Coconut Rice with Mango and Grilled Shrimp: A Tropical Taste Sensation

Looking to add a splash of tropical flair to your meals? Coconut Rice with Mango and Grilled Shrimp is the perfect recipe to transport your taste buds to a sun-soaked paradise. This dish combines creamy coconut rice with sweet mango and smoky grilled shrimp, making it ideal for both casual weeknight dinners and impressive dinner parties.

Why Coconut Rice with Mango and Grilled Shrimp Is a Must-Try

The Appeal of Coconut Rice

Coconut rice is a staple in tropical cuisines like Thai, Malaysian, and Caribbean. Its creamy, slightly sweet flavor makes it a versatile side that pairs well with both savory and sweet elements.

The Perfect Pair: Mango and Grilled Shrimp

Mango provides a burst of tropical sweetness that complements the rich coconut rice, while grilled shrimp adds smoky depth and a slight char. This combination is as visually stunning as it is delicious, creating a feast for both the eyes and the palate.

Ingredients for Coconut Rice with Mango and Grilled Shrimp

For the Coconut Rice

• 1 cup jasmine rice: For a fragrant, fluffy texture.
• 1 can (14 oz) coconut milk: Adds rich creaminess.
• 1 cup water: For cooking the rice.
• 1 tablespoon sugar: Enhances the coconut milk’s natural sweetness.
• 1/2 teaspoon salt: Balances the flavors.
• 1 tablespoon olive oil: Adds richness.

The Grilled Shrimp

• 1 pound large shrimp, peeled and deveined: The main protein.
• 2 tablespoons olive oil: For marinating and grilling.
• 2 cloves garlic, minced: Adds robust flavor.
• 1 tablespoon lemon juice: Provides bright acidity.
• 1 teaspoon smoked paprika: Enhances grilled flavor.
• 1 teaspoon ground cumin: Adds a warm, earthy note.
• Salt and pepper: To taste.

For the Mango Salsa

• 1 ripe mango, diced: Key for tropical sweetness.
• 1/2 red onion, finely chopped: Adds sharpness.
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For the Mango Salsa

• 1 ripe mango, diced: Key for tropical sweetness.
• 1/2 red onion, finely chopped: Adds sharpness.
• 1/4 cup fresh cilantro, chopped: Provides a fresh, herbaceous note.
• 1 jalapeño, finely chopped (optional): Adds a touch of heat.
• 1 tablespoon lime juice: Adds tanginess and helps meld the flavors.
• Salt to taste: Enhances all the flavors.

Step-by-Step Cooking Instructions

1: Cooking the Coconut Rice

1. Rinse the Rice: Rinse jasmine rice under cold water until the water runs clear. This removes excess starch and prevents sticky rice.
2. Combine Ingredients: In a medium saucepan, mix the rinsed rice, coconut milk, water, sugar, salt, and olive oil. Stir to dissolve the sugar and salt.
3. Cook the Rice: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, until rice is tender and liquid is absorbed.
4. Fluff and Rest: Remove from heat and let sit covered for 5 minutes. Fluff with a fork to separate the grains.

2: Marinating and Grilling the Shrimp

1. Prepare the Marinade: In a bowl, mix olive oil, minced garlic, lemon juice, smoked paprika, ground cumin, salt, and pepper.
2. Marinate the Shrimp: Add shrimp to the bowl and toss to coat evenly. Marinate for at least 15 minutes.
3. Preheat the Grill: Heat your grill to medium-high. If using a grill pan, preheat on the stovetop.
4. Grill the Shrimp: Thread shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes). Grill for 2-3 minutes per side until shrimp are pink and opaque.
5. Serve: Let the shrimp rest a few minutes before serving.

3: Making the Mango Salsa

1. Combine Ingredients: In a medium bowl, mix diced mango, chopped red onion, cilantro, and optional jalapeño.
2. Add Lime Juice: Drizzle lime juice over the salsa and stir gently to combine.
3. Season: Add salt to taste and mix again. Let sit for a few minutes for flavors to meld.

Plating and Serving

1. Start with Rice: Spoon a generous portion of coconut rice onto each plate.
2. Add Shrimp: Arrange grilled shrimp on or beside the rice.
3. Top with Mango Salsa: Spoon mango salsa over the shrimp or serve on the side.
4. Garnish: Optionally, garnish with additional cilantro leaves or lime wedges.

Nutritional Information

Here’s a quick look at the nutritional profile of this dish:

• Coconut Rice: Provides carbohydrates and healthy fats from coconut milk. It’s calorie-dense, so portion control is important.
• Grilled Shrimp: Low in calories and high in protein, with important nutrients like vitamin B12 and selenium.
• Mango Salsa: Rich in vitamins A and C, and adds fiber.

Approximate Nutritional Values (per serving)

• Calories: 450
• Protein: 25g
• Fat: 20g
• Carbohydrates: 40g
• Fiber: 4g

Tips for Perfect Coconut Rice with Mango and Grilled Shrimp

1. Use Fresh Ingredients: The quality of shrimp and mango significantly impacts the final flavor. Choose fresh, high-quality ingredients.
2. Adjust Spice Levels: Customize the heat in the mango salsa by varying the amount of jalapeño.
3. Avoid Overcooking Shrimp: Shrimp cook quickly. Overcooking can make them tough, so keep a close eye on them.
4. Make Ahead: Prepare coconut rice and mango salsa in advance. Reheat the rice gently and stir the salsa before serving.

FAQs

Can I use other types of rice?

Yes, you can use basmati or long-grain rice, but jasmine rice is recommended for its fragrance and texture.

Can I make this dish vegetarian?

Absolutely! Substitute shrimp with tofu or tempeh. Marinate and grill as you would the shrimp.

How do I store leftovers?

Store leftovers in airtight containers. Rice and shrimp will keep for up to 3 days in the refrigerator. Salsa should be stored separately and will last about 2 days.

Can I freeze this dish?

Shrimp can be frozen, but rice and salsa are best enjoyed fresh. If freezing shrimp, cool completely before freezing in a freezer-safe container.

Conclusion

Coconut Rice with Mango and Grilled Shrimp is a tropical escape on your plate. The creamy rice, smoky shrimp, and sweet mango salsa create a dish that’s as flavorful as it is visually stunning. Perfect for any occasion, this recipe is sure to impress.

So gather your ingredients, fire up your grill, and enjoy this delightful tropical feast. Bon appétit!

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