Blackened Shrimp Skewers with Coconut Mango Pilaf

    Servings: 4-6 skewers
    PREP TIME: |Cook Time:
    Recipe Categories: Under 30 minutes, Main Dish


    Coconut Mango Pilaf

    • 1 tsp canola oil
    • ½ cup orzo
    • ½ cup white rice
    • ½ cup fresh mango, diced
    • 1 cup chicken stock
    • 1 cup coconut milk, canned

    Blackening Spice

    • 1½ tbs paprika
    • 1 tbs onion powder
    • 1 tbs dried thyme
    • 1 tbs garlic powder
    • 1 tsp dried basil
    • 1 tsp dried oregano
    • 1 tsp ground black pepper
    • 1 tsp cayenne pepper (or to taste)
    • ½ tsp kosher salt

    Blackened Shrimp Skewers

    • 2 lbs shrimp, peeled and deveined
    • 1 pepper, red or orange
    • 1 fresh mango, diced
    • Cilantro, toasted coconut (optional)



    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 skewers, be sure to soak for at least 30 minutes.

    6. On separate skewers, add mango and pepper chunks.

    7. Add to grill, cooking until charred. Look for shrimp to slightly curl.

    8. Once rice is done, pour onto a plate. Add skewers on top and sprinkle with chopped cilantro or toasted coconut as desired. Enjoy!

      Recipe courtesy of Ashleigh Evans, Dash of Evans

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