INGREDIENTS:
- 12 oz. jumbo shrimp, peeled and deveined
Shrimp marinade
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon thin soy sauce
- 4 teaspoons curry powder
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon ground cumin
Mango rice
- 1¼ cups uncooked long grain rice
- 2 cups water
- ⅓ cup coconut milk
- ¾ cup carrots, shredded
- 2 cups mangoes, diced
- 1 red bell pepper, diced
- 2 green onions, sliced
- 1 tablespoon cilantro, chopped
- 1 tablespoon parsley, chopped
- 2 tablespoons lime juice
- 4 tablespoons toasted sweet coconut flakes
- Salt and pepper to taste
INSTRUCTIONS:
- Combine the shrimp marinade and marinate shrimp for 1 hour
- Over medium high heat, bring the water and coconut milk to a boil and add rice
- Reduce heat to medium, cover and simmer for 15 minutes or until the liquid is absorbed (do it in a rice pot if you have one)
- Thread 3 shrimps per skewer and grill for 3 minutes on each side or until done. It should yield 7 skewers
- When the rice is cooked, add carrots, mangoes, bell pepper, green onions, cilantro, parsley, lime juice and toss to combine
- Season with salt and pepper to taste
- Dish and serve hot with skewers served over the mango rice
NOTES
1 hour marinade time.
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