Rice can get boring after a while. Especially if you’re just making it as a side dish and incorporate little to no seasoning. By using coconut milk instead of water in the cooking process, you add an unique and subtle sweet taste to your dish. Also, I feel like mango is an underrated ingredient used in savory dishes. We often go with pineapple (or at least I know I do), but I’ve been obsessed with mango lately.
Lime & Garlic Shrimp with Coconut & Mango Rice
- 1.5 cups jasmine or long grain rice
- 1 can coconut milk (about 13.5 oz)
- 3/4 cup water
- 1 teaspoon salt
- 1 cup chopped mango
Shrimp & Marinade
- 12-15 pieces of medium sized shrimp
- 2 limes juiced – about 1/2 cup lime juice
- 4 cloves minced garlic
- 1 teaspoon salt
- 1/2-1 teaspoon sriracha (optional)
- Coconut oil/spray if cooking in sauté pan
Marinate your shrimp at least 30 minutes before using; if you are able to do it longer, that’s wonderful! Here is a great example when you can put the marinade together in the morning before you go to work or out for the day and just leave it in the fridge. Combine lime juice, minced garlic, salt and sriracha in a bowl. Toss, making sure all shrimp pieces get coated. Cover and place in the fridge.
For the rice, combine together the coconut milk, rice, and water in a medium pot with a lid. Bring to a boil on high heat then reduce to a very lower simmer. The rice will take about 15-18 minutes to cook. Stir and check the rice every so often to make sure it doesn’t stick to the bottom of the pan. If all of the water evaporates before the rice is cooked, add a little more water, stir and continue cooking.
Chop up the mango into small cubes – this is a great pop of color for the dish! Put aside. Right before serving, stir the mango pieces and salt into the rice.
There are two ways to cook the shrimp. If you have a grill, then I’d suggest your grill your shrimp to get nice grill marks; about 2-3 minutes on each side, until shells are hot pink and shrimp is opaque. If you don’t have a grill available, sautéing the shrimp in a skillet is just fine; about 3-4 minutes on each side.
PS how pretty is this dish! It was a gift from my sister, thanks Ki!