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Coconut Shrimp and Mango Summer Casserole with Jasmine Rice
Get ready to savor the vibrant flavors of summer with this delightful Coconut Shrimp and Mango Summer Casserole served over fluffy Jasmine rice!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup coconut milk
- 1 ripe mango, diced
- 2 cups cooked jasmine rice
- 1 cup shredded coconut, sweetened or unsweetened
- 1 bell pepper, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon ginger, grated
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preheat your oven to 350°F (175°C).
Heat olive oil in a skillet over medium heat, add onion, bell pepper, and garlic, sauté until softened.
Add the ginger and cook for another minute before adding the coconut milk, shrimp, lime juice, and diced mango.
Season with salt and pepper, cooking until shrimp is just pink and cooked through, about 5-7 minutes.
In a mixing bowl, combine the cooked jasmine rice and half of the shredded coconut.
Spread the rice mixture in a greased casserole dish.
Pour the shrimp and mango mixture over the rice, spreading it evenly.
Top with the remaining shredded coconut.
Bake uncovered for 20 minutes or until heated through.
Garnish with fresh cilantro before serving.
Kitchen Tools
- Skillet
- Casserole dish
- Mixing bowl
- Chopping board
- Knife
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, just make sure to thaw them completely before cooking, and pat dry.
Add diced jalapeños or a pinch of red pepper flakes for a kick.
Absolutely! Assemble it ahead of time and bake when ready to serve.
You can use basmati rice or quinoa as an alternative.
Yes, it's great for meal prepping! Just separate into portions.