Mango Rice Salad with Grilled Shrimp

In this dish, sweet mangoes are combined with shrimp marinated in curry and crispy vegetables. Customize the recipe according to your preferences - try chicken instead of shrimp or don't add shrimp and serve the salad cold or at room temperature as a side dish. To add flavor, use basmati rice or jasmine rice.
Combine the first 6 ingredients in a medium bowl. Add the prawns; stir to coat. Cover and refrigerate for 1 hour.In a medium saucepan, bring the water and coconut milk to a boil; add the rice. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Add the carrots and the following 7 ingredients (season with salt); mix gently.Preheat a grill or griddle pan over medium-high heat.Line 3 shrimp on each of 12 (6-inch) skewers. Place the skewers on a grill rack or grill pan greased with cooking spray; cook for 3 minutes on each side or until the prawns are tender. Serve the kebab on top of the salad. Garnish with coriander sprigs if desired.