why make this recipe
Honey Garlic Shrimp with Mango Salsa & Jasmine Rice is a delicious and refreshing dish that’s perfect for any occasion. It combines the sweetness of honey, the savory taste of garlic, and the vibrant flavor of fresh mango. This meal is not only quick to prepare but also full of bright colors and taste. It’s a wonderful way to enjoy shrimp and bring a tropical twist to your dinner table.
how to make Honey Garlic Shrimp with Mango Salsa & Jasmine Rice
Ingredients
- 12 medium shrimp, peeled and deveined
- 1 tbsp honey
- 1 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tsp olive oil
- Salt & pepper to taste
- Fresh parsley or cilantro, chopped for garnish
- 1/2 ripe mango, diced
- 1 tbsp red onion, finely chopped
- 1 tbsp jalapeño, finely chopped
- 1 tbsp fresh cilantro, chopped
- Juice of 1/2 lime
- 1/2 cup jasmine rice
- 1 cup water
- Pinch of salt
Directions
- Cook the Rice: Rinse the jasmine rice under cold water. In a pot, bring 1 cup of water and a pinch of salt to a boil. Add the rice, reduce the heat to a simmer, cover the pot, and cook for 12-15 minutes until fluffy.
- Make the Mango Salsa: In a bowl, mix the diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Toss everything well and set it aside to chill until it’s time to serve.
- Sauté the Shrimp: In a small bowl, combine honey, soy sauce, and minced garlic. Heat olive oil in a pan over medium heat. Add the shrimp and cook for 2-3 minutes on each side. Then pour the honey-garlic sauce over the shrimp and cook for another 1-2 minutes until it becomes sticky and glossy.
- Plate & Serve: Shape the rice using a small bowl or mold on the plate. Serve the shrimp on one side and the mango salsa on the other. Garnish with chopped herbs and a lime wedge for a bright finish.
how to serve Honey Garlic Shrimp with Mango Salsa & Jasmine Rice
Serve the Honey Garlic Shrimp on a plate alongside a generous scoop of the mango salsa. For a beautiful presentation, mold the jasmine rice into a neat shape. Add a sprig of fresh parsley or cilantro on top for added color. This dish pairs well with a side of lime wedges, allowing guests to add a burst of acidity if they desire.
how to store Honey Garlic Shrimp with Mango Salsa & Jasmine Rice
If you have leftovers, store each component separately in airtight containers. The shrimp can be kept in the refrigerator for up to 2 days, while the mango salsa is best enjoyed fresh but can last for about 1 day. The champagne rice can also be stored in the fridge for up to 3 days. Reheat the shrimp on a pan over low heat and add a bit of water to the rice to prevent it from drying out.
tips to make Honey Garlic Shrimp with Mango Salsa & Jasmine Rice
- Be careful not to overcook the shrimp, as they can become tough and rubbery; cook just until they are pink and opaque.
- Let the mango salsa chill for at least 15 minutes before serving; this will enhance the flavors.
- Use fresh lime juice for the best taste; bottled lime juice doesn’t have the same vibrant flavor.
variation
You can add diced avocado to the mango salsa for a creamier texture. For a spicy kick, increase the amount of jalapeño or add red pepper flakes to the shrimp sauce.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just make sure to thaw it completely before cooking.
Can I substitute jasmine rice with another type of rice?
Yes, you can use any rice you prefer. Basmati or white rice are good alternatives, although cooking times may vary.
Is this dish suitable for meal prep?
Absolutely! The components can be prepared in advance and stored separately in the fridge for easy reheating during the week.
