Curry Shrimp Kabobs with Mango Rice
Summer is not over yet!
It’s time to break out that grill again and
make these amazing curry shrimp kabobs.
Don’t forget the mango rice, too!
This dish will make you feel like you’re vacationing somewhere far away.
You’ll even have time to relax, too,
because you won’t spend all of your time making this dish.
flavorful cilantro and of course tropical mango.
Curry powder adds some exotic flavor to the shrimp and
lime adds a splash freshness that helps to finish off the whole dish!
- 1 cup
long-grain white rice, uncooked
- 1 1/4 cups
- 3/4 cup
coconut milk (reduced-fat)
- 1/4 teaspoon
- 1 (14.5 oz) can
petite diced tomatoes, drained
- 3/4 cup
chopped fresh mango
- 2 tablespoons
chopped fresh cilantro
- 1 pound
peeled and deveined large shrimp (26/33 count) with tail, thawed if frozen
- 1 tablespoon
- 3/4 teaspoon
- lime wedges,
- Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Stir together rice, water, coconut milk and salt in medium saucepan. Bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in drained tomatoes, mango and cilantro.
- Meanwhile, toss shrimp with oil and curry powder in large bowl; set aside. When rice is done, thread shrimp evenly onto metal skewers. Grill shrimp 2 to 3 minutes on each side or just until shrimp turn pink. Serve shrimp and rice with lime wedges, if desired.