- 1 cup diced fresh mango
- 2 tsp Thai chili garlic paste
- 1 lime
- Kosher salt and freshly ground black pepper
- 1 1/2 lb jumbo shrimp, peeled and deveined (tail-on)
- 2 cups hot cooked white rice
- 1 cup peeled and diced cucumber
- 1 red bell pepper, diced
- 1 avocado, pitted, peeled and diced
- 1/4 cup chopped or snipped fresh cilantro
- Preheat the oven to 400 degrees. Line a baking sheet with nonstick aluminum foil OR with regular aluminum foil sprayed with cooking oil spray.
- Combine the mango chunks and Thai chili garlic paste in a blender. Blend until well combined. Drizzle with the juice of 1/2 lime (reserving the other half) and blend again. Add 3 tablespoons of the mango sauce to a large bowl with the peeled and deveined shrimp. Toss well to combine.
- Spread the shrimp onto the prepared baking sheet in one single layer. Season well with kosher salt and pepper. Bake for 8-10 minutes, turning once, until cooked through.
- Meanwhile, in a large bowl, stir together the hot white rice, cucumber, red bell pepper, avocado and remaining mango sauce. Drizzle with the juice of the remaining 1/2 lime. Add the cilantro and season, to taste, with salt and pepper. Toss well to combine.
- Divide the rice mixture and the cooked shrimp evenly among four plates. Serve immediately.
For a spicier mango sauce, increase amount of Thai chile sauce from 2 tsp to 1 tbsp.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.