Mango Sweet Chili Shrimp & Coconut Rice Bowl
Sweet chili lime glazed shrimp over coconut jasmine rice with mango and cucumber.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 bowls
Thai sweet chili sauce is a convenient glaze: sweet, a little spicy and vinegary. A squeeze of lime keeps it from tasting too sugary. Coconut rice and fresh mango round out the tropical flavors.
Why this recipe works
The sweet chili sauce is already thick, so it glazes in seconds without overcooking the shrimp. Cool mango and cucumber balance the glaze.
Ingredient notes
Most bottled sweet chili sauces are gluten-free; check the label.
Common mistakes
- Simmering shrimp in the sauce, which overcooks them.
- Using a cold pan.
What to serve with it
Lime wedges and toasted coconut.
Meal prep
Keep mango and cucumber separate.
More bowls like this
Cooking tips
Dry the shrimp well for a better sear. Add the sauce off the high heat so the sugar doesn't burn.
Swaps and variations
Use chicken pieces, cooked to 165°F (74°C). Use pineapple instead of mango.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat shrimp gently or eat cold.
Recipe
Mango Sweet Chili Shrimp & Coconut Rice Bowl
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
You’ll need: medium saucepan with lid; large skillet
Method
-
Bring the rice, coconut milk, water and 1/4 teaspoon salt to a boil, cover and cook on low 15 minutes; rest 10 minutes.
-
Pat the shrimp dry and season with the remaining salt.
-
Heat the oil in a skillet over medium-high heat and cook the shrimp 1 to 2 minutes per side until pink and opaque (145°F / 63°C).
-
Lower the heat, add the sweet chili sauce and lime juice and toss 30 seconds until glossy.
-
Divide the rice among 4 bowls, add the shrimp, mango and cucumber and sprinkle with cilantro.
Questions
Is sweet chili sauce spicy?
Mildly.
Can I use frozen shrimp?
Yes, thawed and patted dry.
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