Love sweet with a hint of spice flavors? Then you will love this quick and easy Zesty Mango Chile Shrimp and Rice recipe — perfect for lunch or a light dinner.
When it comes to seafood, there are many things that the kids and I can agree on. We all love salmon, devour pretty much anything from a New England clam shack and love chowders.
But when it comes to shellfish … well, we don’t always agree. Paige, for instance, will not eat lobster. It’s ideological. Will loves clams, but isn’t so into mussels. Me? I will eat everything — except scallops, which I have had too many bad experiences with.
We all love shrimp though. As the resident cook in the family, I also love that shrimp cooks so fast. It’s especially helpful on busy nights and in the summer when I prefer to spend as little time at the stove as possible.
When OXO and Eastern Fish Company (a member of the NFI Shrimp Council) challenged me (and a group of bloggers) to create fun new recipes with shrimp, I couldn’t wait. It’s a project that brings together several things that I like, and also inspired me to think of a new way of enjoying an old favorite. OXO was kind enough to provide a bunch of awesome tools to make it happen and the Eastern Fish Company and NFI Shrimp Council sent along 5 lbs of wild-caught, unpeeled, vein-in shrimp to play with. So awesome.
But what to create? I love shrimp in tacos, as a roasted shrimp cocktail and sauteed. But I wanted to turn these beautiful jumbo shrimp into a satisfying but light meal that appeals to both the kids and I. The light part is particularly important to me since I am working on shedding extra weight, but still want to enjoy everything I eat.
So, I combined sweet and zesty flavors — mango, lime, chili garlic sauce — with a creamy, crunchy, fresh warm rice salad. The result was this recipe for Zesty Mango Chili Shrimp and Rice. Jumbo shrimp is tossed with a delicious (and easy!) mango chili sauce and roasted to perfection. And then the remaining sauce is mixed with rice, cucumber, red pepper, avocado, cilantro and lime. Best of all, the clean flavors in this create an unforgettably mouthwatering dish.
Since the shrimp I received weren’t peeled or deveined, it was up to me to make it happen. This process can be a drag but doing it yourself instead of buying peeled and deveined shrimp can mean higher quality and better shrimp for your dishes.
OXO’s Shrimp Cleaner, a little tool that allows you to quickly cut through the shrimp shell and remove the vein in one motion makes quick work of it. And the OXO 12″ Tongs with Silicone Heads was perfect for flipping the shrimp while roasting.
Tossing together the salad was next, and that’s really as simple as mixing up the fresh ingredients with the leftover sauce (YUM!). For this, OXO’s Wooden Reamer came in handy for juicing the lime that I used in this recipe and the OXO Kitchen Sheers made snipping the cilantro super fast.
Don’t you love a recipe that comes together quickly and easily? Me too. And that’s what this is.
Don’t you want to just dig in?
- 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.
Disclosure: Although this post wasn’t sponsored, I was provided with product to facilitate its creation. All opinions are my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.