Mango Shrimp Coconut Rice Stack

 

 

 

Mango Shrimp Coconut Rice Stack

A flavorful and refreshing dish that's perfect for a summer meal.

Ingredients:

For the rice:

2 cups rice

3 cups coconut milk

1/4 cup soy sauce

1 tablespoon sesame oil

1/4 teaspoon garlic powder

For the shrimp:

1 pound shrimp, peeled and deveined

1/4 cup mango salsa

1/4 cup teriyaki sauce

1/2 teaspoon grated ginger

For the mango salsa:

1 mango, diced

1/2 cup red onion, diced

1 jalapeño pepper, minced

1/4 cup cilantro, chopped

1 tablespoon lime juice

1 teaspoon sugar

Instructions:

Make mango salsa: In a small bowl, combine the mango, red onion, jalapeño pepper, cilantro, lime juice, and sugar. Stir to combine.

Cook rice: Bring the coconut milk to a boil in a large pot. Add the rice, soy sauce, sesame oil, and garlic powder. Reduce heat, cover, and simmer for 20-25 minutes, or until the rice is tender.

Marinate shrimp: In a bowl, combine the mango salsa, teriyaki sauce, and ginger. Add the shrimp and marinate for at least 15 minutes.

Grill shrimp: Grill the marinated shrimp until cooked through and slightly charred.

Assemble: Layer the rice, grilled shrimp, and mango salsa in a serving dish.

Serve: Serve immediately and enjoy!

Tips:

For a spicier dish, add more jalapeño pepper to the mango salsa.

You can substitute the rice with quinoa or couscous.

Serve with a side salad or steamed vegetables.

Enjoy this delicious and flavorful mango shrimp coconut rice stack!