Easy Recipe, Big News

First off, the news. Luke and I started quietly looking for houses online early this year, and we recently just purchased our first home in north Austin! The big move is this Friday, and I hope to share some kitchen photos soon. Our first home improvement project will be building a couple large garden boxes to go in our big back yard, so hoping we share a post on that soon too!

With all this moving business (not to mention some unexpected travel last week), my cooking schedule has been a bit wonky. That said, I wanted to get a few more cooking sessions in while still in my bright blue kitchen, so I've been making some easy-to-cook-then-repurpose meals. Case in point, I prepared the Curried Chicken with Coconut Rice from Everyday Food's May issue on  Saturday (subbing in some beautiful bone-in, skin-on chicken breasts that were on sale at Whole Foods Market instead of a whole chicken cut up), and made a little more rice than the recipe called for. We had a good 2 cups of coconut rice leftover in addition to what I portioned for our leftover chicken, so a new recipe was born. 

Curried Shrimp, Mango and Coconut Rice

3/4 pound peeled and deveined shrimp

1 teaspoon curry powder

1/4 teaspoon cayenne pepper

1 lime, halved and divided 

Salt and pepper to taste

1 tablespoon olive oil

1 semi-ripe or ripe mango, peeled and cut into bite-sized pieces

1/2 green bell pepper, cut into bite-sized pieces

2 cups leftover rice

2 cups spinach

Place the shrimp in a bowl or baggie. Add curry powder, cayenne, juice from 1/2 lime and salt and pepper to taste and toss/shake to combine. Heat a large nonstick skillet on medium heat and warm olive oil. Add mango and bell pepper to pan and saute until beginning to lightly brown, 4-5 minutes. Add shrimp to pan and cook one minute, then turn over until shrimp is cooked through.

Meanwhile, warm up rice. Place rice in 2 serving bowls and add 1 cup spinach to each bowl, then toss to combine. Top each rice mixture with 1/2 of shrimp and vegetable mixture, then squeeze remaining lime half over it. Enjoy!

Don't want to make the Curried Chicken recipe first for the rice leftovers? Here's a few other coconut rice recipes I've found that look tasty:

Toasted Coconut Rice from Cooking Light

Coconut Rice from Bon Appetit

Toasted Coconut Rice from Everyday Food