Ingredients
Scale
- 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
- Combine the shrimp marinade and marinate shrimp for 1 hour
- Over medium high heat, bring the water and coconut milk to a boil and add rice
- 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)
- Thread 3 shrimps per skewer and grill for 3 minutes on each side or until done. It should yield 7 skewers
- When the rice is cooked, add carrots, mangoes, bell pepper, green onions, cilantro, parsley, lime juice and toss to combine
- Season with salt and pepper to taste
- Dish and serve hot with skewers served over the mango rice
Notes
1 hour marinade time.
Inspired by Cooking Light.
- Prep Time: 20 mins
- Cook Time: 25 mins