Sweet Chili-Coconut Shrimp

with Mango Rice & Snow Peas

30 MIN

4 Servings

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From the Test Kitchen

A bed of fragrant rice, which gets cooked with mango and ginger for an aromatic depth, is the perfect accompaniment for sweet chili-coconut shrimp. You'll toast the coconut flakes in a pan before mixing them in with the shrimp to add a balanced, nutty flavor.
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Nutrition

PER SERVING
Calories

530 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
1 cup Long Grain White Rice
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
¼ cup Sweet Chili Sauce
1 Mango Cheek
2 oz Unsweetened Coconut Flakes
½ lb Snow Peas
¼ tsp Crushed Red Pepper Flakes
2 Scallions
1 Tbsp Rice Vinegar
1 Piece Ginger
2 Tbsps Mirin (Salted Cooking Wine)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Small dice the mango. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. If desired, remove the tough strings from the snow peas.

2 Make the mango rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced mango and chopped ginger. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin until combined. Cover to keep warm.

3 Toast the coconut flakes

Meanwhile, heat a large pan (nonstick, if you have one) on medium-high until hot. Add the coconut flakes. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and toasted. Transfer to a large bowl. Wipe out the pan.

4 Cook the snow peas

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the snow peas and sliced white bottoms of the scallions; season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until softened and lightly browned. Transfer to a bowl; cover with foil to keep warm.

5 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and the spice blend. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to the bowl of toasted coconut flakes. Add the sweet chili sauce and vinegar; stir to coat. Serve the finished shrimp with the mango rice and cooked snow peas. Garnish with the sliced green tops of the scallions. Enjoy!