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.
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
Cilantro sprigs (optional)
How to Make It
Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
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.
Prepare grill or grill pan to medium-high heat.
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.
I've made this recipe twice, and each time the rice comes out incredibly soupy with way too much liquid. After refrigerating, the rice absorbs a lot of the coconut milk but swells up and becomes rice pudding. I love coconut milk, but the rice part of this salad is inedible. I'm using standard Japanese rice from the grocery store.I'm thinking of trying it once more, but just cooking the rice normally in my rice cooker, refrigerating it, and then adding the other ingredients with a little bit of coconut milk.
This recipe was delicious. I half the curry on a full recipe and bumped up the cumin. Just personal preference. The coconut milk was a great flavor boost. I had rice left over and added it to my salad the next day. So good!
Outstanding balance of flavors. I followed the recipe as written and was not disappointed. The shrimp is very flavorful and the heat of the curry and red pepper is nicely balanced by the rice salad. I plan to make just the salad and serve it with a zesty BBQ chicken. This was a weeknight dinner and took about an hour from start to finish. Nice paired with a New Zealand Savignon Blanc.
I did not make the shrimp portion of the recipe so I'm just reviewing the rice portion. I loved the mangos in this and I think without them the dish would have been so much blander. I ended up adding more salt because it was missing something. I also added a scant teaspoon of curry powder and I really like it. Maybe it could have used some minced garlic or something but overall it was a good dish.
Loved all the veggies in the rice mixture as well as the mango. Did not have cilantro on hand but would of been even better with it in the mix. Coconut milk also makes rice extra moist and gives it some extra flavor
I really wanted to like this recipe, but I didn't. The only change I made was not using coconut milk since I am allergic, but the whole recipe just didn't seem to fit together. The rice didn't seem to have a real fit in the recipe, it almost seemed like it was there just to add a whole grain. I couldnt even eat half of it because the flavors and textures just didn't work.
Excellent recipe!! I followed other reviews and swapped some of water for the rice with coconut milk and lessened the curry in the marinade to about 1 1/2 tsp. It still had a ton of flavor. I made the "salad" separate too - unexpectedly great balance of flavor against the spices in the shrimp marinade. It was a hit and definitely will make again!