Mango Rice Salad with Grilled Shrimp
Brighten up your menu with this vibrant Mango Rice Salad with Grilled Shrimp, a refreshing dish that combines tropical sweetness, zesty citrus, and a hint of smoky spice. Perfect for summer gatherings or light dinners, this recipe features fluffy jasmine rice tossed with juicy mango, crisp red bell peppers, refreshing cucumber, and aromatic cilantro. Grilled shrimp seasoned with garlic, paprika, and a touch of chili flakes add a savory, smoky depth, while a tangy lime-honey dressing ties it all together. Quick to prepare in just 40 minutes, this colorful salad is as healthy as it is satisfying—a crowd-pleasing choice for any occasion.
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Ingredients
- 1 cup Jasmine rice
- 2 cups Water
- 2 medium Mango
- 1 pound Cooked, shelled shrimp (large)
- 2 tablespoons Olive oil
- 3 tablespoons Lime juice
- 1 tablespoon Honey
- 0.25 cup Fresh cilantro (chopped)
- 1 medium Red bell pepper
- 1 medium Cucumber
- 3 stalks Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cloves Garlic (minced)
- 0.5 teaspoon Paprika
- 0.25 teaspoon Chili flakes
Directions
Step 1
Rinse the jasmine rice thoroughly under cold water until the water runs clear.
Step 2
In a medium saucepan, combine the jasmine rice and water, and bring to a boil. Once boiling, reduce to low heat, cover, and simmer for 15 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let cool completely.
Step 3
While the rice cools, prepare the shrimp: in a bowl, toss the shrimp with 1 tablespoon of olive oil, garlic, paprika, chili flakes (if using), salt, and black pepper.
Step 4
Heat a grill pan or outdoor grill over medium-high heat. Grill the shrimp for 2-3 minutes per side until cooked through and slightly charred. Remove from the grill and set aside to cool slightly.
Step 5
In a small bowl, whisk together the lime juice, honey, and the remaining 1 tablespoon of olive oil to make the dressing.
Step 6
In a large serving bowl, combine the cooled rice, diced mango, red bell pepper, cucumber, green onions, and cilantro.
Step 7
Pour the dressing over the rice salad and toss gently to combine.
Step 8
Top the salad with the grilled shrimp and serve immediately, or chill in the refrigerator for 15 minutes for a cooler serving option.
Nutrition Facts
| Serving size | (2113.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1410.0 |
| Total Fat 36.8g | 0% |
| Saturated Fat 5.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 885.8mg | 0% |
| Sodium 2403.2mg | 0% |
| Total Carbohydrate 168.1g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 76.8g | |
| Protein 123.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 399.2mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 2856.7mg | 0% |
Source of Calories