Shrimp W Mango Rice Recipes

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MANGO-GLAZED SHRIMP WITH RICED CAULIFLOWER



Mango-Glazed Shrimp with Riced Cauliflower image

Adding vegetables to dinner never tasted so good. We start with riced cauliflower, then bump up the flavor with fresh chiles, herbs and golden cashews. Shrimp glazed in a simple mango sauce ties it all together in a colorful dish that will be a new family favorite and easy alternative to takeout.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Two 10-ounce packages frozen riced cauliflower
2 tablespoons coconut oil
5 scallions, thinly sliced, white and green parts separated
1 serrano chile, thinly sliced
1 teaspoon cumin seeds
Kosher salt
1 pound large shrimp, peeled and deveined
3 cloves garlic, thinly sliced
1/2 cup mango chutney
1/2 cup unsalted roasted cashews, chopped
1/2 cup fresh cilantro leaves and tender stems, chopped
2 teaspoons finely grated lime zest, plus wedges for serving

Steps:

  • Heat the riced cauliflower according to the package directions; set aside.
  • Heat 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high heat. Add the scallion whites and serrano and cook, stirring occasionally, until tender, about 5 minutes. Add the cumin seeds and cook until lightly toasted, 1 minute. Add the cauliflower and 1/2 teaspoon salt and cook, tossing occasionally, until evenly combined and hot throughout, 2 to 3 minutes. Set aside in a large bowl.
  • Wipe out the skillet, set over high heat and add the remaining 1 tablespoon coconut oil. Add the shrimp and cook, flipping once, until lightly browned, 3 to 5 minutes; remove to a plate. Reduce the heat to medium, add the garlic and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the mango chutney and 1/2 cup water and cook, stirring occasionally, until the sauce is thick and syrupy, about 5 minutes. Remove from the heat, return the shrimp to the skillet and toss to coat.
  • Add the scallion greens, cashews, cilantro and lime zest to the cauliflower mixture and toss well. Divide the cauliflower mixture and shrimp among plates. Serve with lime wedges.

Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 159 milligrams, Sodium 481 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 28 grams, Sugar 8 grams

THAI SHRIMP AND MANGO FRIED RICE



Thai Shrimp and Mango Fried Rice image

The secret to Thai cooking is finding the right balance of flavors. In this recipe, sweet Thai chili sauce compliments shrimp, spinach, sugar snap peas, broccoli, peppers, mangos and fragrant jasmine rice. Garnish with chopped cilantro for a delectable dish.

Provided by Chef mariajane

Categories     < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 eggs, beaten
1 teaspoon sesame oil
3 tablespoons oil, divided
3 garlic cloves, finely chopped
1 lb shrimp, deveined and shelled
4 cups jasmine rice, cooked and cooled or 4 cups basmati rice
4 tablespoons soy sauce
3 tablespoons fish sauce
2 tablespoons .sweet thai chili sauce (optional)
1 (600 g) bag europe's best nature's balance vegetables, cooked according to package directions
1/2 cup roasted cashews
2 green onions, thinly sliced on diagonal
1 1/2 cups Europe's Best Sunburst Mangoes, thawed and diced
chili garlic sauce (optional)
cilantro, chopped
bean sprouts
lime wedge

Steps:

  • Combine eggs and sesame oil. Set aside.
  • Heat 1 tablespoon oil over high heat in large wok or frying pan.
  • Add garlic and stir fry until fragrant, about 1 minute.
  • Add shrimp, and cook until almost done, about 2 minutes.
  • Push to the side of the wok, and add egg mixture to the center of the pan.
  • Cook until set, about 1 minute, and then break up eggs. Push to sides of wok.
  • Add rice and stir fry until until warm.
  • Add soy sauce, fish sauce and sweet Thai chili sauce and stir to combine all ingredients.
  • Add cooked vegetables, roasted cashews, green onions and mango.
  • Stir until warm. Garnish with cilantro, bean sprouts and lime wedges.
  • ENJOY!

Nutrition Facts : Calories 702, Fat 16, SaturatedFat 2.9, Cholesterol 217.7, Sodium 1640.3, Carbohydrate 106.5, Fiber 4, Sugar 1.4, Protein 29.9

SHRIMP W/ MANGO RICE



Shrimp W/ Mango Rice image

My daughter really wow'ed the judges at fair with this recipe & with some changings has been several more times for our family. Now, it's off to a teenage camp.

Provided by canninfool

Categories     Mango

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, peeled & minced
1 tablespoon soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 lbs medium shrimp, peeled & devined
2 cups water
1 cup coconut milk
1 1/4 cups wild rice, uncooked (brown rice optional)
3/4 cup carrot, shredded
2 mangoes, peeled & diced
1 1/2 cups red peppers, diced
1/2 cup green onion, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons lime juice
1/2 teaspoon salt

Steps:

  • Combine the first 6 ingredients in a medium bowl, add shrimp, toss to coat, cover & chill 1 hours.
  • Bring water and coconut milk to a boil in a medium saucepan. Add rice & cover. Reduce heat & simmer 30 minutes or until liquid is absorbed.
  • Remove from heat & add next 8 ingredients; toss gently to combine.
  • Prepare saute pan to medium heat and coat with cooking spray.
  • Place shrimp in pan & cook 3 minutes on each side, until pink/done.
  • Mix rice & shrimp.
  • Plate & garnish.

