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Mango Rice Salad With Grilled Shrimp


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1 tablespoon minced fresh garlic

1 tablespoon minced peeled fresh ginger

1 tablespoon low-sodium soy sauce

4 teaspoons curry powder

1/8 teaspoon ground red pepper

1/8 teaspoon ground cumin

1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)

2 cups water

2/3 cup light coconut milk

1 1/4 cups uncooked long-grain rice

3/4 cup shredded carrot

2 cups diced peeled mango (about 2 mangoes)

1 1/2 cups diced red bell pepper

1/2 cup sliced green onions

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh parsley

2 tablespoons fresh lime juice

1/2 teaspoon salt

Cooking spray

Cilantro sprigs (optional)

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