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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
  • Total Time: 45 mins
  • Yield: 6 1x


  • 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


  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


1 hour marinade time.

Inspired by Cooking Light.

  • Prep Time: 20 mins
  • Cook Time: 25 mins