Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing

Total Time:
1 hr 9 min
Prep:
25 min
Inactive:
20 min
Cook:
24 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Coconut Rice:
  • 3 cups long grain rice
  • 2 cups coconut milk
  • 2 cups water
  • 1 teaspoon coconut oil
  • 1 teaspoon salt
  • Marinated Garlic Shrimp:
  • 2 pounds shrimp, raw
  • 1 teaspoon salt
  • 1 teaspoon black or white pepper
  • 1 teaspoon balsamic vinegar
  • 2 fresh oranges, squeezed
  • 6 cloves garlic, 3 pressed and 3 chopped
  • 6 skewers
  • Mango Cucumber Salad with Guava Dressing:
  • 1/2 cup guava jelly
  • 3 tablespoons any dark vinegar
  • 1 teaspoon lemon juice
  • 4 fresh cucumbers, cut into chunks
  • 1 tomato, diced
  • 1 clove garlic, sliced
  • 4 fresh mangoes, peeled and sliced
  • Pinch black pepper
  • 1/2 cup chopped scallions
  • Coconut Rice:
Directions
Coconut Rice:

Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.

Marinated Garlic Shrimp:

Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.

Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.

Mango Cucumber Salad with Guava Dressing:

In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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