Jun 11, 2018

It's June... Mango Season In Hawaii!

June is the beginning of mango season here in Hawaii. What better way to celebrate than to prepare a shrimp recipe where mango is the star. I love this recipe because it allows the sweet juices of mango to mingle with locally grown large shrimp, coconut, and fresh lime juice for a sweet taste of the tropics.

Sweet Mango Coconut Shrimp 
with Toasted Jasmine Rice

2 tablespoons canola oil
1/2 cup chopped red onion
3 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
1/4 teaspoon chili oil, or sriracha (chili paste) to taste
1 pound large raw, deveined shrimp with tails removed
1 large, fresh mango, peeled and cubed
4 cups toasted jasmine rice, for serving (recipe below)
1/2 cup toasted, sweetened shredded coconut for garnish
1/2 cup chopped green onions for garnish
1 large lime, quartered

In a large dry skillet over medium heat, toss coconut until just toasted. Remove coconut to a small bowl. In the same skillet, heat up oil over medium heat. Add red onion and sauté, until softened, about 3 minutes. Add garlic, soy sauce, fish sauce, lime juice, chili oil, and stir. Add shrimp and toss to combine, about 3 minutes until the shrimp are pink and cooked. Now stir in the mango chunks, until warmed and juices release.

Serve over a bed or hot toasted jasmine rice, sprinkled with toasted coconut, and green onions. Squeeze lime just prior to serving.

Makes 4 servings.

Toasted Jasmine Rice
2 tablespoons olive oil
1/3 cup thinly sliced shallots
1 cup uncooked jasmine rice
1 3/4 cups unsalted chicken stock or water if you don't have stock
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 bay leaf
1/4 cup finely chopped fresh flat-leaf parsley for garnish

Heat oil in a medium saucepan over medium-high. Add shallots; sauté 3 minutes. Add rice; cook 2 minutes, stirring to coat. Add stock, salt, pepper, and bay leaf to pan with rice; bring to a boil.

Reduce heat; cover, and simmer 16 minutes or until liquid is absorbed. Remove pan from heat; let stand covered for 5 minutes. Discard bay leaf. Sprinkle with parsley to garnish.

Makes 4 servings.

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