MANGO RICE SALAD WITH GRILLED SHRIMP
Sweet mangoes blend beautifully with curry-marinated shrimp and veggies! It's even better the second day. You can substitute chicken for the shrimp. From June 2005 issue of Cooking Light.
Provided by Mama2boys
Categories One Dish Meal
Time 1h15m
Yield 2 skewers and 1 cup salad, 6 serving(s)
Number Of Ingredients 19
Steps:
- 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); tosss gently to combine.
- Prepare grill or grill pan to medium-high heat.
- Thread 3 shrimp onto each of 12 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.
Nutrition Facts : Calories 341.2, Fat 2.8, SaturatedFat 0.4, Cholesterol 239, Sodium 1452.9, Carbohydrate 47.5, Fiber 3.4, Sugar 10.2, Protein 30.4
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