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Flavorful Chili-Lime Mango Shrimp Skewers Recipe for Easy Coconut Rice Meal

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Juicy shrimp marinated in a bright chili-lime glaze paired with sweet mango cubes and served alongside creamy coconut rice. This quick and easy recipe delivers a perfect balance of sweet, spicy, and tangy flavors ideal for summer dinners.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined (fresh or thawed frozen shrimp works great)
  • 1 ripe mango, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil (or avocado oil for a neutral flavor)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Juice and zest of 2 limes
  • Salt and pepper, to taste
  • Wooden or metal skewers (soaked if wooden)
  • 1 cup (190g) jasmine rice (or basmati for a nuttier aroma)
  • 1 cup (240ml) coconut milk (full fat for creaminess)
  • 1 cup (240ml) water
  • 1/2 teaspoon salt
  • 1 tablespoon shredded coconut (optional, for garnish)
  • Fresh cilantro or green onions for topping (optional)

Instructions

  1. Prepare the marinade: In a mixing bowl, combine olive oil, minced garlic, chili powder, smoked paprika, cayenne pepper (if using), lime juice, lime zest, salt, and pepper. Whisk until well blended.
  2. Marinate the shrimp: Add the peeled and deveined shrimp to the bowl, tossing gently to coat each piece evenly. Cover and refrigerate for 15-20 minutes. Do not marinate longer than 30 minutes.
  3. Cook the coconut rice: Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a gentle boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let steam, covered, for another 10 minutes. Fluff with a fork before serving.
  4. Thread shrimp and mango onto skewers: Alternate shrimp and mango cubes on each skewer, leaving space between pieces for even cooking.
  5. Grill the skewers: Preheat grill or grill pan over medium-high heat. Place skewers and cook for 2-3 minutes per side, turning once, until shrimp are opaque and have grill marks. Mango will get lightly charred and caramelized.
  6. Serve: Plate the coconut rice, top with skewers, and garnish with shredded coconut and fresh cilantro or green onions if desired. Serve with a wedge of lime.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Do not marinate shrimp longer than 30 minutes to avoid texture changes. Rinse rice well to ensure fluffy coconut rice. Monitor shrimp closely while grilling to avoid overcooking and rubbery texture. For low-carb option, substitute jasmine rice with cauliflower rice.

Nutrition

Keywords: shrimp skewers, chili lime shrimp, mango shrimp, coconut rice, summer dinner, grilled shrimp, easy dinner, gluten-free, dairy-free

Find it online: https://ovenmila.com/flavorful-chili-lime-mango-shrimp-skewers-recipe-for-easy-coconut-rice-meal/