Anas Grilled Garlic Shrimp Over Coconut Rice With Mango Cucumber Salad And Guava Dressing Food
MANGO-CUCUMBER RICE SALAD
Provided by Food Network Kitchen
Time 1h
Yield 6-8 servings
Number Of Ingredients 13
Steps:
- Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend).
- Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes.
- Drain the grains and rinse under cold water until cool; shake off the excess water.
- Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.
MANGO RICE SALAD WITH GRILLED SHRIMP
Make and share this Mango Rice Salad With Grilled Shrimp recipe from Food.com.
Provided by YungB
Categories < 4 Hours
Time 1h20m
Yield 12 skewers, 6 serving(s)
Number Of Ingredients 20
Steps:
- Combine first 6 ingredients in a medium bowl. Add shrimp, toss to coat. Cover and chill 1 hour.
- Bring water and coconut milk to a boil in a medium saucepan, add rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Add mango and next 7 ingredients, toss gently to combine.
- Prepare grill or grill pan to medium-high heat.
- Thread 3 shrimp onto each of 12 (6 inch) skewers.
- Place skewers on grill rack or grill pan coated with cooking spray (I brushed the shrimp lightly with olive oil before grilling), grill 3 minutes on each side or until shrimp are done. Serve skewers over salad.
- Garnish with cilantro sprigs, if desired.
- Yield 6 servings (serving size: 2 skewers and about 1 Cup salad).
Nutrition Facts : Calories 285.7, Fat 2, SaturatedFat 0.3, Cholesterol 143.2, Sodium 946.5, Carbohydrate 46.6, Fiber 3.4, Sugar 10.3, Protein 19.8
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