Main Course · Dinner · Caribbean ·

Caribbean Coconut Rice with Mango Salsa and Grilled Shrimp

Name: Caribbean Coconut Rice with Mango Salsa and Grilled Shrimp
Prep time: 23 min
Cook time: 70 min
Total time: 93 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 cup jasmine rice; 1 cup coconut milk; 1 cup water; 1/2 teaspoon salt; 1 ripe mango, peeled, pitted, and diced; 1/2 red bell pepper, diced; 1/4 red onion, finely chopped; 1 jalapeño, seeded and minced; Juice of 1 lime; 1/4 cup fresh cilantro, chopped; Salt and pepper, to taste; 1 lb large shrimp, peeled and deveined; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon lime juice; 1 teaspoon smoked paprika; Salt and pepper, to taste; Lime wedges; Fresh cilantro leaves

Delight your senses with this Caribbean-inspired dish, featuring fluffy coconut rice, refreshing mango salsa, and perfectly grilled shrimp.

4.5(90 reviews)

·By Ethan Brooks·November 11, 2025

Caribbean Coconut Rice with Mango Salsa and Grilled Shrimp — Main Course served and photographed from above

Prep

23 min

Cook

1 h 10 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Coconut Rice

For the Mango Salsa

For the Grilled Shrimp

For the Garnishes

Nutrition

Per serving

Calories: 391 kcal
Protein: 25.3 g
Carbs: 25.5 g
Fat: 20.6 g
Fiber: 1.4 g

Whole recipe

Total

Calories: 1562 kcal
Protein: 101.2 g
Carbs: 102 g
Fat: 82.5 g
Fiber: 5.7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup jasmine rice	205	4.3	45	0.4	0.6
1 cup coconut milk	445	4.5	6	48	0
1 cup water	0	0	0	0	0
1/2 teaspoon salt	0	0	0	0	0
1 ripe mango peeled, pitted, and diced	135	1	35	0.6	3
1/2 red bell pepper diced	12	0.4	3	0.1	1
1/4 red onion finely chopped	11	0.3	2.5	0	0.5
1 jalapeño seeded and minced	4	0.1	1	0.1	0.5
Juice of 1 lime	11	0.2	4	0	0.1
1/4 cup fresh cilantro chopped	1	0.1	0.2	0	0.1
Salt and pepper to taste	0	0	0	0	0
1 lb large shrimp peeled and deveined	480	90	2	6	0
2 tablespoons olive oil	239	0	0	27	0
2 cloves garlic minced	9	0.4	2	0	0.1
1 tablespoon lime juice	4	0	1	0	0
1 teaspoon smoked paprika	6	0.3	1.1	0.3	0.7
Salt and pepper to taste	0	0	0	0	0
Lime wedges	0	0	0	0	0
Fresh cilantro leaves	1	0.1	0.2	0	0.1

Nutrition estimates only; not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Shrimp

1
Combine Marinade
In a bowl, combine olive oil, minced garlic, lime juice, smoked paprika, salt, and pepper.
2
Toss Shrimp
Toss the shrimp in the marinade until well coated.
3
Refrigerate
Cover and refrigerate for at least 30 minutes.

Preparing the Coconut Rice

1
Rinse Rice
Rinse the jasmine rice under cold water until the water runs clear.
2
Boil Liquids
In a pot, combine coconut milk, water, and salt; bring to a boil.
3
Simmer Rice
Stir in the rice, reduce to low heat, cover, and simmer for 20 minutes or until tender and the liquid is absorbed.
Tip: Do not remove the lid while the rice is cooking to maintain steam. Gently fluff the rice with a fork after cooking.

How to Make Caribbean Coconut Rice with Mango Salsa and Grilled Shrimp

Total time: 1 h 33 min · Yields 4 servings

1
Grilling Shrimp
Preheat the grill to medium-high and cook shrimp for 2-3 minutes per side until opaque and charred.
2
Preparing Salsa
In a bowl, mix mango, bell pepper, onion, jalapeño, lime juice, cilantro, salt, and pepper.
3
Cooking Rice
Simmer rice until tender and all liquid is absorbed, then let it sit covered for another 5 minutes off the heat.