Mango Shrimp Coconut Rice Stack

If you’re looking for a vibrant and flavorful dish that brings a taste of the tropics to your table, this Mango Shrimp Coconut Rice Stack is just what you need! This delightful dish features succulent shrimp paired with sweet mango and creamy coconut rice, all beautifully layered for a stunning presentation.

What makes this dish so special is its combination of fresh flavors and textures. The sweetness of the mango complements the savory shrimp, while the coconut rice adds a rich creaminess that ties everything together. This Mango Shrimp Coconut Rice Stack is not only visually appealing but also a delicious and satisfying meal!

Resume of the Recipe

This Mango Shrimp Coconut Rice Stack features layers of fluffy coconut rice, seasoned shrimp, and fresh mango, all beautifully stacked and drizzled with a tangy lime dressing. Ready in about 30 minutes, this dish is perfect for impressing guests or enjoying a tropical-inspired dinner at home!

With straightforward ingredients and easy preparation, you can whip up this scrumptious stack in no time. Let’s dive into this delightful recipe!

Exciting Story:

The first time I made Mango Shrimp Coconut Rice Stack, it was for a summer dinner party, and I wanted to create something colorful and refreshing. As I sautéed the shrimp and prepared the coconut rice, the delightful aromas filled my kitchen, making everyone excited for the meal!

Once plated and stacked high, the dish looked stunning, and the first bite was pure delight—the combination of juicy shrimp, sweet mango, and creamy rice was a flavor explosion. This Mango Shrimp Coconut Rice Stack has since become a favorite in our home, perfect for those warm evenings!

Why This Mango Shrimp Coconut Rice Stack?

• Tropical Flavor Explosion: The combination of mango and coconut creates a refreshing and delicious dish.
• Quick and Easy: With minimal prep time, this recipe is perfect for busy weeknights or special occasions!
• Stunning Presentation: The layered stack makes for an impressive dish that is sure to wow your guests.

How to Make Mango Shrimp Coconut Rice Stack

1. Cook the Coconut Rice: In a medium saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and fluffy. Remove from heat and let it sit covered for another 5 minutes.
2. Prepare the Shrimp: While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, ginger, salt, and pepper, cooking until the shrimp turn pink and are cooked through (about 3-4 minutes). Drizzle with lime juice and remove from heat.
3. Make the Mango Salsa: In a medium bowl, combine the diced mango, red onion, jalapeño (if using), lime juice, and salt. Toss gently to combine and set aside.
4. Assemble the Stack: To assemble the stacks, use a round mold or a small bowl. Start by layering the coconut rice at the bottom, followed by a layer of shrimp, and top with the mango salsa. Gently press down to compact the layers, then carefully remove the mold.
5. Serve and Enjoy: Your Mango Shrimp Coconut Rice Stack is ready to be served! Garnish with fresh cilantro or lime wedges if desired.

Tips

• Use Fresh Ingredients: Fresh shrimp and ripe mango will enhance the flavors of the dish.
• Customize the Salsa: Feel free to add other ingredients like avocado or bell peppers for extra texture and flavor.

Substitutions and Variations

• Different Proteins: You can substitute shrimp with chicken or tofu for a different flavor.
• Add Heat: If you enjoy spicy food, add some chili flakes or hot sauce to the shrimp for an extra kick.

Make a Healthier Version

• Use brown rice instead of jasmine rice for added fiber and nutrition.

Closing

And there you have it! This Mango Shrimp Coconut Rice Stack is a tropical, flavorful dish that will impress anyone who tries it. Don’t forget to let us know how your stack turns out, and consider checking out some of our other recipes for more delightful meals!

 

Frequently Asked Questions

1. How long can I store leftovers?
   This dish can be stored in an airtight container in the refrigerator for up to 2 days.
2. Can I prepare this ahead of time?
   You can prepare the components ahead of time, but it’s best to assemble the stacks just before serving.
3. What can I use instead of shrimp?
   You can use chicken, tofu, or even grilled vegetables for a vegetarian option.
4. Can I make this spicy?
   Yes! Add chopped jalapeños or red pepper flakes to the shrimp for an extra kick!
5. How do I know when the shrimp is done?
   The shrimp should be opaque and pink when fully cooked, usually taking about 3-4 minutes.
6. What sides pair well with this dish?
   Serve with a side of grilled vegetables or a fresh salad for a complete meal!
7. Can I use frozen shrimp?
   Yes! Just be sure to thaw them properly before cooking.
8. How can I make this more colorful?
   Adding colorful bell peppers or radishes to the mango salsa will brighten up the dish!
9. What’s the best way to reheat leftovers?
   Reheat on the stovetop over low heat until warmed through to maintain texture.
10. Can I use other types of rice?
    Yes! You can use brown rice, quinoa, or any other preferred grain.
11. How can I enhance the flavors?
    Consider marinating the shrimp in lime juice and spices for a couple of hours before cooking.
12. How can I make this dish vegan?
    Substitute shrimp with tofu or chickpeas and use coconut milk for the rice to keep it vegan-friendly.

Mango Shrimp Coconut Rice Stack

0 from 0 votes

Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Coconut Rice:

• 1 cup 1 jasmine rice

• 1 cup 1 coconut milk

• 1/2 cup 1/2 water

• 1/2 teaspoon 1/2 salt

• For the Shrimp:

• 1 pound 1 shrimp, peeled and deveined

• 1 tablespoon 1 olive oil

• 2 cloves 2 garlic, minced

• 1 teaspoon 1 ground ginger

• Salt and pepper, to taste

• 1 tablespoon 1 lime juice

• For the Mango Salsa:

• 1 1 ripe mango, diced

• 1/4 1/4 red onion, finely chopped

• 1 1 jalapeño, seeded and minced (optional)

• Juice of 1 lime

• Salt, to taste

Directions

• Cook the Coconut Rice: In a medium saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and fluffy. Remove from heat and let it sit covered for another 5 minutes.
• Prepare the Shrimp: While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, ginger, salt, and pepper, cooking until the shrimp turn pink and are cooked through (about 3-4 minutes). Drizzle with lime juice and remove from heat.
• Make the Mango Salsa: In a medium bowl, combine the diced mango, red onion, jalapeño (if using), lime juice, and salt. Toss gently to combine and set aside.
• Assemble the Stack: To assemble the stacks, use a round mold or a small bowl. Start by layering the coconut rice at the bottom, followed by a layer of shrimp, and top with the mango salsa. Gently press down to compact the layers, then carefully remove the mold.
• Serve and Enjoy: Your Mango Shrimp Coconut Rice Stack is ready to be served! Garnish with fresh cilantro or lime wedges if desired.

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