Mango Rice Salad with Grilled Shrimp
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.
Combine first 6 ingredients in a medium bowl.
Add shrimp; toss to coat. Cover and chill 1 hour.
Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed.
Add carrot and next 7 ingredients (through salt); toss gently to combine.
Prepare grill or grill pan to medium-high heat.
Thread 3 shrimp onto each of 12 (6-inch) skewers.
Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done.
Serve skewers over salad.
Garnish with cilantro sprigs, if desired.