Mango Rice Salad With Grilled Shrimp Recipes

MANGO SALAD WITH GRILLED SHRIMP

Mango Salad With Grilled Shrimp image

This is a refreshing summery salad bursting with flavor that combines lime, mint and cilantro dressing with mango, peppers and grilled shrimp.

Provided by Epi Curious

Categories Healthy

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons dark brown sugar
2 tablespoons fresh lime juice
1 red chili pepper (about 4 inches long, thinly sliced, including seeds)
1 shallot, thinly sliced
1/4 cup fresh cilantro (chopped)
2 tablespoons of fresh mint (chopped)
2 mangoes, pitted, peeled & thinly sliced (firm-ripe)
1 1/4 lbs jumbo shrimp, shelled, tail-on, deveined
2 tablespoons vegetable oil
1 jalapeno chile, minced, including seeds (fresh)
2 teaspoons ground cumin
1/2 teaspoon salt

Steps:

Make mango salad: Whisk together brown sugar and lime juice in a large bowl util sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
Grill shrimp: beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray. Prepare grill. Whisk together oil, jalapeno, cumin and salt, then brush on skewered shrimp until well coated. Grill the shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.
Makes 4 first course servings or two main course servings.

Nutrition Facts : Calories 320.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 215.7, Sodium 510.3, Carbohydrate 29, Fiber 2.5, Sugar 22.8, Protein 30.1

MANGO SALAD WITH GRILLED SHRIMP

Mango Salad with Grilled Shrimp image

Categories Salad Mango Shrimp

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

FOR MANGO SALAD
2 tablespoons dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
2 firm-ripe mangos, peeled, pitted, and thinly sliced
FOR SHRIMP
16 jumbo shrimp (1 1/4 pounds), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Lime wedges
Special equipment: 16 (8-inch) wooden skewers (optional); gas or charcoal grill

Steps:

MAKE MANGO SALAD
Whisk together the brown sugar and lime juice in a large bowl until sugar is dissolved. Whisk in chile, shallot, cilantro, and mint. Add the mangos, tossing gently.
MAKE SHRIMP AND FINISH SALAD
Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
Prepare the grill.
Whisk together the oil, jalapeño, cumin, and salt, then brush on the skewered shrimp until well coated. Grill the shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
Toss the mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

MANGO SHRIMP SALAD

Mango Shrimp Salad image

Refreshing summer salad.

Provided by karbol

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon lime juice
2 teaspoons lime zest
1 teaspoon hot chile peppers
¼ teaspoon white sugar
1 pound cooked shrimp
1 cup diced mango
1 cup diced cucumber
2 tablespoons chopped fresh mint
1 teaspoon rice vinegar, or to taste

Steps:

Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g

SHRIMP W/ MANGO RICE

Shrimp W/ Mango Rice image

My daughter really wow'ed the judges at fair with this recipe & with some changings has been several more times for our family. Now, it's off to a teenage camp.

Provided by canninfool

Categories Mango

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

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

MANGO SALAD WITH GRILLED SHRIMP

Mango Salad with Grilled Shrimp image

Categories Salad Fruit Shellfish Backyard BBQ Lime Mango Mint Shrimp Summer Grill Grill/Barbecue Healthy Jalapeño Cilantro Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 17

Ingredients

For mango salad
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
For shrimp
16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Accompaniment: lime wedges
Special Equipment
16 (8-inch) wooden skewers (optional)

Steps:

Make mango salad:
Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
Grill shrimp:
Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
Prepare grill.
Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

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