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Garlic Shrimp with Mango Cucumber Salsa and Coconut Rice

Garlic Shrimp with Mango Cucumber Salsa and Coconut Rice is created with garlic and orange juice marinated shrimp that are quick sauteed and served with a bright and beautiful Mango, Cucumber, and Tomato Salsa. The tropical, summer flavors are complimented with tender, flavorful coconut rice.

Prep Time20 mins
Cook Time5 mins
Course: Main Course
Cuisine: American, Tropical
Keyword: Garlic Shrimp with Mango Salsa and Coconut Rice
Servings: 6
Calories: 633kcal

Ingredients

Mango Cucumber Salsa

  • 2 mangoes - peeled and diced, pit removed
  • 1 cup cucumber - peeled and diced
  • 1 cup tomato - diced
  • 1/2 cup green onions - sliced
  • 1 clove garlic - finely minced
  • 1/4 cup honey
  • 3 tablespoons balsamic vinegar flavored balsamics are ok - ie peach or raspberry
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cayenne pepper

Shrimp and Marinade

  • 2.25 pounds shrimp - raw, peeled, deveined
  • 1/4 cup orange juice - fresh squeezed
  • 1 tablespoon balsamic vinegar
  • 6 cloves garlic - finely minced
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt - added while cooking
  • 1 tablespoon olive oil

Coconut Rice

  • 2 cups jasmine rice - uncooked
  • 13.5 ounces coconut milk 1 can
  • 13.5 ounces water

Instructions

Mango Cucumber Salsa

  • Combine the salsa ingredients and let sit at room temperature for 30 minutes.

Shrimp and Marinade

  • Combine shrimp and marinade ingredients.
  • Let shrimp marinate for 15-20 minutes.
  • Heat a large non-stick saute pan or frying pan to a high heat.
  • Add olive oil to hot pan and swirl to coat the pan.
  • Spread shrimp in a single layer, sprinkle with salt, and cook undisturbed for 1-2 minutes until the bottom half is not longer translucent.
  • Flip the shrimp in the pan and cook for another 30 seconds and immediately remove from the pan into a bowl. Do not overcook.

Coconut Rice

  • Spray the interior of the rice cooker with non-stick spray. See recipe notes if not using a rice cooker.
  • Add rice, coconut milk, and water to the rice cooker and stir together.
  • Cook to rice cooker specifications.

Notes

Alternative rice cooking methods may be used without changing the Coconut Rice ingredient proportions.
 
Nutrition facts are approximate.
 

Nutrition

Calories: 633kcal | Carbohydrates: 78g | Protein: 42g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 429mg | Sodium: 1797mg | Potassium: 542mg | Fiber: 2g | Sugar: 23g | Vitamin A: 990IU | Vitamin C: 38mg | Calcium: 313mg | Iron: 6.9mg