Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: easy
PAM® Grilling Spray
1 cup long-grain white rice, uncooked
1-1/4 cups water
3/4 cup canned lite coconut milk
1/4 teaspoon salt
1 can (14.5 oz each) Hunt's® 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 canola oil
3/4 teaspoon curry powder
Lime wedges, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 90 mg | 9% |
| Carbohydrate | 46 g | 15% |
| Cholesterol | 161 mg | 54% |
| Total Fat | 9 g | 13% |
| Iron | 5 mg | 26% |
| Calories | 360 kcal | 18% |
| Sodium | 710 mg | 30% |
| Protein | 25 g | 49% |
| Saturated Fat | 3 g | 14% |
| Sugars | 7 g | 1% |
| Vitamin C | 21 mg | 35% |
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.
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.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Curry Shrimp Kabobs with Mango Rice
