This meal of shrimp and island rice is so easy to put together.  The shrimp cooks in minutes and the rice is so flavorful with mango, clementine oranges, cilantro and a little fresno red pepper.  I always make a lot and hope for leftovers because the shrimp is great the next day.  Don’t even need to heat them up, just pop em in your mouth cold.  Cameron was thinking shrimp tacos, so he folded rice and shrimp into a flour tortilla and added some mango sauce.

I skewered 2 pounds of shrimp.  I like the shrimp that has already been peeled and deveined.  Also, if you use the bamboo skewers, make sure to soak them 20 minutes prior so so that they won’t burn.

Shrimp, butter and lemon always go together.  And a little Paul Prudhomme Blackened Redfish seasoning will add some magic to your shrimp.  You can use whatever seasoning you want though.  Jerk, Blackening or Creole Seasonings are all good on shrimp, or you could make your own spice blend.

I’m going to skip over to the rice.  I like a good mango, 2 clementine oranges, a fresno red pepper and some cilantro to flavor the rice.

Peel and dice mango, peel and cut each slice of clementine orange into 3 pieces.  Finely chop the fresno red pepper and cilantro,

Jasmine Rice is perfect for this.  Make enough for your family.  I made enough for 4.

Perfect rice in 20 minutes.

Slide the mango, clementines, fresno red pepper and cilantro into the pot with the rice and give it a stir.

I forgot to add a tablespoon of butter, but hopefully you won’t.  Salt to taste.

If I didn’t have shrimp to go with this I’d sit here and eat the entire plate.

And in the meantime I had another mango, so I decided to make a dipping sauce for the shrimp.

I’m flying by the seat of my pants here, don’t have a recipe.  Decided to chop up the mango, fresno red pepper and added 1 tablespoon white wine vinegar and 2 tablespoons agave.  I gave it a good spritz of lime juice and cooked it down.

Looking good so far and tastes pretty good.

There wasn’t enough to put into the blender so I put it all in the little food processor and blended until it was good and creamy.

It wasn’t exactly what I was expecting, but it tasted pretty good to dip the shrimp in.

Time to get the shrimp on the grill.  Get your grill good and hot.

Brush some butter over the shrimp skewers.  My butter cooled off by the time I got outside.  It’s okay, it’ll melt on the grill.

Lightly sprinkle the seasoning over the shrimp.

And spritz with lemon juice.

Within a couple minutes it starts to turn pink.

Turn it over and cook another couple minutes.  The shrimp will tell you when it’s done, when it starts to curl a little tighter on the skewer and it’s good and pink.


This dish would be good for a backyard get together.

Grilled Shrimp with Island Rice


2 pounds large Shrimp, peeled and deveined
3 tablespoons Butter melted
1 – 2 tablespoons Jerk, Blackening or Creole Seasoning to season shrimp
1 Lemon, cut in half

Skewer 6 – 8 shrimp on bamboo skewers that have been previously soaked.  Brush melted butter over shrimp, sprinkle seasoning and spritz with lemon.  Place shrimp butter side down on a hot grill for 2 – 3 minutes.  When shrimp start to turn pink, turn over, brush with butter, sprinkle seasoning and spritz lemon over top.  Check shrimp after another 2 – 3 minutes.  When shrimp is pink and tightly curled on skewer it is done.

Island Rice

Jasmine Rice
1 Mango, peeled and cut into small dice
2 Clementine Oranges, peeled and cut into small pieces
1 Fresno Red Pepper, stemmed, seeded and finely chopped
2 tablespoons Fresh Cilantro, roughly chopped
1 tablespoon butter
Salt to taste

Cook jasmine rice according to directions on package.  When rice is cooked, add diced mango, clementine oranges, fresno red pepper, cilantro and butter to the hot rice.  Stir well and salt to taste.

Mango Sauce

1 Mango, peeled and cut into medium dice
1 Fresno Red Pepper, stemmed, seeded and finely chopped
1 tablespoon White Wine Vinegar
2 tablespoons Agave Nectar
Spritz of lime juice

Combine all ingredients together in a saucepan and heat over medium heat.  Cook until mango and pepper soften and mixture becomes syrupy.  Transfer to a food processor and process until mixture becomes thick and creamy.  Transfer to a small bowl for dipping.