I made these for dinner for my mom on Mother’s Day. We had a huge brunch at Roy’s earlier that day and wanted something lighter for dinner. Brunch consisted of cinnamon rolls, sushi (it had coconut on it!), pork belly with charred brussel sprouts, ribeye with sunny side up eggs, hash, and kimchi, mango mimosas, and basil lemon drops. It was so delicious and indulgent and so much fun. If you haven’t been there, I’d highly recommend it.
This dish is super spicy, but the mango salsa cools it down perfectly. I personally love spicy food, but you can always tone it down on the jerk seasoning if you’d like. The black rice is always a fun change..I love the texture. It has a little bit more bite to it than white rice.
1 1/2 c. black rice, cooked
Zest of 1 lime
1 c. mango, diced
3/4 c. cucumber, diced
1/4 c. red onion, chopped
1/4 c. cilantro, chopped
1 jalapeño, finely chopped
juice of one lime
1 T. rice wine vinegar
2 T. olive oil
1 T. honey
salt and pepper
1/2 lb. shrimp, peeled and deveined
1 T. jerk seasoning (I made my own from this recipe)
Boil 3 c. water for the rice. Cook according to package, and stir in lime zest once it is finished. Set aside.
Make the salsa. Combine mango, cucumber, red onion, cilantro, jalapeño, lime juice, rice wine vinegar, 1 T. of the olive oil, and honey. Stir to combine and season with salt and pepper to taste. Set aside. (You can even make this ahead and refrigerate it..I think the flavors marry even better that way).
Combine shrimp, jerk seasoning, and remaining 1 T. of olive oil in a medium bowl. Preheat skillet to medium/high heat, and add a drizzle of olive oil. Add shrimp to pan, and cook about 2 minutes per side or until done.
To assemble, put a couple of scoops of black rice in a bowl, top with several shrimp, and then spoon some of the salsa on top. Garnish with more cilantro if desired.