Mango Rice Salad with Grilled Shrimp

  • Meagan81 Posted: 03/01/10
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    I loved the rice part of the recipe. The shrimp, however, did not turn out as I thought. The recipe calls for 4 tsp of curry powder - I knew this was too much so I only used 1 tsp, which turned out to be too much as well. I'm not a huge curry fan but I do like it. I sauteed the shrimp in a pan with a little olive oil because I don't have a grill. They turned out pretty good except for the overpowering curry flavor. Next time I may cut the curry out all together and sub different spices. I also doubled the lime juice in the recipe.

  • Hillary1980 Posted: 06/15/10
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    I love this colorful dish! In the salsa I used purple onion instead of green (liked the color better), added a serrano chili for heat, and a clove of garlic. To the shrimp I added s&p, olive oil, and extra red pepper. I also served the rice separate from the mango salsa. Next time, I will use coconut milk in the shrimp marinade as well. Perfect dish for company. Beautiful presentation!

  • bmorecook Posted: 01/08/10
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    I only made the rice and paired it with blackened fish. I used jasmine rice and loved it!!! I made a smaller amt so I approximated the ingredients and thought it was delicious! I like the flavor of the mango w/ the rice! yummy!

  • srwfromorange Posted: 06/07/10
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    I agree with earlier posts re: blandness in the rice & the shrimp turning out dry & losing flavor. Both my husband & I agreed this was a good recipe, but it was missing something. I will make it again because it could be a great summer recipe, only next time I will add some olive oil in the marinade and for sure season the shrimp with salt & pepper first. As for the rice, maybe 1/2 & 1/2 on the water-coconut milk & increase amount of lime juice might help. I served it with a dry Rose from Spain that I picked up from Trader Joe's for $5.99. Yummy wine pick with the curry.

  • SpatulaQueen1 Posted: 05/27/10
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    My family loved the combination of flavors! I did cut down on the curry after reading the other comments did add more soy and cumin. We will definitely make this again as the levels of flavor are a nice change - worth all the chopping!

  • LULU4MVK Posted: 10/22/10
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    I made my own recipe of Coconut Rice: Mince up 1/2 sweet onion and 2 cloves garlic and saute in pan on medium heat in the combination of 1-Tbsp olive oil and 1/2-Tbsp butter until translucent. Add&coat 1&1/2C rice in the onions-oil- garlic, cook 2-minutes approx. Add the liquid, 1&1/2C coconut milk, 1C chicken broth, 1C water,bring to a boil, stir, then cover, reduce to simmer and let cook for 20 minutes. When done, fluff rice with a fork and serve SEPARATED from the mango salad. Brush SHRIMP with oil and cut grill time in half.

  • SuzanneM Posted: 06/14/11
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    We loved the contrast between the spicy shrimp and cool flavors of the rice mixture, all unified by the curry and coconut milk. Can't wait to have the leftover rice cold. I did have some problems with the recipe, though. 15 minutes is not enough to cook rice, and it was still undercooked after I gave it another 5 minutes. I also let the vegetables soften in the rice pan for the last 5 minutes, as I felt the contrast in temperature would be too great. I added the mango, herbs and seasoning at the very end. Worth another try for a good weeknight meal.

  • CarlaBillups Posted: 08/07/11
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    This was wonderful. I cut the curry in half because my boyfriend doesn't like a lot of curry. It was still very tasty. The sweet mango with the spicy shrimp were a great balance.

  • jill0609 Posted: 07/26/11
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    Easy and delicious! I sauteed the shrimp instead of grilling it and it was still tender and delicious. I will definitely make this again.

  • hockeymomof2 Posted: 07/13/11
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    I made the recipe as the reviewer above did with the sauteed onion and garlic, 1&1/2C coconut milk, 1C chicken broth, 1C water. I put the rest of the can of coconut milk in the prawn mixture to marinade, very yummy. I did combine the "salad" and rice, next time I will serve salad and rice separately. I will definitely make it again.

  • mwallace2010 Posted: 07/23/11
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    Absolutely amazing! I added some coconut milk to the marinade as others mentioned and that helped to keep the spices on the shrimp.

  • elizabethnola Posted: 07/10/12
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    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!

  • srich80 Posted: 06/04/12
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    This is amazing! So easy and good- especially if you chop everything up ahead of time.

  • Emz101 Posted: 03/05/13
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    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.

  • osequin Posted: 06/17/13
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    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.

  • TCUnurse Posted: 06/16/13
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    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

  • AndoverCookie Posted: 06/26/13
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    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.

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