This dish teams sweet mangoes with curry-marinated shrimp and crunchy vegetables. Customize the recipe to suit your preferences--try chicken in place of shrimp, or omit the shrimp and serve the salad cold or at room temperature as a side dish. For added flavor, use basmati or jasmine rice.
Yield: 6 servings (serving size: 2 skewers and about 1 cup salad)
Ingredients
- 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)
Preparation
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.
Nutritional Information
- Calories:
- 342 (11% from fat)
- Fat:
- 4.1g (sat 1.8g,mono 0.5g,poly 1g)
- Protein:
- 27.4g
- Carbohydrate:
- 48.9g
- Fiber:
- 2.9g
- Cholesterol:
- 172mg
- Iron:
- 5.3mg
- Sodium:
- 478mg
- Calcium:
- 95mg
- Credit goes to Cooking Light for the recipe and picture!!
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