Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas

Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas
Photo by Scott Peterson

Ingredients

  • 3 cups cooked short-grain brown rice
  • 1 teaspoon sesame seeds
  • 4 green onions
  • 3 tablespoons vegetable oil
  • 2 teaspoons fresh ginger
  • 2 tablespoons soy sauce
  • 1 mango
  • + 6 more ingredients
    • 1 teaspoon Asian (toasted) sesame oil
    • 3 tablespoons fresh lime juice
    • ¼ teaspoon dried red pepper flakes
    • 8 ounces sugar snap peas
    • 16 uncooked jumbo shrimp, peeled, deveined
    • 4 10- to 12-inch metal skewers

Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours. Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temper...

View full recipe at Epicurious

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