Recipe courtesy of Ana Gachero

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

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  • Level: Intermediate
  • Total: 1 hr 9 min
  • Prep: 25 min
  • Inactive: 20 min
  • Cook: 24 min
  • Yield: 6 servings
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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

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


Special equipment:
6 skewers
  1. Coconut Rice:
  2. 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.
  3. Marinated Garlic Shrimp:
  4. 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.
  5. 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.
  6. Mango Cucumber Salad with Guava Dressing:
  7. 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.