It finally really feels like summertime is upon us here in Orange County. Hordes of innocent but annoying and confused tourists, the sun not setting until it’s nearly 8:00pm, the billboards for our county fair showing up around town…
…so naturally, I had an inclination to make a dinner that shouted SUMMER IS HERE!!! from the rooftops, and it totally relayed its message. Sweet sweet corn, mangoes, and grilled shrimp make a fabuloso trifecta of summertime flavors.
So, this mango salsa… MMMM! It is so wonderfully bright and sunny and perfectly balanced with a pop of sweet and a pow of spicy and a burst of vegetable freshness. Totally not limited to just shrimp – I can imagine this being good over just about any seafood and definitely with grilled chicken. It would pretty much bring any ol’ taco to life.
Additionally, I don’t know why I didn’t decide to put grilled corn into rice sooner. What a completely perfect summer accompaniment!
Yum! I strongly believe that the most delicious way to enjoy shrimp is by grilling it first. So delicious! I hope you guys love this one.
- Mango Salsa
- 2 mangoes, diced
- ½ red onion, diced
- 1 red bell pepper, diced
- 1 large bunch of cilantro
- ½ jalapeno pepper, more if you like it spicy!
- Juice of 1 lime
- Salt to taste
- Chili Powder to taste (optional)
- Shrimp Marinade:
- 1 pound of large raw shrimp, deveined and peeled
- 1 tbsp soy sauce
- 1 tsp chili powder
- 1 tsp vegetable oil
- Black Pepper
- Rice:
- ½ tsp vegetable oil
- 1½ cups of long grain rice
- 3 cups water
- Dash of salt
- 2 large ears of corn
- 5-8 soaked wooden skewers
- Special Equipment Needed: Grill or Cast Iron Skillet
- Before anything, soak wooden skewers in water to avoid them burning to a crisp on the grill!
- To make the mango salsa, simply mix all ingredients in a bowl. Add salt to taste, and a sprinkle of chili powder if desired. Refrigerate until needed.
- Start the rice by setting a medium pot on the burner on medium heat. Add the vegetable oil and dry rice, stirring to coat the grains with oil. After 1 minute of toasting the rice, add 3 cups of water and a sprinkle of salt. Once the water starts to bubble, turn the heat to low and cover with a lid. Cook for 20 minutes. Turn the heat off but leave the lid on, and continue to let the rice steam for 10-15 more minutes. Once the rice is ready, fluff it up with a fork.
- While the rice is cooking, it's time to marinade the shrimp! In a medium-large bowl, add the soy sauce, chili powder, vegetable oil and pepper. Add all the shrimp, working them into the marinade to fully coat all of them. After about 5 minutes of marinading, poke the skewers through them and they're ready to grill!
- Shuck 2 ears of corn and clean off all the stringy bits, and turn the grill on to high (or cast iron skillet on the stovetop). Place the corn and the shrimp skewers down. Grill the shrimp for about 2-3 minutes per side. Turn the corn every 2 minutes or so until there's a slight char all over.
- To serve, cut the corn kernels from the cob and toss with the rice. Eat the shrimp on top of the rice with generous amounts of mango salsa, and enjoy!
Lizzy, This looks delicious.. I would love to hire you to come make this for your parents and I in Laguna while you spoil us.. This looks too yummy and hope I can recreate it the same as you.. Delicious!! Hope to see you soon doll and congrats on your yummy blog! Love this! Teri Hausman