Spicy Grilled Shrimp with Cucumber Cilantro Rice

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.
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  • Level: Easy
  • Total: 1 hr 15 min (includes marinating time)
  • Active: 25 min
  • Yield: 3 to 4 servings
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Ingredients

Spicy Grilled Shrimp:

1/3 cup vegetable oil

1 1/2 tablespoons honey

1 1/2 tablespoons chili sauce (such as Heinz)

1 tablespoon fresh lemon juice

1/4 red onion, finely chopped

2 tablespoons finely chopped cilantro

2 tablespoons minced garlic

1/4 teaspoon ancho chile powder

1 pound medium shrimp, peeled and deveined

8 wooden skewers

Cilantro Cucumber Rice:

1 tablespoon unsalted butter

1 cup long-grain rice

2 cloves garlic, minced

2 cups chicken broth, heated until hot

Kosher salt and freshly ground black pepper

1 1/2 cups chopped cucumber

1/2 cup chopped cilantro

2 tablespoons finely chopped scallions

3 tablespoons olive oil

1 tablespoon rice wine vinegar

Directions

Special equipment:
8 wooden skewers
  1. 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.
  2. 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).
  3. 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.
  4. Serve the rice with the shrimp skewers.
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