Peachy Mango Madness Tropical Grain Pilaf with Citrus Herb Shrimp

Peachy Mango Madness Tropical Grain Pilaf with Citrus Herb Shrimp

A bright, lightly spiced weeknight main that pairs nutty coconut basmati pilaf with quick sautéed citrus herb shrimp finished with a glossy Peachy Mango Madness glaze. The jam adds sweet fruit depth and a silky finish that contrasts the fresh herbs and lime. Serve with a wedge of lime and extra jam on the side for guests to add more brightness.

Ingredients

• For the pilaf:
• 1 cup basmati rice, rinsed until water runs clear
• 1/2 cup unsweetened shredded coconut
• 1 3/4 cups low sodium chicken or vegetable broth
• 1 tablespoon coconut oil or neutral oil
• 1 small shallot, finely minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground turmeric (for color and gentle warmth)
• Zest of 1 lime
• 2 tablespoons chopped fresh cilantro plus extra for garnish

• For the shrimp:
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 garlic cloves, finely minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• Freshly ground black pepper, to taste
• Juice of 1/2 lime
• 2 tablespoons chopped fresh basil

• For the Peachy Mango Madness glaze and finishing:
• 1/3 cup Peachy Mango Madness
• 1 tablespoon rice vinegar or apple cider vinegar
• 1/2 teaspoon crushed red pepper flakes (optional, for a touch of heat)
• 1 teaspoon soy sauce or tamari (optional, for umami)
• Lime wedges, toasted coconut flakes, and extra cilantro for serving

Instructions

1. Prepare the pilaf: In a medium saucepan, warm coconut oil over medium heat. Add the minced shallot and cook until translucent, about 2 minutes. Stir in shredded coconut and toast, stirring frequently, until fragrant and lightly golden, about 2 minutes.
2. Add the rinsed basmati rice to the saucepan and stir to combine with the coconut and shallot for 1 minute. Add turmeric, salt, and the broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
3. Remove pilaf from heat and let rest covered for 5 minutes. Fluff with a fork, stir in lime zest and 2 tablespoons chopped cilantro. Keep warm.
4. Make the glaze: In a small bowl whisk together 1/3 cup Peachy Mango Madness, rice vinegar, crushed red pepper flakes (if using), and soy sauce. Set aside.
5. Cook the shrimp: Pat shrimp dry and toss with smoked paprika, salt, and pepper. Heat a large skillet over medium-high heat and add olive oil. When shimmering, add garlic and sauté 20 seconds until aromatic. Add shrimp in a single layer and cook 1.5 to 2 minutes per side until pink and just cooked through.
6. Lower heat to medium and pour the Peachy Mango glaze into the pan with the shrimp. Toss shrimp gently for 30 to 45 seconds until the glaze warms and becomes glossy, coating the shrimp. Stir in lime juice and chopped basil. Taste and adjust seasoning.
7. To serve: Spoon a generous mound of coconut basmati pilaf onto each plate. Arrange glazed shrimp on top. Drizzle any remaining glaze from the pan over the dish. Garnish with extra cilantro, a sprinkle of toasted coconut flakes, and lime wedges. Serve immediately with extra Peachy Mango Madness on the side for guests who want more fruity sweetness.

Notes

• Make it vegetarian: Swap shrimp for firm tofu cubes. Pan sear tofu until golden and follow same glazing step.
• Advance prep: Rice can be cooked a day ahead and gently reheated with a splash of broth or water.
• Balance tip: The jam provides sweetness; adjust vinegar and lime to taste to keep the dish bright and not cloying.