Microgyms

Coconut Mango Shrimp with Jasmine Rice

This dish is to give Members a little taste of the tropics with the combination of coconut, mango and curry along with jasmine rice.

Ingredients

Marinade Ingredients:

1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
1 teaspoon low-sodium soy sauce
2 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and de-veined

Rice:

2 cups water
2/3 cup coconut milk
1 cup jasmine rice
2 cups diced mango (approximately 2 peeled mangos)
1/2 cup grated coconut (use fresh coconut)
1 cup diced red bell pepper
1/2 cup orange bell pepper
1/2 cup sliced scallion
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
12 6-inch skewers

Cooking Directions

To prepare marinade, Combine garlic, ginger, soy sauce, curry powder, ground red pepper and cumin in a medium bowl. Add shrimp (make sure that you cover the shrimp well with this mixture) cover and chill for approximately 1 hour.

Combine water and coconut milk in a medium sauce pan and bring to a boil; add your Jasmine rice. Cover, reduce heat, and simmer for 15 minutes’ or until the liquid is absorbed. Add mango, red bell pepper, orange bell pepper, scallions, cilantro, lime juice and salt. Mix gently and hold.

Prepare grill (cook shrimp on medium heat).

To prepare shrimp; Thread 3 shrimp onto each skewer. Coat grill with cooking spray and place skewers on grill; grill for 3 minutes on both sides or until shrimp are done. Serve skewers over rice and sprinkle grated coconut over your meal and enjoy.

Optional: Garnish with cilantro sprigs.