Table of Contents
Discover a vibrant and delicious meal by combining perfectly grilled shrimp with a sweet and tangy mango salsa, served alongside fragrant coconut rice pilaf. This dish offers a tropical twist that is perfect for summer gatherings or a flavorful weeknight dinner.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 ripe mango, diced
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño, minced (optional)
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Preparation Steps
Making the Coconut Rice Pilaf
In a medium saucepan, combine the jasmine rice, coconut milk, and water. Bring to a boil, then reduce 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.
Preparing the Mango Salsa
In a bowl, mix the diced mango, red onion, red bell pepper, jalapeño (if using), lime juice, and cilantro. Season with salt and pepper to taste. Chill in the refrigerator while preparing the shrimp.
Grilling the Shrimp
Preheat the grill to medium-high heat. Toss the shrimp with olive oil, salt, and pepper. Grill the shrimp for 2-3 minutes per side until they are opaque and slightly charred. Remove from heat and set aside.
Serving Suggestions
Plate the coconut rice pilaf, top with grilled shrimp, and spoon the fresh mango salsa over the dish. Garnish with additional cilantro if desired. This colorful and flavorful meal pairs well with a chilled white wine or a refreshing citrus beverage.
Conclusion
Combining grilled shrimp with mango salsa and coconut rice creates a harmonious blend of flavors and textures. It’s an easy-to-make dish that brings a taste of the tropics to your table, perfect for impressing guests or enjoying a special dinner at home.