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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Recipe Information
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
Instructions
Rinse the jasmine rice thoroughly under cold water until the water runs clear.
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.
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.
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.
In a small bowl, whisk together the lime juice, honey, and the remaining 1 tablespoon of olive oil to make the dressing.
In a large serving bowl, combine the cooled rice, diced mango, red bell pepper, cucumber, green onions, and cilantro.
Pour the dressing over the rice salad and toss gently to combine.
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
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 76.8 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2857 mg | 61% | |
*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.
