Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

Coconut Rice

– 1½ cups jasmine rice
– 1 cup canned coconut milk
– 1 cup water
– ½ teaspoon salt

Mango-Lime Shrimp

– 1½ pounds large shrimp, peeled and deveined
– 1 tablespoon olive oil
– ½ teaspoon kosher salt
– ¼ teaspoon black pepper
– ½ teaspoon smoked paprika
– 3 cloves garlic, minced
– 1 cup ripe mango, peeled and finely diced
– ¼ cup mango purée
– 2 tablespoons fresh lime juice
– 1 tablespoon honey
– 1 tablespoon soy sauce
– 1 teaspoon grated fresh ginger
– ¼ teaspoon red pepper flakes
– 2 tablespoons chopped fresh cilantro

Garnish

– ½ cup diced fresh mango
– 2 tablespoons chopped cilantro
– Lime wedges

Instructions

Prepare the Coconut Rice

1. Rinse the jasmine rice under cold water until the water runs mostly clear.

2. Place the rice, coconut milk, water, and salt in a medium saucepan.

3. Bring to a boil over medium-high heat.

4. Reduce the heat to low, cover, and cook for 15 minutes.

5. Remove the saucepan from the heat and allow the rice to sit covered for 5 minutes.

6. Fluff gently with a fork.

Prepare the Shrimp

7. Pat the shrimp dry with paper towels.

8. Season the shrimp with salt, black pepper, and smoked paprika.

9. In a bowl, combine the mango purée, lime juice, honey, soy sauce, ginger, and red pepper flakes.

10. Heat the olive oil in a large skillet over medium-high heat.

11. Add the shrimp in a single layer.

12. Cook for 1½–2 minutes per side, until the shrimp are nearly cooked through.

13. Add the minced garlic and cook for 30 seconds.

14. Pour the mango sauce into the skillet.

15. Add the diced mango.

16. Reduce the heat to medium and cook for 2–3 minutes, stirring gently, until the sauce thickens slightly and the shrimp are fully cooked.

17. Remove from the heat and stir in the chopped cilantro.

18. Serve the shrimp over coconut rice.

19. Top with the additional fresh mango and cilantro.

20. Serve with lime wedges.

Tip: Add the diced mango near the end instead of cooking it for a long time. This keeps pieces of mango recognizable and makes the fruit the star of the dish.