Nutrition Facts : Calories 408.1, Fat 11.6, SaturatedFat 8.3, Cholesterol 172.8, Sodium 572.9, Carbohydrate 48.2, Fiber 6.3, Sugar 16.7, Protein 31

COCONUT SHRIMP CURRY WITH MANGO



Coconut Shrimp Curry with Mango image

A flavorful shrimp curry sweetened with the use of mango and sweet potato.

Provided by Holly

Categories     Seafood     Shellfish     Shrimp

Time 1h20m

Yield 4

Number Of Ingredients 13

1 medium sweet potato, cubed
10 ounces uncooked medium shrimp, peeled and deveined
¾ cup coconut milk
1 (5 ounce) container plain yogurt
3 tablespoons tomato paste
2 ½ tablespoons curry powder
2 cloves garlic, minced
1 (1 inch) piece fresh ginger, grated
⅛ teaspoon cayenne pepper
1 red bell pepper, chopped
1 mango, cubed
2 cups cauliflower, or more to taste
2 cups cooked rice

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.
  • Bake in the preheated oven until fork-tender, about 30 minutes.
  • Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.
  • Stir coconut milk, yogurt, tomato paste, curry powder, garlic, ginger, and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper, mango, and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.
  • Serve curry over cooked rice.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 56 g, Cholesterol 108.4 mg, Fat 11.3 g, Fiber 7.2 g, Protein 19.8 g, SaturatedFat 8.8 g, Sodium 300.3 mg, Sugar 16.6 g

SHRIMP WITH MANGO SAUCE



Shrimp with Mango Sauce image

Provided by Arlene Weston

Categories     Fruit     Ginger     Shellfish     Low Fat     Quick & Easy     Low Cal     Mango     Macadamia Nut     Shrimp     Spring     Summer     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 15

4 tsp canola oil
1/2 cup chopped red onion
2 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced
3/4 tsp salt
1/4 tsp allspice
1/4 tsp ground cumin
1/8 tsp cinnamon
1 mango, peeled, pitted and cut into 1/2-inch pieces
1/3 cup cider vinegar
2 tbsp fresh lime juice
1 tbsp brown sugar
1 lb large shrimp, peeled, tails on
1/4 tsp red pepper flakes
1/4 tsp garlic powder

Steps:

  • Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Toss shrimp with red pepper, garlic powder and remaining 1/2 tsp salt. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent, about 2 minutes on each side. Let cool; serve with sauce.

SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS



Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas image

Categories     Fruit     Rice     Shellfish     Marinate     Backyard BBQ     Mango     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Sesame     Sugar Snap Pea     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

3 tablespoons vegetable oil
2 teaspoons minced fresh ginger
1/4 teaspoon dried crushed red pepper
16 uncooked jumbo shrimp, peeled, deveined
3 tablespoons fresh lime juice
2 tablespoons soy sauce
3 cups cooked short-grain brown rice (about 1 1/4 cups uncooked)
1 mango, peeled, pitted, chopped
4 green onions, thinly sliced
8 ounces sugar snap peas
1 teaspoon oriental sesame oil
1 teaspoon sesame seeds
4 10- to 12-inch metal skewers

Steps:

  • Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
  • Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
  • Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
  • Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
  • Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

SHRIMP IN MANGO CHILI SAUCE



Shrimp in Mango Chili Sauce image

On-hand ingredients make a tasty shrimp entree in a matter of minutes! Try the shrimp over waffles or rice for another yummy option. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3/4 cup frozen mango chunks
3/4 cup chili sauce
1/4 cup orange marmalade
3 tablespoons coconut milk
1 tablespoon lime juice
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 green onions, chopped
1/3 cup coarsely chopped fresh cilantro
1/4 cup chopped cashews
Additional cilantro
Warm cornbread, optional

Steps:

  • Place first 5 ingredients in a large skillet; bring to a boil over medium heat, stirring frequently. Add shrimp and green onions; return to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 6-8 minutes, stirring occasionally. Stir in 1/3 cup cilantro., Sprinkle with cashews and additional cilantro. If desired, serve with cornbread.

Nutrition Facts : Calories 283 calories, Fat 7g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 895mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 20g protein.

MANGO SHRIMP STIR-FRY



Mango Shrimp Stir-Fry image

As you know, most shrimp stir-fry recipes are quick and easy. This one is both, and a must-try for mango lovers.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup mango nectar
2 Tbsp. A.1. Thick & Hearty Sauce
1/4 tsp. Chinese five-spice powder
1/8 tsp. crushed red pepper
2 Tbsp. oil
3/4 lb. uncooked deveined peeled medium shrimp
1 large carrot, cut into thin matchlike sticks
2 Tbsp. minced fresh ginger
1-1/2 cups trimmed snow peas
1 red bell pepper, cut into thin strips
2 cups fresh bean sprouts
1 mango, cut into 1/2-inch pieces

Steps:

  • Mix first 4 ingredients until blended. Refrigerate until ready to use.
  • Heat oil in wok or large deep skillet on medium-high heat. Add shrimp, carrots and ginger; stir-fry 2 min. Add snow peas, bell peppers and 1/4 cup mango nectar mixture; stir-fry 2 min.
  • Add bean sprouts and mangos; stir-fry 1 min. or until shrimp turn pink and bell peppers are crisp-tender. Spoon into serving bowl; stir in remaining mango nectar mixture.

Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g

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