When I saw this recipe in the February issue of Southern Magazine, I had to try it. It had all the ingredients that I love: Mango, ginger, coconut…

I changed the recipe a bit because it included soy sauce ( too much sodium), red pepper flakes ( i don’t care for spicy food) and cilantro ( I am not a fan). I am glad I made those changes because it was perfect the way I fixed it. Not only was it good to my tommy but it was so healthy. I made this recipe only for me even though it called for 6 to 8 servings. I guess I will be eating lots of left-over this week;-)

Ingredients: 1 1/2 lb of peeled large shrimps, 2 Tbsp. of olive oil, divided, 1 cup of chopped green onions, 1 cup of diced red bell pepper, 2 garlic cloves, minced, 1 Tsp. of grated fresh ginger, 1 fresh mango, diced, 3 Tsp. of fresh lime juice, toasted flaked coconut for topping. For the rice, 1 cup of light coconut milk, 1/2 salt, 1 1/2 uncooked jasmine rice, 1 tsp. of lime zest, 1 1/2 Tsp. of fresh lime juice.

First you will need to prepare the coconut-lime rice. Bring the coconut milk, 2 cups of water and salt to boil. Stir in the rice, cover, reduce heat to low, and cook until the liquid is absorbed ( about 25 minutes). When cooked through, stir in the lime juice and zest.

While the rice is cooking, saute the shrimps in a large frying pan with 1 Tsp of oil. Cook until they turn light pink. Remove from the pan and place in a bowl until you need them again. In the same frying pan, pour the other Tsp. of oil, saute the green onions, the diced bell pepper, the garlic and the diced mango. While it is cooking, grate the fresh ginger, mix in. Then pour the lime juice and stir.

To serve, place 1 cup of rice on a plate, place the mango- shrimps concoction atop the rice, sprinkle coconut flake for decoration and enjoy!!! Yum… so so so good!