Mango-Shrimp Skewers with Cilantro-Lime Rice
Juicy grilled shrimp marinated in lime and chili, threaded with sweet mango cubes and served over fragrant rice infused with fresh cilantro and coconut milk. This puerto rican-inspired seafood ready in about 45 minutes pairs large shrimp, diced mango, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large shrimp
- 1 cup diced mango
- 1/2 cup coconut milk
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1/2 tsp red chili flakes
- 1 cup jasmine rice
- 1 tbsp vegetable oil
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
- Step 1: Peel and devein 1 lb shrimp, then toss with 2 tbsp lime juice, 1/2 tsp red chili flakes, 1/4 tsp salt, and 1/2 tsp garlic powder. Marinate for 15 minutes while preparing rice.
- Step 2: Cook 1 cup jasmine rice with 1 cup water in a rice cooker until fluffy (about 15 minutes). Stir in 1/2 cup coconut milk and 1/4 cup chopped cilantro after cooking, then let rest 5 minutes.
- Step 3: Thread shrimp and 1 cup diced mango onto skewers. Brush with 1 tbsp vegetable oil, then grill over medium heat for 3-4 minutes per side until shrimp turn pink and opaque.
- Step 4: Serve skewers over cilantro-coconut rice, drizzling with extra lime juice if desired, and garnish with remaining cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango-Shrimp Skewers with Cilantro-Lime Rice take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mango-Shrimp Skewers with Cilantro-Lime Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large shrimp from drying out.
Can I substitute ingredients in Mango-Shrimp Skewers with Cilantro-Lime Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango-Shrimp Skewers with Cilantro-Lime Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mango-Shrimp Skewers with Cilantro-Lime Rice?
Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
The flavors in this mango-shrimp are incredible.
- ★★★★★
Absolutely wonderful.
