Description
Mango shrimp coconut rice stack brings tropical flavors dancing right onto your plate, where sweet seafood and creamy rice create a delightful Caribbean-inspired meal that makes dinner feel like a mini vacation. Layers of fresh ingredients combine easily for a quick and satisfying dinner that feels special without complicated preparation.
Ingredients
Scale
Main Ingredients:
- 1 pound shrimp
- 1 cup jasmine rice
- 1 ripe mango
Protein and Carbohydrate Components:
- 1 cup coconut milk
- ½ cup water
- 1 tablespoon olive oil
Flavor Enhancers and Seasonings:
- 2 cloves garlic
- 1 teaspoon ground ginger
- ¼ red onion
- 1 jalapeno
- 1 tablespoon lime juice
- Juice of 1 lime
- ½ teaspoon salt
- Salt and pepper
Instructions
- Pour 1 cup jasmine rice, 1 cup coconut milk, ½ cup water, and ½ teaspoon salt into a medium saucepan, stirring to combine all ingredients thoroughly.
- Bring the rice mixture to a rolling boil over high heat, then immediately reduce to low, cover the pan, and simmer for exactly 15 minutes.
- Remove the rice from heat after 15 minutes, keeping the lid sealed, and allow it to rest for an additional 5 minutes without lifting the cover.
- Heat 1 tablespoon olive oil in a large skillet at medium-high temperature, reaching 375°F.
- Add 2 minced garlic cloves to the hot oil and sauté for precisely 30 seconds until their aroma releases.
- Introduce 1 pound peeled shrimp to the skillet, seasoning with 1 teaspoon ground ginger, salt, and pepper.
- Cook the shrimp for 3-4 minutes, turning once, until they transform completely pink and curl slightly.
- Splash 1 tablespoon lime juice over the shrimp, then remove the skillet from heat.
- Dice 1 ripe mango, chop ¼ red onion, and mince 1 seeded jalapeño in a mixing bowl.
- Squeeze juice from 1 lime over the mango mixture, sprinkle with salt, and gently toss to combine.
- Select a round mold or small bowl to create your stack’s structure.
- Press a layer of coconut rice into the bottom of the mold, filling it halfway.
- Add a layer of cooked shrimp directly on top of the rice, pressing gently.
- Spoon mango salsa as the final layer, compacting each ingredient carefully.
- Lift the mold straight up to reveal your beautifully structured rice stack.
- Optional: Garnish with fresh cilantro or lime wedges for extra brightness.
Notes
- Rinse your jasmine rice before cooking to remove excess starch and ensure fluffy, separated grains in your coconut rice.
- For a spicier salsa, keep the jalapeño seeds or add a dash of hot sauce to boost the heat level.
- When cooking shrimp, watch carefully to avoid overcooking, which can make them tough and rubbery.
- If coconut rice feels too rich, substitute half the coconut milk with water to lighten the dish while maintaining subtle coconut flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Shrimp
- Method: Simmering
- Cuisine: Caribbean
Nutrition
- Serving Size: 4
- Calories: 337 kcal
- Sugar: 6 g
- Sodium: 370 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 145 mg