Shrimp are a culinary paradox.
They are delicate, sure, but there’s also something hearty and satisfying about them. They are easily the star of any meal, even without much effort. I’ve loved them for as long as I can remember—big, briny, bright-pink shrimp piled high on plates or swimming in spicy broth.
But dishes like scampi? Well, those are loaded with butter, rich enough to put me into a food coma by the end of the meal. Don’t get me wrong, I love an excellent scampi, but sometimes I’m in the mood for something a little lighter, something that won’t weigh me down.
So, today, I turn to Gippity not to replicate a 600-calorie indulgence but to spin out something new, something that can satisfy me without sending me into a post-meal stupor.
The Prompt
What’s up, Gippity? I’m looking for a low-calorie, fun-to-make recipe that’s full of flavor.
Gippity Kitchen Says:
Hey Stephen!
Let’s craft something light, bright, and packed with flavor that doesn’t skimp on satisfaction.
Picture this: a vibrant Vietnamese-inspired Shrimp and Mango Salad paired with fragrant Coconut Rice made from jasmine rice simmered in coconut milk.
Juicy shrimp and sweet, ripe mango are combined with a zesty lime dressing that’s tangy, savory, and just a bit spicy. The creamy coconut rice adds a lush, tropical note to balance out the sharpness of the salad.
It’s a beautiful harmony of sweet, sour, salty, and spicy flavors that feel indulgent but light. Plus, it’s a visual feast with the bright colors of the shrimp and mango against the fluffy, fragrant rice.
This dish brings big flavors without the heaviness, and it’s just as quick and easy to prepare as it is exciting to eat. Ready to dive in? Let’s go!
Shrimp and Mango Salad with Coconut Rice
This Shrimp and Mango Salad with Coconut Rice is a refreshing, light meal packed with vibrant flavors and contrasting textures. Juicy shrimp and sweet mango are tossed with crisp vegetables, fresh herbs, and a tangy-sweet dressing, creating a well-balanced, satisfying, and healthy salad. Served alongside fragrant coconut rice, this dish combines tropical elements with a subtle richness to create a harmonious meal.
Ingredients
For the Salad:
- 1 lb (450g) shrimp, peeled and deveined
- 2 ripe mangoes, peeled and julienned
- 1 medium carrot, julienned
- 1 small cucumber, julienned
- 1/4 cup fresh mint leaves, roughly chopped
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1/4 cup roasted peanuts, crushed (optional for crunch)
- 2 green onions, thinly sliced
For the Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 1 tablespoon sugar (or honey)
- 1 small garlic clove, minced
- 1 red chili, deseeded and finely chopped (adjust to taste)
For the Coconut Rice:
- 1 cup jasmine rice, rinsed and drained
- 1 cup canned coconut milk
- 1 cup water
- ½ teaspoon salt
- 1 teaspoon sugar (optional, for a slight sweetness)
- A strip of lime zest
Instructions
- Prepare the Shrimp: Bring a medium pot of salted water to a boil. Add the peeled and deveined shrimp, and cook for 2-3 minutes or until the shrimp turn pink and opaque. Drain the shrimp and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
- Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, water, sugar (or honey), minced garlic, and finely chopped red chili. Adjust by adding more lime juice for tartness, sugar for sweetness, or chili for heat. Set aside.
- Assemble the Salad: In a large mixing bowl, combine the cooked shrimp, julienned mango, carrot, cucumber, fresh mint, cilantro, and sliced green onions. Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly. Make sure everything is well mixed, but take care not to bruise the herbs or break the shrimp.
- Cook the Coconut Rice: In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, salt, sugar (if using), and a strip of lime zest. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once it starts boiling, reduce the heat to low, cover, and let it simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
- Let the Rice Rest: After the rice has cooked, remove it from the heat and leave it covered for 5 minutes to steam. This step helps make the rice fluffy. After resting, discard the lime zest strip and fluff the rice with a fork to separate the grains.
- Serve the Dish: On a plate, serve a generous scoop of coconut rice alongside the shrimp and mango salad. If you like some added crunch, garnish the salad with crushed peanuts. Serve immediately while the rice is still warm and the salad is fresh.
This meal strikes a beautiful balance between the lively, fresh flavors of the salad and the creamy, comforting Coconut Rice. Go easy on the rice if you’re watching your calories, but really, what’s life without a bit of flavor? I can’t wait to hear how it turns out, Stephen!
The Verdict
I’ll tell you, this recipe is a knockout.
I sat down expecting something refreshing and light, but I got an explosion of flavors that left me thoroughly impressed. The perfectly cooked and tender shrimp pairs beautifully with the sweet mango and crisp vegetables, all brought to life by that lime dressing.
The herbs give it this bright, fresh pop. It’s one of those dishes that feels indulgent without being heavy, and I could eat it every day.
But let’s not forget about the Coconut Rice. That stuff is incredible—rich and creamy, with just the right hint of sweetness from the coconut milk. It’s comforting without being overwhelming, the perfect companion to the lively salad.
The combination is just downright satisfying, balancing lightness and richness in a way that makes you want to go back for seconds. Trust me, you’ll want to make this again.
