DistributorsMain dishes · CRESPO KITCHEN
Spiced Shrimp Skewers with Coconut Mango Pilaf
Spiced shrimp and grilled mango with coconut rice and orzo.
38 min approx.4 servingsFresh mango
© 2026 National Mango BoardIngredients
- 1 teaspoon canola oil
- ½ cup orzo
- ½ cup uncooked white rice
- ½ cup diced mango, for pilaf
- 1 cup chicken stock
- 1 cup coconut milk
- 1½ tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon cayenne
- ½ teaspoon salt
- 2 pounds peeled and deveined shrimp
- 1 red or orange bell pepper, chunked
- 1 mango in large chunks, for skewers
- Cilantro and toasted coconut, optional garnish
Method
- Heat oil and toast orzo and rice for 2–3 minutes. Add pilaf mango, stock and coconut milk; bring to a boil, cover and simmer on low for about 15 minutes until tender.
- Combine paprika, onion powder, thyme, garlic, basil, oregano, pepper, cayenne and salt. Coat shrimp with the seasoning and let stand for 5 minutes.
- Thread shrimp onto skewers and mango and pepper onto separate skewers. Grill, turning, until shrimp are opaque and the fruit and pepper are marked.
- Serve over the pilaf, with optional cilantro and toasted coconut.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Ashleigh Evans, Dash of Evans; National Mango Board