Blackened Shrimp Skewers with Coconut Mango Pilaf

Takes , serves 4-6 skewers.

  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!

  9. Recipe courtesy of Ashleigh Evans, Dash of Evans
Mango Lunch & Dinner Recipes | National Mango Board

Mango Lunch & Dinner Recipes