. And this salad looks beyond GREAT. Love all the flavors especially the addition of coconut flakes for extra sweetness. Mmm….

    • Reply
      The Cooking Jar
      July 30, 2014 at 2:52 PM

      These pics are one of my new favorites. Thanks, Min 🙂

  • Reply
    Danielle | Krafted Koch
    July 29, 2014 at 9:42 AM

    This looks phenomenal! So healthy and fresh looking.

    • Reply
      The Cooking Jar
      July 30, 2014 at 2:53 PM

      No one’s ever used the word ‘phenomenal’ on my stuff before! Made my day 🙂

  • Reply
    Rachel @LittleChefBigAppetite
    July 29, 2014 at 12:12 PM

    I see what you mean about that shrimp! It looks so delicious! Pin!

    • Reply
      The Cooking Jar
      July 30, 2014 at 2:54 PM

      Hi Rachel! It’s definitely something I can eat and eat and eat all day long. 😉

  • Reply
    Muna Kenny
    August 1, 2014 at 1:39 AM

    My sister keep asking me not say (this tastes delicious) or (it taste great) in my posts, but sometimes the dish is so delicious and I find no other words to say that 🙂
    Your dish looks yummy Farah and I’m sure it tastes (great) .. I have to replace shrimps with fish since I’m allergic to it, this recipe will soon be on my dinner table 🙂

    • Reply
      The Cooking Jar
      August 2, 2014 at 7:42 PM

      Hey thanks Muna! Scrumptious, divine, flavorful, fantastic, awesome? Haha, I’m just playing 🙂 You can also use the marinade on chicken wings or chicken tenders. I tried it with grilled chicken tenders on a stick and it tasted pretty good! Just scale the marinade proportions to the meat accordingly.

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