Grilled Garlic-Lime Shrimp with Mango-Avocado Salsa & Coconut Jasmine Rice -

Grilled Garlic-Lime Shrimp with Mango-Avocado Salsa and Coconut Jasmine Rice brings together the fresh, vibrant flavors of the tropics with a satisfying blend of textures. This recipe is perfect for a summer evening or when you want to impress family and friends with a culinary delight that is easy to prepare yet looks and tastes sophisticated.

Why You Will Love This Recipe

This dish embodies a perfect balance of flavors. The grilled shrimp are marinated in zesty garlic and lime, giving them a delightful kick that pairs exceptionally well with the sweetness of the mango and creaminess of the avocado in the salsa. The Coconut Jasmine Rice serves as a subtle support, complementing each bite. Not only is this meal bursting with life, but it is also healthy, providing a great source of lean protein and heart-healthy fats.

Pro Tips for Making Grilled Garlic-Lime Shrimp

Selection of Shrimp: Choose fresh or frozen jumbo shrimp that are peeled and deveined for convenience. The larger shrimp hold up well on the grill and soak up the marinade beautifully.
Marinating Time: Allowing the shrimp to marinate for at least 15 minutes enhances their flavor but avoid marinating for over 30 minutes, as the acidity can begin to cook the shrimp.
Temperature Control: Preheat your grill to high heat to achieve an excellent sear without overcooking the shrimp.
Resting Time: Letting the shrimp rest for a couple of minutes after grilling helps retain their juices and enhances the overall flavor.
Serving Suggestion: This dish pairs beautifully with a chilled white wine and a green salad for a complete meal experience.

Ingredients

Below is a list of ingredients you will need to prepare this delightful dish, serving 2 people. Make sure to gather everything before you start cooking!

For the Shrimp:

12 jumbo shrimp, peeled and deveined, tails on
2 tbsp olive oil
1 lime, zested and juiced
1 tsp cayenne pepper (optional)

For the Mango-Avocado Salsa:

1 ripe mango, diced
1 avocado, diced
1 cup red onion, minced
2 tbsp cilantro, chopped
1 tbsp lime juice

For the Coconut Jasmine Rice:

1 cup jasmine rice
1 cup coconut milk
1 cup water
Lemongrass (optional, for flavor)
Tumeric (optional, for color)

Directions

Step 1: Prepare Coconut Jasmine Rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky. In a medium saucepan, combine the rinsed rice, coconut milk, water, and optional lemongrass and turmeric. Bring the mixture to a simmer over medium heat, followed by covering and reducing the heat to low. Cook for approximately 15-20 minutes or until the rice is tender and has absorbed the liquid. Once cooked, fluff with a fork and keep warm.

Step 2: Make the Mango-Avocado Salsa: In a medium bowl, gently toss together the diced mango, avocado, minced red onion, chopped cilantro, and lime juice. Mix carefully to avoid mashing the avocado and let it chill in the refrigerator until you are ready to serve.

Step 3: Grill the Shrimp: In a bowl, marinate the shrimp by combining the olive oil, lime zest, lime juice, and optional cayenne pepper. Allow the shrimp to marinate for around 15 minutes. If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill. Preheat your grill to high heat. Once preheated, skewer the shrimp if desired, and grill each side for approximately 2-3 minutes, or until they are opaque and feel firm to the touch.

Step 4: Plate the Dish: To serve, mound the coconut jasmine rice in the center of two bowls. Arrange the grilled shrimp on top and spoon the mango-avocado salsa around the rice. For an aesthetically pleasing presentation, garnish with micro cilantro or additional fresh herbs.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but be sure to thaw them completely before marinating. Pat them dry with a paper towel to remove excess moisture for better grilling results.

2. What can I substitute for coconut milk?

If you’re looking for a substitute, almond milk or chicken broth can be used, but they will alter the dish’s flavor and creaminess. Coconut milk provides a unique taste that is essential to this dish.

3. How long should I marinate the shrimp?

A marinating time of 15-30 minutes is ideal. Avoid marinating for longer, as the lime can start to “cook” the shrimp, affecting their texture.

4. Can I make the salsa ahead of time?

Yes, you can prepare the mango-avocado salsa a few hours ahead of time. Just make sure to store it in an airtight container in the refrigerator to keep it fresh and to avoid browning.

5. Is there a vegetarian alternative for this recipe?

For a vegetarian option, you can replace the shrimp with grilled tofu or vegetable skewers. Ensure to adjust the marinade ingredients for a tofu-friendly flavor profile.

Conclusion

Grilled Garlic-Lime Shrimp with Mango-Avocado Salsa and Coconut Jasmine Rice is a delightful dish that transports your taste buds to a tropical paradise. With its combination of zesty flavors, vibrant colors, and satisfying textures, you are sure to impress both yourself and your guests. Whether you’re hosting a dinner party or enjoying a quiet meal at home, this recipe will make any occasion feel special. Enjoy your cooking adventure!