Mango Glazed Shrimp with Coconut Rice
Tropical Mango-Glazed Prawns with Creamy Coconut Jasmine Rice
Ingredients:
1 lb large shrimp, peeled and deveined
2 ripe mangoes, peeled and diced (divided)
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons honey
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon lime juice, plus lime wedges for serving
1/4 teaspoon red pepper flakes (optional)
1 cup jasmine rice
1 can (14 oz) coconut milk
1/2 cup water
1/2 teaspoon salt
3 green onions, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup toasted coconut flakes
1/2 red bell pepper, diced
1 jalapeño, seeded and minced (optional)
Directions:
Start with the coconut rice: Rinse rice in cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
While rice is cooking, prepare the mango glaze: In a blender or food processor, combine 1 1/2 mangoes, garlic, ginger, honey, soy sauce, lime juice, and red pepper flakes if using. Blend until smooth.
Heat olive oil in a large skillet over medium-high heat. Pat shrimp dry with paper towels and season with salt and pepper.
Add shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side until just pink.
Pour the mango glaze over the shrimp and simmer for 2-3 minutes until the sauce has thickened and the shrimp are cooked through. Be careful not to overcook the shrimp.
Fluff the coconut rice with a fork and stir in half of the green onions.
Dice the remaining 1/2 mango into small cubes.
Serve the shrimp over the coconut rice, garnished with remaining diced mango, red bell pepper, jalapeño (if using), remaining green onions, cilantro, and toasted coconut flakes.
Serve with lime wedges on the side.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 425 kcal | Servings: 4 servings