Rating: 4 stars
22 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 11

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.

Cynthia Nicholson
Recipe by Cooking Light June 2005

Gallery

Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.

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  • 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.

Nutrition Facts

342 calories; calories from fat 11%; fat 4.1g; saturated fat 1.8g; mono fat 0.5g; poly fat 1g; protein 27.4g; carbohydrates 48.9g; fiber 2.9g; cholesterol 172mg; iron 5.3mg; sodium 478mg; calcium 95mg.
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