A Day at the Beach

Transport your taste buds to a tropical paradise with "A Day at the Beach," a vibrant recipe that pairs succulent grilled shrimp with creamy coconut jasmine rice and a refreshing mango-pineapple salsa. Perfect for summer barbecues or a laid-back weeknight dinner, this dish boasts a harmony of zesty lime, warm spices, and sweet, juicy fruit. The shrimp are marinated in a flavorful blend of garlic, cumin, and paprika, then grilled to perfection, while the coconut-infused rice adds an irresistible richness. To top it off, the bright salsa—featuring fresh mango, pineapple, cilantro, and jalapeño—provides a tantalizing balance of sweetness and heat. Ready in under an hour and bursting with tropical flair, this recipe is your ticket to a culinary 'day at the beach.'

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 mango, diced
• 1 cup pineapple, diced
• 0.25 cup red onion, finely chopped
• 2 tablespoons cilantro, chopped
• 1 jalapeño, finely chopped
• 1 tablespoon fresh lime juice (for salsa)
• 0.25 teaspoon salt (for salsa)

Directions

Step 1

In a medium bowl, combine lime juice, olive oil, minced garlic, cumin, paprika, salt, and black pepper to create a marinade. Add the shrimp to the bowl and toss to coat. Cover and refrigerate for 15-30 minutes.

Step 2

While the shrimp is marinating, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, and water. Bring to a boil, then reduce to a simmer, cover, and cook for 15-18 minutes until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Step 3

To make the salsa, combine diced mango, pineapple, red onion, cilantro, jalapeño, lime juice, and salt in a mixing bowl. Stir to combine and set aside.

Step 4

Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand). Grill shrimp for 2-3 minutes per side until pink and cooked through.

Step 5

To assemble, serve the grilled shrimp over a bed of coconut rice, with a generous spoonful of mango-pineapple salsa on the side. Garnish with additional cilantro if desired and enjoy your day at the beach!

Nutrition Facts

Serving size	1680.7 grams (1680.7g)

Amount per serving	% Daily Value*
Calories	1359

Total Fat 32.30g	41%
Saturated Fat 5.50g	28%
Polyunsaturated Fat 2.70g
Cholesterol 857mg	286%
Sodium 3477mg	151%
Total Carbohydrate 156.90g	57%
Dietary Fiber 9.30g	33%
Total Sugars 66.30g
Protein 119.90g	240%

Vitamin D 0IU	0%
Calcium 490mg	38%
Iron 6mg	32%
Potassium 2293mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.8%

Protein: 34.3%

Carbs: 44.9%