Slow Cooker Mango-Rice Salad and Shrimp

Slow Cooker Mango-Rice Salad and Shrimp


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A tender bed of Jasmine rice surrounds shrimp, chunks of mango, and select vegetables in this sweet dish slowly cooked to perfection in your crockpot. We suggest garnishing your salad with sprigs of mint before serving.

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Time needed

15 min preparation + 4-6 hour cooking

Serving Size / Yield

4-6 servings


  • 1 C. Jasmine Rice, uncooked
  • 1 lb. Pre-Cooked Medium Shrimp
  • 1 Ripe Mango, cubed
  • 1 C. Coconut Milk
  • 1 Tbs. Extra Virgin Olive Oil
  • 1 Tbs. Lime Juice
  • 1/2 tsp. Minced Garlic
  • 1/2 tsp. Kosher Salt
  • Ground Black Pepper, to taste
  • 1/2 C. Frozen Peas, thawed and drained
  • 1/2 C. Shredded Carrots

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In a large slow cooker, combine the jasmine rice, shrimp, and mango. In a medium mixing bowl, whisk together the coconut milk, olive oil, lime juice, garlic, salt, and pepper. Pour coconut milk mixture into crockpot and stir to combine. Cook on low for 1 hour. Stir in the peas and carrots. Continue cooking for 3-5 hours, or until rice is soft and tender.

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