Mango Rice Salad With Grilled Shrimp Recipes

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SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS



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

Categories     Fruit     Rice     Shellfish     Marinate     Backyard BBQ     Mango     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Sesame     Sugar Snap Pea     Bon Appétit

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.

SHRIMP AND MANGO SALAD



Shrimp and Mango Salad image

Provided by Victoria Granof

Categories     Salad     Quick & Easy     Backyard BBQ     Lunch     Mango     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Cookie     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 pound grilled shrimp , chopped
3 large mangoes, peeled and cut into chunks
1/2 red bell pepper, minced
1/2 small red onion, thinly sliced
3 tablespoons chopped cilantro
1/2 jalapeño pepper, seeded and chopped (optional)
Juice of 2 large limes
Salt to taste

Steps:

  • 1 Place all the ingredients but the salt in a large bowl. Stir to combine.
  • 2 Season with the salt and serve.

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

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.

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

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

ANA'S GRILLED GARLIC SHRIMP OVER COCONUT RICE WITH MANGO CUCUMBER SALAD AND GUAVA DRESSING



Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing image

Provided by Food Network

Categories     main-dish

Time 1h9m

Yield 6 servings

Number Of Ingredients 20

3 cups long grain rice
2 cups coconut milk
2 cups water
1 teaspoon coconut oil
1 teaspoon salt
2 pounds shrimp, raw
1 teaspoon salt
1 teaspoon black or white pepper
1 teaspoon balsamic vinegar
2 fresh oranges, squeezed
6 cloves garlic, 3 pressed and 3 chopped
1/2 cup guava jelly
3 tablespoons any dark vinegar
1 teaspoon lemon juice
4 fresh cucumbers, cut into chunks
1 tomato, diced
1 clove garlic, sliced
4 fresh mangoes, peeled and sliced
Pinch black pepper
1/2 cup chopped scallions

Steps:

  • Coconut Rice:
  • Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
  • Marinated Garlic Shrimp:
  • Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
  • Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
  • Mango Cucumber Salad with Guava Dressing:
  • In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

MANGO SALAD WITH GRILLED SHRIMP



Mango Salad with Grilled Shrimp image

Categories     Salad     Mango     Shrimp

Yield Makes 4 servings

Number Of Ingredients 16

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 RICE SALAD WITH GRILLED SHRIMP



Mango Rice Salad With Grilled Shrimp image

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

1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 lbs 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 mangoes, diced (about 2 mangos)
1 1/2 cups red peppers, diced
1/2 cup green onion, sliced
1 tablespoon cilantro, chopped
1 tablespoon parsley, chopped
2 tablespoons fresh lime juice
1/2 teaspoon salt
cooking spray

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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