Grilled shrimp with mango rice

I chose this recipe because the colorful picture caught my eye, and it sounded like a fun flavor combination. To get started, I prepared the marinade for the shrimp, which is a mixture of soy sauce, garlic, ginger, curry powder and cayenne. I put the shrimp into the marinade and got to work on the rice.

The rice is cooked in coconut milk and water – I went with brown basmati rice, which worked perfectly. After the rice is cooked, it gets tossed with diced mango, red pepper and shredded carrot.

The rice is finished off with lime juice and a combination of fresh herbs – green onion, cilantro and parsley. I know it sounds like a lot of ingredients, but you can cut everything up in advance and simply toss with the rice before serving. I also think you could get away with skipping one or two of the herbs if need be.

The shrimp get threaded onto skewers and grilled. They cook through very quickly, so keep a close eye on them.

For serving, the shrimp skewers are placed on a bed of the mango rice. The slight spiciness of the shrimp goes really well with the sweetness of the mango. I loved the tropical flavors in this dish.