Mango Rice Salad with Grilled Shrimp

Mango Rice Salad with Grilled Shrimp Recipe from Bolivia

Region / culture: Bolivia | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 6

Introduction

Mango Rice Salad with Grilled Shrimp is a delicious and refreshing dish that combines the sweetness of mangoes with the savory flavors of shrimp and rice. This recipe is perfect for a light and healthy meal that is bursting with tropical flavors.

History

This recipe is a fusion of Asian and Caribbean flavors, combining the use of curry powder and coconut milk with fresh mangoes and shrimp. It is a popular dish in many tropical regions where mangoes are abundant and seafood is a staple in the diet.

Ingredients

1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp soy sauce
4 tsp curry powder
0.13 tsp ground red pepper
0.13 tsp ground cumin
1.5 lb (680 g) peeled and deveined shrimp (about 36 shrimp)
2 cups water
0.67 cup light coconut milk
1.25 cups uncooked long-grain rice
0.75 cup shredded carrots
2 cups diced mangoes (about 2 mangos)
1.5 cups diced red peppers
0.5 cup sliced green onions
1 tbsp chopped cilantro
1 tbsp chopped parsley
2 tbsp fresh lime juice
0.5 tsp salt
cooking spray

How to prepare

Combine the first 6 ingredients in a medium bowl.
Add the shrimp and toss to coat.
Cover and chill for 1 hour.
Bring the water and coconut milk to a boil in a medium saucepan; then add the rice.
Cover, reduce the heat, and simmer for 15 minutes or until the liquid is absorbed.
Add the carrot and the next 7 ingredients (through salt); toss gently to combine.
Prepare the grill or grill pan to medium-high heat.
Thread 3 shrimp onto each of the 12 skewers.
Place the skewers on the grill rack or grill pan coated with cooking spray; grill for 3 minutes on each side or until the shrimp are done.
Serve the skewers over salad.

Variations

Substitute chicken or tofu for the shrimp for a different protein option.
Add diced avocado or cucumber for extra freshness and texture.
Use quinoa or couscous instead of rice for a different grain base.

Cooking Tips & Tricks

Make sure to marinate the shrimp for at least 1 hour to allow the flavors to fully develop.

- Use fresh mangoes for the best flavor and texture in the salad.

- Be careful not to overcook the shrimp on the grill, as they can become tough and rubbery.

Serving Suggestions

Serve the Mango Rice Salad with Grilled Shrimp as a main dish for lunch or dinner. It can also be served as a side dish at a barbecue or picnic.

Cooking Techniques

Marinate the shrimp for at least 1 hour before grilling to enhance the flavor.

- Use a grill pan if you don't have access to an outdoor grill.

Ingredient Substitutions

Use frozen mango chunks if fresh mangoes are not available.

- Substitute red bell peppers for the red peppers.

- Use jasmine or basmati rice instead of long-grain rice.

Make Ahead Tips

You can marinate the shrimp and prepare the salad ingredients ahead of time, then grill the shrimp just before serving.

- The salad can be stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve the grilled shrimp skewers on a bed of the mango rice salad for an elegant presentation. - Garnish with additional chopped cilantro and lime wedges for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

- Serve with a side of garlic bread or naan for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 9g

Fats

- Total Fat: 6g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 50%

- Vitamin C: 70%

- Iron: 15%

- Calcium: 6%

Alergens

Contains shellfish (shrimp)

- May contain soy

Summary

This dish is a good source of protein, vitamins, and minerals, while also being relatively low in calories and fat. It is a healthy and balanced meal option.

Summary

Mango Rice Salad with Grilled Shrimp is a flavorful and nutritious dish that is perfect for a light and refreshing meal. With a balance of sweet, savory, and spicy flavors, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a warm summer day, and I was wandering through a bustling market in Thailand. The air was filled with the fragrant smells of exotic spices and fresh fruits. As I meandered through the colorful stalls, my eyes fell upon a small, elderly woman selling mangoes. She had a kind smile and a twinkle in her eye that immediately drew me to her.

I struck up a conversation with her, and she told me that she was known in the community for her delicious mango rice salad with grilled shrimp. Intrigued, I asked her if she would be willing to share her recipe with me. She chuckled and agreed, saying that she was happy to pass on her culinary knowledge to a fellow food lover.

We sat down together on a makeshift bench as she began to dictate the ingredients and instructions to me. Her voice was soft and melodic, and I hung on to her every word as she described the process of preparing the dish. She explained that the key to a good mango rice salad was using ripe, juicy mangoes and perfectly grilled shrimp.

As she spoke, I could tell that she had a deep passion for cooking and a wealth of knowledge that had been passed down through generations. She shared with me the stories of how she had learned to make the dish from her own grandmother, who had taught her the importance of using fresh, locally sourced ingredients.

I was captivated by her words and the love that she infused into her cooking. I could see the joy and pride in her eyes as she described the intricate steps of the recipe. It was clear that this dish held a special place in her heart, and she was honored to share it with me.

After she had finished explaining the recipe, she handed me a small piece of paper with the instructions written in her delicate handwriting. I thanked her profusely and promised to make the dish with the same love and care that she had shown me.

When I returned home, I wasted no time in gathering the ingredients and preparing the mango rice salad with grilled shrimp. As I cooked, I could feel the spirit of the elderly woman guiding me through each step. The kitchen was filled with the tantalizing aroma of the spices and fresh mangoes, and I felt a sense of peace and contentment wash over me.

Finally, the dish was ready, and I plated it carefully, garnishing it with a sprinkle of fresh herbs and a squeeze of lime. I took my first bite and was immediately transported back to that bustling market in Thailand. The flavors were vibrant and harmonious, the mangoes sweet and juicy, and the shrimp perfectly grilled.

As I savored each mouthful, I thought of the kind woman who had shared her recipe with me. I felt a deep connection to her and a sense of gratitude for the knowledge she had passed on. I knew that this recipe would become a staple in my own kitchen, a symbol of the love and generosity that food can inspire.

And so, whenever I make mango rice salad with grilled shrimp, I think of that warm summer day in Thailand and the serendipitous encounter that led me to discover a recipe that will always hold a special place in my heart.