Millet With Corn, Mango and Shrimp Recipe (2024)

This recipe is terrific and gets raves from family and guests whenever I make it. I recommend cutting the recipe in half, since, as stated, it makes enough for a small army. But don't cut down on the shrimp--I actually add more. I've also found that sprinkling a Tsp.(or more, to taste) of ground cumin works as well as cumin seed, and that mango is a better choice than peach. Also, I chop up the onion and add it to the lime juice for 15-20 minutes-- it mitigates the strong onion flavor.

Used peaches instead of mango, about 2 Tbsp cilantro instead of basil, doubled the shrimp and halved the millet. Agree that millet was too mushy, would be better if toasted first. Grilled the corn. I think this is a very flexible recipe, would be good with quinoa, chicken or another protein instead of shrimp....possibilities are endless!

Great end-of-the-summer dish. Used quinoa because that's what I had. Toasted it in a bit of olive oil before adding chicken stock. (¼ cup dry per person is good). Also took Kevin's idea of sautéing the onion along with the corn, after the latter had browned a bit. And wilted the arugula. Added a pat of butter to both corn and the shrimp, along with a pinch of red pepper flakes.

The best answer to 'what to do with that extra corn on the cob?' I don't make my millet like step 1 (wash it, roast it a bit then 2-1 on the water and cook for 15, sit for 15) but it paired really well with the corn. We didn't do a full recipe - more like 2/3 - adjusting for our tastes. We did sauté a little onion & garlic with the corn at the end. Also gently warmed the mango and fresh onion a bit mixing it in step 3. Topped it with avocado and offered salsa, lime, and cilantro. Will repeat!

We enjoyed this very much. Very different from our usual meals. We did not have millet, so used Trader Joe's 10-minute farro. We also used Trader Joe's frozen roasted corn in order to streamline the recipe. Sauteed the red onions with the cumin seeds and then added the shrimp. Tossed the arugula in at the end along with the mango and basil. The lime juice is the key ingredient to pull everything together. Very summery and a flavor bomb. Will make again.

This recipe was delicious! Listened to a lot of the reviews and it came out perfectly. Instead of millet, we used a harvest blend from Trader Joe's, toasting it up with butter before boiling it. We sautéed the onions with the corn, and added the arugula to the hot mixture of corn/onions/grains so that it wilted and incorporated with the mix, and added some red pepper flakes. For the shrimp, we seasoned it with a chipotle BBQ blend and served it on top instead of mixing it in. 5/5!

Double shrimp. Good with farro.

Not toasting millet first is a crime.See the NYT recipe for toasted millet salad. This recipe was oodles better when first toasting the dry millet in a skillet just until it starts to pop.

An easy, quick and delicious dinner to put together for company if you do all your prep in advance. As suggested by others, I first marinated the red onion with lime juice to eliminate the pungency, then sauteed the onion with the corn. It was a great vehicle for the freshly shucked corn from the summer I had frozen. I didnt have millet, so I substitued barley and served it on a bed of spinach and arugula with Mark Bittman's Salmon Roasted In Butter sitting on top. A big hi

Made it with couscous because that is what I had! Also, sauteed the onion because I'm not a huge fan of raw onion. Definitely could use more shrimp

Love this recipe...made it with farro and it was fabulous.

Used 4-5 cups cooked quinoa, no arugula, subbed half oregano for the basil and used a pound of shrimp. Only juice of 1 lime needed. It was delicious and whole fam loved. I think any iteration w grains/corn/shrimp/basil/onion is going to be good as long as the dressing hits the right notes.

Great recipe. I couldn't find millet so used brown rice mixture. Added half a jalapeno. Cooked the onion with the frozen corn and jalapeno. Used frozen mangoes and a pound of shrimp. It was delicious. Good party lunch dish.

Pickle the onion in the lime juice.Substitute scallops for shrimp.Try bulgur wheat or brown rice instead of millet.If using millet, cook just short of doneness; add a little water if needed; turn off burner; cover and let steam on cooling burner.

Followed the recipe with one change: one of our housemates has a shrimp allergy, so I substituted chicken thighs and it worked beautifully. I love millet and am always happy to find a new way to use it. The dish was not mushy, but I’m still intrigued by the suggestions to toast it first. I used fresh mango for the dish, but appreciate the idea of making it with fresh peaches (or, for that matter, nectarines). Thank you!

Really delicious! I followed advise of other notes, and sautéed the millet in a bit of oil to toast it slightly before simmering (covered), and doubled the amount of shrimp. I defrosted about a cup or two of frozen mango from a bag bought at Trader Joe’s. Easy to prepare, but lots of cleanup. Surprised that the oil and lime juice was enough of a dressing. Great combination of flavors.

Used peaches instead of mango, about 2 Tbsp cilantro instead of basil, doubled the shrimp and halved the millet. Agree that millet was too mushy, would be better if toasted first. Grilled the corn. I think this is a very flexible recipe, would be good with quinoa, chicken or another protein instead of shrimp....possibilities are endless!

I inadvertently forgot to add the olive oil at the end, and we didn't really miss it. Next time I'll use olive oil for cooking instead of neutral oil and see how that affects the flavor, and perhaps add 1 tablespoon of olive oil in the dressing. But a good way to reduce the total oil by 40%!