I don’t have a lot to say; my brain is tired; my commute was long. I came home from work (or, really, I got out of my car an hour and a half later and came inside), and I was starving. I bought a mango and some accompaniments a few days ago in thoughts of preparing a summer rice bowl full of spicy grilled shrimp, and then the week passed and all the components rested comfortably in my vegetable drawer. I guess it seemed like too much chopping. But, without much else to go on besides cereal, and knowing those vegetables would soften unappealingly while I spent a (hopefully) fantastic weekend away, I dove in to the prep work. I may work fast in the kitchen, but this recipe is the definition of a 30-minute-meal. It seriously all comes together in the time it takes to simmer brown rice, which is nice because once the timer goes off I am suddenly very impatient to eat. I topped my plate with this steamy, spicy concoction with a cleaned kitchen at the outcome, thanks to some quick swipes of the counter and the clean-as-you-go method. This means I can sit on the couch now and recuperate when I should be packing. How else do 25-year-olds live? Oh wait…
*Chop, chop, chop*
Spicy Lime Shrimp with Mango Coconut Brown Rice
20 frozen shrimp, raw, peeled and deveined
Spicy Lime Marinade:
- 1 lime, juiced
- 1 tbsp. grapeseed oil
- 1 tsp. honey
- 1 tsp. barbecue sauce
- 1/2 tsp. sriracha
- 1/4 tsp. chili powder
- 1/4 tsp. smoked paprika
- Dash of cayenne
1/2 cup brown rice
3/4 cup light coconut milk
1/2 cup water
2 tbsp. grapeseed oil, divided
1 mango, diced
1 red bell pepper, diced
1/2 red onion, diced
Salt & pepper, to taste
First, heat a saucepan over medium-high heat and add coconut milk and water. Once boiling, add brown rice, lower heat to low, and simmer, covered, for 30-35 minutes, until rice is tender and liquid is almost entirely absorbed.
To defrost the shrimp, add shrimp to a colander inside a large bowl. Fill the bowl with chilled water and let soak for 2-3 minutes. Empty the water and replace, and repeat the soaking process. Toss the shrimp in the colander under running water and set aside in a new clean bowl.
Mix the spicy lime marinade by shaking in a jar or whisking to combine. Pour the marinade over the shrimp and toss. Set aside for now (allowing to marinate for about 20 minutes).
Dice the mango and vegetables. In a sauté pan, heat 1 tbsp. grapeseed oil over medium-high heat. Add the bell pepper and onion, season lightly with salt, and sauté until the onion is translucent and the vegetables have softened. Remove vegetables from the pan and set aside.
In the previously used sauté pan, heat 1 tbsp. grapeseed oil over medium-high heat. Add shrimp to the pan, leaving most of the marinade in the bowl. Cook shrimp until pink and cooked through, about 3 minutes. Remove shrimp from the pan and set aside.
By this time, the rice should be done cooking. Add the sautéed vegetables and mango to the coconut rice and season with salt and pepper. Mix thoroughly to combine. Plate the coconut mango rice and top with shrimp.
Pour the remaining marinade into the sauté pan and simmer over medium heat until reduced and thickened, about 1-2 minutes. Pour marinade over plated shrimp and rice.
Add Sriracha to serve, possibly with another squeeze of lime juice. A sprinkle of cilantro might be nice. Or maybe even a margarita on the side (not for you, Brian). Regardless, this was good. Creamy coconut milk, sweet mango, acidic lime and onion, and succulent and spicy shrimp are magic companions. Soon it will be summer and this meal will fit right in.