Citrus-Marinated Grilled Shrimp Skewers with Mango Coconut Rice (Gluten & Dairy Free)

Serves: 4

Ingredients

For the Shrimp Skewers:

1½ lbs large shrimp, peeled & deveined

Zest & juice of 2 limes

2 tbsp olive oil

2 garlic cloves, minced

1 tsp smoked paprika

½ tsp ground cumin

½ tsp sea salt

¼ tsp black pepper

1 tbsp fresh cilantro, chopped

1 red bell pepper, cut into 1-inch pieces

1 red onion, cut into 1-inch pieces

Bamboo or metal skewers

For the Mango Coconut Rice:

1 cup jasmine rice (or basmati, ensure gluten free)

1 cup coconut milk (unsweetened, canned)

1 cup water

1 ripe mango, diced

½ tsp sea salt

1 tbsp fresh mint or cilantro, chopped

For Serving:

Lime wedges

Extra chopped cilantro or mint

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Instructions

Marinate Shrimp:

In a bowl, combine lime zest, lime juice, olive oil, garlic, paprika, cumin, salt, pepper, and cilantro. Toss shrimp in marinade and refrigerate for 20–30 minutes.

Prepare Skewers:

Thread shrimp, red bell pepper, and onion pieces onto skewers, alternating for color.

Cook Rice:

Rinse rice until water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, reduce to simmer, cover, and cook 15 minutes or until liquid is absorbed. Remove from heat, fold in diced mango and fresh herbs, then fluff with a fork.

Grill Shrimp:

Preheat grill or grill pan to medium-high. Grill skewers 2–3 minutes per side until shrimp are opaque and lightly charred.

Plate:

Spoon mango coconut rice onto plates. Arrange shrimp skewers on top or alongside. Garnish with lime wedges and extra herbs.

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Wine Pairing Suggestion

Pair with a chilled Albariño or a dry Riesling for a refreshing summer match.

Chef’s Tips

For extra flavor, brush skewers with remaining marinade as they grill.

Add a pinch of chili flakes to the marinade for a touch of heat.

Plating

Serve on a long platter, arranging the skewers over a bed of mango coconut rice for a vibrant, summery presentation.