Dinner/ Gluten Free/ Healthy/ Lunch

Coconut Rice with Chili Shrimp and Mangoes

Oh, you guys!! I think I may have stumbled upon my latest obsession, while I was tweaking my Coconut Rice with Chili Shrimp and Mangoes recipe.

Chilli Lime Shrimp with coconut rice and mangoes

Two words: Coconut. Rice.  One bite and it was almost as if I was in Tahiti, with my toes in the sand, not a care in the world, sipping Mai Tais. Okay, Not that it is obvious or anything but, I should probably mention that I may or may not have an overactive imagination. But seriously, this rice means creamy, dreamy, tropical business. When this rice is paired with some beautiful mangoes, you too may be seeing visions of yourself in Tahiti.

Chilli Lime Shrimp with coconut rice and mangoes 3

Mangoes have some pretty amazing health benefits, such as; lowering cholesterol, improving eyesight, alkalizing the body, regulating fluids, and boosting your immune system. And when it is already 90 degrees in April, it only feels appropriate to add some mangoes to your life.

Chilli Lime Shrimp with coconut rice and mangoes 2

The inspiration for this dish, was my constant nagging craving for mango sticky rice for the past few nights. So I thought, why not make a normally indulgent dessert into a lightened-up, easy lunch. The Coconut Rice with Chili Shrimp and Mangoes can be put together fairly quickly, making it also ideal for a quick week-night meal. Enjoy and let me know what you think!!

 

 

Coconut Rice with Chili Shrimp and Mangoes

Print Recipe
Serves: 4 Cooking Time: 30 Minutes

Ingredients

  • 2 cup, Short-Grain Rice
  • 1 1/4 cup, Coconut Milk
  • 1 1/4 cup, Water
  • 12-16 pieces, Shrimp, cleaned and deveined
  • 2 tbsp, Lime Juice
  • 1 tbsp, Chili Powder
  • 1-4 cup, Chopped Scallions
  • 2 Mangoes, skin removed and sliced
  • 2 tbsp, Sesame Seeds
  • Salt, to taste
  • 1 tbsp, Sesame or Veggie Oil

Instructions

1

First rinse rice under cool water

2

I use my rice cooker, and combine water, coconut milk, rice with a pinch of salt allow to cook, generally for short-grain rice the water ratio is 1 1/4 cup liquid to 1 cup rice, you may need to test for doneness and add more liquid if needed, you can also cook rice over stove top as well

3

In a bowl, toss shrimp with lime juice, chili powder, and salt

4

In a medium saute pan, heat oil of choice over medium heat, once hot add seasoned shrimp, allow one side to cook for about 2 minutes and then flip and cook other side for an additional minute, it is very easy to over cook shrimp and cooking times may vary depending on size of shrimp, color should change from translucent to white and meat should start to firm up, if it has coiled up into a complete circle the shrimp is over cooked and will have a tougher texture

5

Once rice is done, place shrimp over rice, add mangoes, and top with scallions and sesame seeds, I like to sprinkle with some additional chili powder

6

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