Table of Contents
Combining grilled shrimp with coconut rice and mango chutney creates a vibrant and flavorful meal that is perfect for summer evenings or special gatherings. This dish balances the smoky taste of the shrimp with the sweet and tangy notes of the chutney, complemented by the creamy coconut rice.
Ingredients Needed
- 1 pound large shrimp, peeled and deveined
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 ripe mango, diced
- 1/2 cup chopped red onion
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
- Olive oil for grilling
- Spices for shrimp: paprika, garlic powder, cumin, chili powder
Preparing the Coconut Rice
Begin by rinsing the jasmine rice under cold water until the water runs clear. In a pot, combine the rice, coconut milk, water, a pinch of salt, and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
Making the Mango Chutney
In a saucepan, combine the diced mango, chopped red onion, rice vinegar, sugar, and a pinch of salt. Cook over medium heat, stirring occasionally, until the mixture thickens slightly, about 10-15 minutes. Allow it to cool before serving.
Grilling the Shrimp
Preheat the grill to medium-high heat. Toss the shrimp with olive oil, paprika, garlic powder, cumin, chili powder, salt, and pepper. Thread the shrimp onto skewers. Grill for 2-3 minutes per side until pink and opaque. Remove from the grill and set aside.
Assembling the Dish
Serve the grilled shrimp over a bed of coconut rice. Top with a generous spoonful of mango chutney. Garnish with fresh herbs like cilantro or mint if desired. This combination offers a delightful mix of smoky, sweet, and tangy flavors that will impress any palate.