Ingredients
Ingredient Checklist
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
4 teaspoons curry powder
⅛ teaspoon ground red pepper
⅛ teaspoon ground cumin
1 ½ pounds medium shrimp, peeled and deveined (about 36 shrimp)
2 cups water
⅔ cup light coconut milk
1 ¼ cups uncooked long-grain rice
¾ cup shredded carrot
2 cups diced peeled mango (about 2 mangoes)
1 ½ cups diced red bell pepper
½ cup sliced green onions
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 tablespoons fresh lime juice
½ teaspoon salt
Cooking spray
Cilantro sprigs (optional)
Directions
Step 1
Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
Step 2
Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.
Step 3
Prepare grill or grill pan to medium-high heat.
Step 4
Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if desired.
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