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Mango Rice Salad with Grilled Shrimp

Randy Mayor
Yield 6 servings (serving size: 2 skewers and about 1 cup salad)
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)

Nutrition Information

  • calories 342
  • caloriesfromfat 11 %
  • fat 4.1 g
  • satfat 1.8 g
  • monofat 0.5 g
  • polyfat 1 g
  • protein 27.4 g
  • carbohydrate 48.9 g
  • fiber 2.9 g
  • cholesterol 172 mg
  • iron 5.3 mg
  • sodium 478 mg
  • calcium 95 mg

How to Make It

  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.