Mango Rice Salad with Grilled Shrimp

Mango Rice Salad with Grilled Shrimp
Photo by Randy Mayor

Ingredients

  • 1 tablespoon minced fresh garlic
  • 2/3 cup light coconut milk
  • 1 ¼ cups uncooked long-grain rice
  • 1 tablespoon chopped fresh parsley
  • 1/8 teaspoon ground red pepper
  • Cooking spray
  • ½ teaspoon salt
  • + 13 more ingredients
    • 1/8 teaspoon ground cumin
    • 4 teaspoons curry powder
    • 2 tablespoons fresh lime juice
    • 1 tablespoon low-sodium soy sauce
    • ½ cup sliced green onions
    • ¾ cup shredded carrot
    • 1 tablespoon minced peeled fresh ginger
    • 1 ½ cups diced red bell pepper
    • Cilantro sprigs (optional)
    • 1 ½ pounds medium shrimp, peeled and deveined (about 36 shrimp)
    • 1 tablespoon chopped fresh cilantro
    • 2 cups water
    • 2 cups diced peeled mango (about 2 mangoes)

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 ...

View full recipe at My Recipes

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