Ingredients

3 tbsp extra virgin olive oil, divided
1 inch piece ginger, finely minced
1 mango, diced
1 cup rice
2 cups water
2 tbsp mirin
2 oz unsweetend coconut flakes
1/2 lb show peas
2 scallions, thinly sliced, whites and greens separated
1/ tsp crushed red pepper flakes
1 lb peeled and deveined shrimp
1 tsp each garlic powder, onion powder, smoked paprika, dried parsley
1/2 cup thai sweet chili sauce
1 tbsp rice vinegar
salt and pepper to taste

Directions

In a medium pot, heat 1 tbsp of olive oil over medium-high heat. Add the mango and ginger and cook for 1-2 minutes, stirring frequently. Add the rice, a big pinch of salt, and water and bring to a boil. Once boiling, cover and reduce heat to low. Cook rice 12 to 15 minutes, or until the water has been absorbed and the rice is tender. Remove from heat, fluff with a fork and stir in the mirin until well combined.

Meanwhile, heat a large pan over medium-high heat and add the coconut flakes. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and toasted. Transfer to a large bowl.

In the same pan, heat 1 tbsp olive oil over medium-high heat. Add the snow peas, white bottoms of the scallions, and red pepper flakes. Cook, stirring occasionally, 3 to 4 minutes or until softened and lightly browned. Add to the rice and stir; cover to keep warm.

Season shrimp with spices, salt, and pepper. In the same pan, heat remaining olive oil over medium-high heat. Add the seasoned shrimp and cook, stirring occasionally, 4 to 5 minutes or until opaque and cooked through. Transfer to the bowl of toasted coconut flakes, along with the sweet thai chili sauce and vinegar. Stir to coat evenly.

Serve the rice with the shrimp on top, sprinkled with the green tops of the scallions.

Enjoy!

Ellena’s Notes

Natalie is always trying to find new seafood recipes for me to try, as she knows I want to have it in my diet 1-2 times/week. We stopped for a while because we just kept repeating the same recipes over and over and Mike got tired of them, until we found this one! What I like most about this recipe is that it doesn’t have breading, so it is super healthy and gluten free, so I can make it for Analisa and Natalie without making any substitutions! And Mike loves coconut! Also, the mango in the rice is absolutely delicious! I never thought about putting something like that in rice before, but now it is all I can think about! Now that I’ve written this down, I guess I like a lot more about this recipe than I initially thought! And I know you will love it too! If you don’t like shrimp, use chicken pieces.

The spice of the thai chili sauce pairs wonderfully with our Riesling, A Toast to Best Friends, or Rosé of Malbec. Also try a lighter red, such as our Merlot.Eat Simple, Eat Well, Ellena