Best Shrimp W Mango Rice Recipes

Shrimp W/ Mango Rice image

Provided by canninfool

Categories Mango

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, peeled & minced
1 tablespoon soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 lbs medium shrimp, peeled & devined
2 cups water
1 cup coconut milk
1 1/4 cups wild rice, uncooked (brown rice optional)
3/4 cup carrot, shredded
2 mangoes, peeled & diced
1 1/2 cups red peppers, diced
1/2 cup green onion, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons lime juice
1/2 teaspoon salt

Steps:

Combine the first 6 ingredients in a medium bowl, add shrimp, toss to coat, cover & chill 1 hours.
Bring water and coconut milk to a boil in a medium saucepan. Add rice & cover. Reduce heat & simmer 30 minutes or until liquid is absorbed.
Remove from heat & add next 8 ingredients; toss gently to combine.
Prepare saute pan to medium heat and coat with cooking spray.
Place shrimp in pan & cook 3 minutes on each side, until pink/done.
Mix rice & shrimp.
Plate & garnish.

Nutrition Facts : Calories 408.1, Fat 11.6, SaturatedFat 8.3, Cholesterol 172.8, Sodium 572.9, Carbohydrate 48.2, Fiber 6.3, Sugar 16.7, Protein 31

Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas image

Yield Makes 4 servings

Number Of Ingredients 13

3 tablespoons vegetable oil
2 teaspoons minced fresh ginger
1/4 teaspoon dried crushed red pepper
16 uncooked jumbo shrimp, peeled, deveined
3 tablespoons fresh lime juice
2 tablespoons soy sauce
3 cups cooked short-grain brown rice (about 1 1/4 cups uncooked)
1 mango, peeled, pitted, chopped
4 green onions, thinly sliced
8 ounces sugar snap peas
1 teaspoon oriental sesame oil
1 teaspoon sesame seeds
4 10- to 12-inch metal skewers

Steps:

Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

Thai Shrimp and Mango Fried Rice image

Provided by Chef mariajane

Categories < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 eggs, beaten
1 teaspoon sesame oil
3 tablespoons oil, divided
3 garlic cloves, finely chopped
1 lb shrimp, deveined and shelled
4 cups jasmine rice, cooked and cooled or 4 cups basmati rice
4 tablespoons soy sauce
3 tablespoons fish sauce
2 tablespoons .sweet thai chili sauce (optional)
1 (600 g) bag europe's best nature's balance vegetables, cooked according to package directions
1/2 cup roasted cashews
2 green onions, thinly sliced on diagonal
1 1/2 cups Europe's Best Sunburst Mangoes, thawed and diced
chili garlic sauce (optional)
cilantro, chopped
bean sprouts
lime wedge

Steps:

Combine eggs and sesame oil. Set aside.
Heat 1 tablespoon oil over high heat in large wok or frying pan.
Add garlic and stir fry until fragrant, about 1 minute.
Add shrimp, and cook until almost done, about 2 minutes.
Push to the side of the wok, and add egg mixture to the center of the pan.
Cook until set, about 1 minute, and then break up eggs. Push to sides of wok.
Add rice and stir fry until until warm.
Add soy sauce, fish sauce and sweet Thai chili sauce and stir to combine all ingredients.
Add cooked vegetables, roasted cashews, green onions and mango.
Stir until warm. Garnish with cilantro, bean sprouts and lime wedges.
ENJOY!