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
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By Soapie1
on September 18, 2010
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The shrimp wasn't anything all that special, the cucumber & mango salad was good and no one could tell that the rice was cooked in coconut milk - I could've saved the can for curry.
By leslielandinc_1...
Minneapolis, MN
on September 12, 2010
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This was a balance of the sweet and the coconut rice! Couldn't get a fresh mango so I used mango conserve it was great! I would definitely make again
By sweet_and_saucy
Denver, CO
on August 11, 2010
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I served this entire meal to my gourmet club when we had a tropical theme, along with some pineapple-marinated flank steak. It's easy and amazingly flavorful. The only modification I made was to add 6 cloves of garlic to the marinade from the beginning, instead of adding any right before grilling. I also had to settle for pineapple-mango jelly because I couldn't find any guava.
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