Mango Rice Salad with Grilled Shrimp

It's not even June yet, and the high hit over 90 degrees today in DC with some extreme humidity. I guess summer is officially here!

While looking through recipes for this week, the combination of curry powder and fresh mangoes seemed impossible to pass up. Shea and I don't have a grill, so we decided to pan fry our shrimp. It turned out well, and luckily there are lots of leftovers to eat for lunch tomorrow. !


Mango Rice Salad with Grilled Shrimp
Courtesy of Cooking Light at http://www.myrecipes.com/recipe/mango-rice-salad-with-grilled-shrimp-10000001065498/

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)

Directions

1. Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
2. 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.
3. Prepare grill or grill pan to medium-high heat.
4. 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.