A Day at the Beach
Transport your taste buds to a tropical paradise with "A Day at the Beach," a vibrant recipe that pairs succulent grilled shrimp with creamy coconut jasmine rice and a refreshing mango-pineapple salsa. Perfect for summer barbecues or a laid-back weeknight dinner, this dish boasts a harmony of zesty lime, warm spices, and sweet, juicy fruit. The shrimp are marinated in a flavorful blend of garlic, cumin, and paprika, then grilled to perfection, while the coconut-infused rice adds an irresistible richness. To top it off, the bright salsa—featuring fresh mango, pineapple, cilantro, and jalapeño—provides a tantalizing balance of sweetness and heat. Ready in under an hour and bursting with tropical flair, this recipe is your ticket to a culinary 'day at the beach.'
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 mango, diced
- 1 cup pineapple, diced
- 0.25 cup red onion, finely chopped
- 2 tablespoons cilantro, chopped
- 1 jalapeño, finely chopped
- 1 tablespoon fresh lime juice (for salsa)
- 0.25 teaspoon salt (for salsa)
Instructions
In a medium bowl, combine lime juice, olive oil, minced garlic, cumin, paprika, salt, and black pepper to create a marinade. Add the shrimp to the bowl and toss to coat. Cover and refrigerate for 15-30 minutes.
While the shrimp is marinating, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, and water. Bring to a boil, then reduce to a simmer, cover, and cook for 15-18 minutes until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
To make the salsa, combine diced mango, pineapple, red onion, cilantro, jalapeño, lime juice, and salt in a mixing bowl. Stir to combine and set aside.
Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand). Grill shrimp for 2-3 minutes per side until pink and cooked through.
To assemble, serve the grilled shrimp over a bed of coconut rice, with a generous spoonful of mango-pineapple salsa on the side. Garnish with additional cilantro if desired and enjoy your day at the beach!
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 14.9 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
