Recipe courtesy of Claire Thomas
Recipe courtesy of Claire Thomas
Watch how to make this recipe.
Spicy Grilled Shrimp with Cucumber Cilantro Rice
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- Level: Easy
- Total: 1 hr 15 min (includes marinating time)
- Active: 25 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 642
- Total Fat
- 34 g
- Saturated Fat
- 5 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 30 g
- Cholesterol
- 194 mg
- Sodium
- 914 mg
My mom's shrimp is one of my favorite Aussie recipes. The marinade is a lovely mix of honey, spices, citrus and fresh herbs, so for this version, I took those same building blocks and gave the dish a different flavor profile. Pair the shrimp with herbaceous cucumber cilantro rice and you've got a complete meal.
- Level: Easy
- Total: 1 hr 15 min (includes marinating time)
- Active: 25 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 642
- Total Fat
- 34 g
- Saturated Fat
- 5 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 30 g
- Cholesterol
- 194 mg
- Sodium
- 914 mg
Ingredients
Spicy Grilled Shrimp:
Cilantro Cucumber Rice:
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Directions
Special equipment:
8 wooden skewers- For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don't burn on the grill.
- Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan).
- For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning.
- Serve the rice with the shrimp skewers.
