Print
Blackened Shrimp Skewers with Coconut Mango Pilaf Recipe
Ingredients
For the Coconut Mango Pilaf
  • 1 teaspoon canola oil
  • 1/2 cup orzo (found in the pasta aisle)
  • 1/2 cup white rice
  • 1/2 cup fresh chopped mango
  • 1 cup chicken stock
  • 1 cup coconut milk (canned, found in the ethnic aisle)
For the blackening spice
  • 1.5 Tablespoons paprika
  • 1 Tablespoon onion powder
  • 1 Tablespoon dried thyme
  • 1 Tablespoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper (or to taste)
  • 1/2 teaspoon kosher salt
For Skewers
  • 2 pounds peeled , de-veined shrimp
  • 1 red or orange pepper
  • 1 mango , cut into large chunks
  • Optional garnish: cilantro , toasted coconut
Instructions
  1. In a small jar, combine blackening spice ingredients. Stir and shake. Set aside.
  2. Using a medium sauce pan, heat canola oil over medium heat. Add rice and orzo. Slightly toast for 2-3 minutes. Add mango, chicken stock and coconut milk. Stir.
  3. Cover and reduce heat to low. Cook for 15 minutes, stirring occasionally.
  4. Rinse shrimp and dry with paper towel. Cut pepper into larger chunks.
  5. Sprinkle blackening spice onto shrimp and allow to sit for 5 minutes. Add to skewers. There should be about 5 per skewer. If you're using wooden, be sure to soak for at least 30 min.
  6. On separate skewers, add mango and pepper chunks.
  7. Add to grill, cooking until charred. Shrimp shouldn't take long at all, look for it to slightly curl.
  8. Once rice is done, pour onto a plate. Add skewers on top and sprinkle with chopped cilantro or toasted coconut.