Curry Shrimp Kabobs with Mango Rice

On the Menu Today~
Summer Recipe: Curry Shrimp Kabobs with Mango Rice

Summer is not over yet!  
It’s time to break out that grill again and 
make these amazing curry shrimp kabobs.  
Don’t forget the mango rice, too!  

This dish will make you feel like you’re vacationing somewhere far away.  
You’ll even have time to relax, too, 
because you won’t spend all of your time making this dish.

The mango rice is made with sweet coconut milk, juicy tomatoes,
flavorful cilantro and of course tropical mango.
Curry powder adds some exotic flavor to the shrimp and 
lime adds a splash freshness that helps to finish off the whole dish!

Curry Shrimp Kabobs with Mango Rice

Curry Shrimp Kabobs with Mango Rice

Ingredients

• grilling spray
• 1 cup long-grain white rice, uncooked
• 1 1/4 cups water
• 3/4 cup coconut milk (reduced-fat)
• 1/4 teaspoon salt
• 1 (14.5 oz) can petite diced tomatoes, drained
• 3/4 cup chopped fresh mango
• 2 tablespoons chopped fresh cilantro
• 1 pound peeled and deveined large shrimp (26/33 count) with tail, thawed if frozen
• 1 tablespoon oil
• 3/4 teaspoon curry power
• lime wedges, optional

Cooking Directions

1. Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Stir together rice, water, coconut milk and salt in medium saucepan. Bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in drained tomatoes, mango and cilantro.
2. Meanwhile, toss shrimp with oil and curry powder in large bowl; set aside. When rice is done, thread shrimp evenly onto metal skewers. Grill shrimp 2 to 3 minutes on each side or just until shrimp turn pink. Serve shrimp and rice with lime wedges, if desired.

Shrimp, Curry, Mango, Rice Stir Fry, Tomato, Coconut,

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