Tangy Mango Shrimp with Coconut Rice
Welcome to my blog, where we explore the delightful world of culinary delights. Today, I’m excited to share with you a vibrant and refreshing dish that combines the tangy sweetness of mangoes with the delicate flavor of shrimp, all served over a bed of fragrant coconut rice. This dish not only tantalizes your taste buds but also provides a burst of tropical flavors that will transport you to a sunny beachside paradise.
Ingredients
To prepare this dish, you’ll need the following ingredients:
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh lime juice
- 2 tbsp chopped cilantro
- For the Mango Sauce:
- 1 ripe mango, peeled and diced
- 1/4 cup fresh orange juice
- 1 tbsp honey
- 1 tbsp fresh lime juice
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- Pinch of salt
- For the Coconut Rice:
- 1 cup long-grain white rice
- 1 can (13.5 oz) coconut milk
- 1/2 cup water
- 1/2 tsp salt
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
Instructions
Follow these steps to create this delectable dish:
- Cooking the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp and season with cumin, red pepper flakes, salt, and pepper. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the pan and set aside.
- Making the Mango Sauce: In a blender or food processor, combine the diced mango, orange juice, honey, lime juice, ground ginger, ground cinnamon, and salt. Blend until smooth. Set aside.
- Preparing the Coconut Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, turmeric, cumin, and coriander. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork before serving.
- Finishing Touches: Return the cooked shrimp to the skillet and pour the mango sauce over them. Toss gently to coat the shrimp evenly. Serve the shrimp and mango sauce over a generous portion of the prepared coconut rice. Garnish with additional chopped cilantro if desired.
Tips and Variations
Here are some tips and variations to enhance your cooking experience:
- If you prefer a spicier dish, add more red pepper flakes or even a pinch of cayenne pepper to the shrimp mixture.
- For an extra burst of flavor, roast the garlic in the oven at 375°F for about 20 minutes before mincing it.
- Incorporate other fruits like pineapple or papaya into the mango sauce for a different flavor profile.
- Experiment with different types of rice, such as jasmine or basmati, to find your preferred texture and aroma.
Nutritional Information
This dish is not only delicious but also nutritious. Here’s a breakdown of the nutritional content per serving:
| Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Total Carbohydrates | Dietary Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|
| 450 kcal | 18 g | 12 g | 160 mg | 450 mg | 40 g | 3 g | 15 g | 25 g |
Pairings and Serving Suggestions
This dish pairs wonderfully with a variety of accompaniments:
- A crisp green salad with a citrus vinaigrette complements the tropical flavors of the shrimp and mango sauce.
- Grilled vegetables like zucchini, bell peppers, and eggplant offer a nice contrast to the richness of the coconut rice.
- A glass of chilled white wine, such as Sauvignon Blanc or Pinot Grigio, enhances the overall dining experience.
Conclusion
The Tangy Mango Shrimp with Coconut Rice is a delightful fusion of flavors that will brighten up any meal. Its tropical essence and vibrant colors make it a perfect choice for a summer dinner party or a relaxing evening at home. I hope you enjoy preparing and savoring this dish as much as I do. Happy cooking!
