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.
Mango Rice Salad with Grilled Shrimp
Comments and Reviews 1-10 of 14
Meagan81 Posted: 03/01/10
Hillary1980 Posted: 06/15/10
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
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
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
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
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
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
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
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
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
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
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
This is amazing! So easy and good- especially if you chop everything up ahead of time.
Emz101 Posted: 03/05/13
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.