Let's talk about THIS!

No really. Let's talk about this dish. This crunchy, light, a little bit spicy, INCREDIBLY easy meal that has me mesmerized and wanting more. I had it for dinner last night and lunch today. So good. I could eat this for days...wait I have. :p


If you like coconut: it's up your alley. If you are all about the (hidden?) veg: this is where it's at! If you're into seafood: I've got your number. Trust me. You'll love this. And for my vegetarian readers, toss in some marinated pressed tofu, and you've got it goin' on!


I pulled this from Pintrest. (Warning! Rabbit trail alert!) I love Pintrest. No really I do. I love it that I can bookmark things and then find them later with out looking through the 50 saved web pages I saved. I love that I don;t have to feel like my Chrome bookmark bar is as cluttered as my junk drawer. I just simply love Pintrest. If you like to check out my boards, you can HERE. OK. Back to the divinity of this dish.


Like I said I got this from Pintrest, but I never leave a dish alone. EVER. It drives my hubby a little mad actually. He'll like a dish the way I made it last time, but this time it's a little different. Rarely bad, but always different. So here is my take on this yumminess. (If you would like to see the original recipe click HERE)

Ingredients

• Marinade-
• 2 tablespoons fresh garlic minced or pressed
• 1.5 tablespoon fresh ginger peeled and minced (or grated)
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon curry powder
• 1/2 teaspoon crushed red pepper
• 1/8 teaspoon ground cumin
• 1/2 cup olive oil1 
• 1/2 pounds medium shrimp, peeled and de-veined (about 36 shrimp)
• 
  
• Rice-
• 1 cup water
• 1 can light coconut milk
• 1 1/2 cups uncooked long-grain rice
• 4 shredded carrots
• 2 cups diced peeled mango (about 2 mangoes)
• 1 1/2 cups diced red bell pepper
• 1/2 cup sliced green onions
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt (or more to taste)

Combine the marinade ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.

• 
  
• Rinse the rice under running water to get out some of the starch. (Warning! Diatribe ahead) Rinsing rice is not something I see a lot of people do, but it is so important. Especially when you know you are going to have left overs that you will eat the next day. We've all had that nasty super hard super starchy refrigerator rice. It's gross. Spare yourself and rinse your rice. It will make it tastier and fluffier. Just do it. 
• I threw my rice coconut milk and water into my rice cooker. But if you do this, know that coconut milk is bubbly stuff. Do yourself a favor, throw a towel under it to catch drips. Or put it on a cookie sheet. Either way, avoid drips. 
• Add your veg, herbs and lime juice. Salt it to taste. 
• Prepare your grill to medium-high heat. Thread shrimp onto skewers. If you are using metal ones, fine. If you are using wooden ones, soak them for 20 mins first. You should put three shrimp on 2 skewers. The skewers should be parallel. Doing it this way makes flipping them so much easier. 
• 
  
•  Place skewers on grill. Grill 3 minutes on each side or until shrimp are done. 

Throw the shrimp on top of the rice. Enjoy!