Description
This Mango Shrimp Coconut Rice Stack is a delicious and vibrant dish featuring layers of coconut rice, sautéed shrimp, and fresh mango salsa.
Ingredients
Scale
- For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/2 cup water
- 1/2 teaspoon salt
- For the Shrimp:
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- Salt and pepper, to taste
- 1 tablespoon lime juice
- For the Mango Salsa:
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- Juice of 1 lime
- Salt, to taste
Instructions
- Cook the Coconut Rice: In a medium saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and fluffy. Remove from heat and let it sit covered for another 5 minutes.
- Prepare the Shrimp: While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, ginger, salt, and pepper, cooking until the shrimp turn pink and are cooked through (about 3-4 minutes). Drizzle with lime juice and remove from heat.
- Make the Mango Salsa: In a medium bowl, combine the diced mango, red onion, jalapeño (if using), lime juice, and salt. Toss gently to combine and set aside.
- Assemble the Stack: To assemble the stacks, use a round mold or a small bowl. Start by layering the coconut rice at the bottom, followed by a layer of shrimp, and top with the mango salsa. Gently press down to compact the layers, then carefully remove the mold.
- Serve and Enjoy: Your Mango Shrimp Coconut Rice Stack is ready to be served! Garnish with fresh cilantro or lime wedges if desired.
Notes
- Adjust the spice level of the mango salsa by adding or omitting the jalapeño.
- Fresh cilantro can enhance the flavor when garnished on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stack
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 180mg