Grilled Honey Ginger Shrimp Bowl with Mango Avocado Salsa and Coconut Rice

Ingredients

• •1 pound large shrimp, peeled and deveined
• •2 tablespoons honey
• •2 tablespoons soy sauce
• •1 tablespoon fresh ginger, grated
• •1 clove garlic, minced
• •1 teaspoon sesame oil
• •1 cup jasmine rice
• •1 cup coconut milk
• •1 cup water
• •1/2 teaspoon salt
• •1 mango, diced
• •1 avocado, diced
• •1/4 cup red onion, finely chopped
• •2 tablespoons fresh cilantro, chopped
• •1 tablespoon lime juice
• •1/2 teaspoon salt, for salsa
• •1 tablespoon olive oil
• •1/2 teaspoon black pepper

Instructions

1. 1

   In a medium bowl, whisk together honey, soy sauce, grated ginger, garlic, and sesame oil to make the shrimp marinade.

2. 2

   Add the shrimp to the marinade, tossing to coat. Set aside to marinate for 15 minutes.

3. 3

   While shrimp marinates, prepare the coconut rice. In a pot, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and liquid is absorbed. Fluff with a fork.

4. 4

   For the mango avocado salsa, combine diced mango, diced avocado, red onion, cilantro, lime juice, and 1/2 teaspoon salt in a bowl. Gently toss to combine and set aside.

5. 5

   Preheat the grill or grill pan over medium-high heat. Lightly oil the grates with olive oil.

6. 6

   Grill the shrimp for 2-3 minutes per side until opaque and slightly charred.

7. 7

   To serve, divide the coconut rice among bowls. Top with grilled shrimp and a generous scoop of mango avocado salsa.

8. 8

   Optional: Garnish with extra cilantro and lime wedges if desired.