Mango Balsamic Marinated Prawns with Coconut Rice - Tropical Fusion Recipe
Grilled Prawns with Coconut Rice
Sticky Balsamic
4
20 minutes
25 minutes
American / Italian
Dinner
Easy
Savor the tropical flavors of grilled prawns marinated in a vibrant mango sauce, served over creamy coconut rice. This dish combines the sweetness of mango with the richness of coconut, creating a delightful culinary experience perfect for any occasion.
Ingredients
- 1.5 lbs large prawns/shrimp, peeled and deveined
- 1 ripe mango, pureed, about ¾ cup/180ml
- 3 tbsp Sticky Balsamic Lemon
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp honey
- ½ tsp sea salt
- ¼ tsp black pepper
- Pinch of chili flakes, optional
- 1 cup jasmine rice
- 1 can coconut milk, (400ml/14oz)
- 1 cup water
- 1 tsp salt
- 1 tbsp butter
- 1 fresh mango, diced
- Fresh cilantro / coriander leaves
- Lime wedges
- Toasted coconut flakes, optional
Directions
In a bowl, whisk together mango puree, Sticky Balsamic Lemon, olive oil, garlic, ginger, honey, salt, pepper, and chili flakes.
Add prawns to marinade, ensuring they're well coated. Cover and refrigerate for 30 minutes to 2 hours (don't over-marinate as the acid will start to 'cook' the prawns).
Rinse jasmine rice until water runs clear.
In a saucepan, combine rice, coconut milk, water, salt, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
Remove from heat and let stand 5 minutes before fluffing with a fork.
Preheat grill or grill pan to medium-high heat.
Remove prawns from marinade (reserve marinade). Grill prawns for 2-3 minutes per side until pink and cooked through.
Meanwhile, pour reserved marinade into a small saucepan and simmer for 3-4 minutes until slightly reduced.
Divide coconut rice between 4 bowls. Top with grilled prawns and drizzle generously with reduced marinade. Garnish with fresh mango dice, cilantro, and lime wedges. Sprinkle with toasted coconut flakes if desired.