Shrimp, Pea, And Rice Salad With Mango Chutney Vinaigrette

Name: Shrimp, Pea, And Rice Salad With Mango Chutney Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters coconut, lightly toasted; 2 Tbsps juice from 1 lime; 118 milliliters mango chutney; 237 milliliters chopped fresh mint; 237 milliliters olive oil; 118 milliliters frozen peas, thawed; 4 servings Salt and pepper; 4 scallions, minced; 454 grams shrimp, cooked, peeled, and deveined; 355 milliliters long-grain white rice

Shrimp, Pea, And Rice Salad With Mango Chutney Vinaigrette is a gluten free, dairy free, and pescatarian main course. This recipe makes 4 servings with 578 calories, 30g of protein, and 9g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have salt and pepper, juice from 1 lime, cup mint, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Ingredients

Servings:

59milliliters

coconut, lightly toasted 2Tbsps

juice from 1 lime 118milliliters

mango chutney 237milliliters

chopped fresh mint 237milliliters

olive oil 118milliliters

frozen peas, thawed 4servings

Salt and pepper 4

scallions, minced 454grams

shrimp, cooked, peeled, and deveined 355milliliters

long-grain white rice

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is St. Michael-Eppan Anger Pinot Grigio. It has 4.3 out of 5 stars and a bottle costs about 23 dollars.