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 RecipesMango Rice Salad with Grilled Shrimp
Cynthia Nicholson for Cooking Light, June 2005
This dish teams sweet mangoes with curry-marinated shrimp and crunchy vegetables. Customize the recipe to suit your preferenc
1 tablespoon minced fresh garlic 1 tablespoon minced peeled fresh ginger 1 tablespoon low-sodium soy sauce 4 teaspoons curry powder 1/8 teaspoon ground red pepper 1/8 teaspoon ground cumin 1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp) 2 cups water 2/3 cup light coconut milk 1 1/4 cups uncooked long-grain rice 3/4 cup shredded carrot 2 cups diced peeled mango (about 2 mangoes) 1 1/2 cups diced red bell pepper 1/2 cup sliced green onions 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh parsley 2 tablespoons fresh lime juice 1/2 teaspoon salt Cooking spray Cilantro sprigs (optional) 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 gently to combine. Prepare grill or grill pan to medium-high heat. Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if desired. 6 servings (serving size: 2 skewers and about 1 cup salad) Nutrition: CALORIES 342(11% from fat); FAT 4.1g (sat 1.8g,mono 0.5g,poly 1g); IRON 5.3mg; CHOLESTEROL 172mg; CALCIUM 95mg; CARBOHYDRATE 48.9g; SODIUM 478mg; PROT |
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