Mango Rice Salad with Grilled Shrimp

Name: Mango Rice Salad with Grilled Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters shredded carrot; 4 teaspoons curry powder; 1 Tbsp chopped fresh cilantro; 1 Tbsp minced peeled fresh ginger; 1 Tbsp chopped fresh parsley; 1 Tbsp minced fresh garlic; 118 milliliters sliced green onions; 0 teaspoons ground cumin; 0 teaspoons ground red pepper; 158 milliliters light coconut milk; 2 Tbsps fresh lime juice; 1 Tbsp low-sodium soy sauce; 473 milliliters diced peeled mango (about 2 mangoes); 355 milliliters diced red bell pepper; 296 milliliters uncooked long-grain rice; 1 teaspoons salt; 680 grams shrimp, peeled and deveined (about 36 shrimp); 473 milliliters water

If you want to add more gluten free, dairy free, and pescatarian recipes to your recipe box, Mango Rice Salad with Grilled Shrimp might be a recipe you should try. This recipe makes 6 servings with 339 calories, 27g of protein, and 4g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up ground pepper, coconut milk, soy sauce, and a few other things to make it today. To use up the mango you could follow this main course with the Paleo Mango Scones with Mango Butter as a dessert. From preparation to the plate, this recipe takes around 45 minutes.