RCI-MT.002.0160.001

Mango Rice Salad with Grilled Shrimp

Name: Mango Rice Salad with Grilled Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bolivian
Ingredients: 1 tablespoon garlic (minced); 1 tablespoon ginger (minced); 1 tablespoon soy sauce; 4 teaspoons curry powder; ⅛ teaspoon ground red pepper; ⅛ teaspoon ground cumin; 1½ lbs shrimp (peeled and deveined (about 36 shrimp)); 2 cups water; ⅔ cup light coconut milk; 1¼ cups uncooked long-grain rice; ¾ cup shredded carrots; 2 cups mangoes (diced (about 2 mangos)); 1½ cups red peppers (diced); ½ cup green onions (sliced); 1 tablespoon cilantro (chopped); 1 tablespoon parsley (chopped); 2 tablespoons fresh lime juice; ½ teaspoon salt; 1 unit cooking spray

Mango Rice Salad with Grilled Shrimp from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

garlic
minced
1 tablespoon
ginger
minced
1 tablespoon
soy sauce
1 tablespoon
curry powder
4 teaspoons
ground red pepper
⅛ teaspoon
ground cumin
⅛ teaspoon
shrimp
peeled and deveined (about 36 shrimp)
1½ lbs
water
2 cups
light coconut milk
⅔ cup
uncooked long-grain rice
1¼ cups
shredded carrots
¾ cup
mangoes
diced (about 2 mangos)
2 cups
red peppers
diced
1½ cups
green onions
sliced
½ cup
cilantro
chopped
1 tablespoon
parsley
chopped
1 tablespoon
fresh lime juice
2 tablespoons
salt
½ teaspoon
cooking spray
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Mango Rice Salad with Grilled Shrimp

Ingredients

Method

What Makes This Variant Distinct