Caribbean Coconut Rice with Mango Salsa and Grilled Shrimp
A tropical feast with vibrant flavors
Delight your senses with this Caribbean-inspired dish, featuring fluffy coconut rice, refreshing mango salsa, and perfectly grilled shrimp.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Coconut Rice
For the Mango Salsa
For the Grilled Shrimp
For the Garnishes
Preparation
Marinating the Shrimp
Combine Marinade
In a bowl, combine olive oil, minced garlic, lime juice, smoked paprika, salt, and pepper.
Toss Shrimp
Toss the shrimp in the marinade until well coated.
Refrigerate
Cover and refrigerate for at least 30 minutes.
Preparing the Coconut Rice
Rinse Rice
Rinse the jasmine rice under cold water until the water runs clear.
Boil Liquids
In a pot, combine coconut milk, water, and salt; bring to a boil.
Simmer Rice
Stir in the rice, reduce to low heat, cover, and simmer for 20 minutes or until tender and the liquid is absorbed.
Do not remove the lid while the rice is cooking to maintain steam. Gently fluff the rice with a fork after cooking.
Cooking Process
Grilling Shrimp
Preheat the grill to medium-high and cook shrimp for 2-3 minutes per side until opaque and charred.
Preparing Salsa
In a bowl, mix mango, bell pepper, onion, jalapeño, lime juice, cilantro, salt, and pepper.
Cooking Rice
Simmer rice until tender and all liquid is absorbed, then let it sit covered for another 5 minutes off the heat.
Plating & Serving
Caribbean Coconut Rice with Mango Salsa and Grilled Shrimp
Caribbean Coconut Rice with Mango Salsa and Grilled Shrimp
Plating & Serving
Serve the coconut rice on a plate topped with grilled shrimp and a generous scoop of mango salsa. Add lime wedges and cilantro for garnish.