Spicy Mango Shrimp on Coconut-Lime Rice (SL Feb '11)

SPICY MANGO SHRIMP

1 1/2 lb peeled, large raw shrimp
3 Tbsp. olive oil, divided
1 cup chopped green onions
1 cup diced red bell pepper
2 garlic cloves, minced
1 Tbsp. grated fresh ginger
1/2 to 1 tsp dried crushed red pepper
1 cup chopped fresh mango
1/4 cup chopped fresh cilantro
1/4 cup soy sauce
2 Tbsp. fresh lime juice
Topping: toasted sweetened flaked coconut

1.  Begin preparing the Coconut Lime Rice
2.  Meanwhile, saute half of shrimp in 1 Tbsp hot oil in a large skillet over medium-hgh heat 2 to 3 minutes or just until shrimp turn pink.  Remove shrimp from skillet.  Repeat procedure with 1 Tbsp. hot oil and remaining shrimp.
3.  Saute onions and next 4 ingredients in remaining 1 Tbsp hot oil over medium-high heat for 1 minute.  Stir in mango and next 3 ingredients, and cook 1 minute; stie in shrimp.  Serve over hot cooked Coconut-Lime Rice; top with toasted coconut.

COCONUT LIME RICE

1 cup light coconut milk  (I couldn't find "light" so just used the good stuff.)
1/2 tsp. salt
1 1/2 cups uncooked jasmine rice
1 tsp lime zest
1 1/2 Tbsp fresh lime juice
2 cups water

Bring coconut milk, salt, and water to a boil in a saucepan over medium heat.  Stir in rice; cover, reduce heat to low, and simmer, stirring occasionally to prevent scorching, 20 - 25 minutes or until liquid is absorbed and rice is tender.  Stir in lime zest and juice.

Notes:
This was so delicious and fancy!!!  It's really pretty on the plate and has tons of flavor.  Nic absolutely loved it.  It was plenty for us for dinner and lunches the next day.