Anas Grilled Garlic Shrimp Over Coconut Rice With Mango Cucumber Salad And Guava Dressing Food

MANGO-CUCUMBER RICE SALAD

Mango-Cucumber Rice Salad image

Provided by Food Network Kitchen

Time 1h

Yield 6-8 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 1/2 cups rice blend
1/4 cup quinoa, rinsed
Finely grated zest and juice of 1 lime
2 tablespoons peanut or vegetable oil
1 teaspoon sugar
Freshly ground pepper
1 cup chopped mango
1 cucumber, peeled, seeded and diced
1 red jalapeno, seeded and thinly sliced
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1/3 cup chopped salted roasted peanuts

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

Mango Rice Salad With Grilled Shrimp image

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

Ingredients

4 teaspoons curry powder (I subbed 1 tsp. of reg. curry with hot curry)
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon low sodium soy sauce (I used regular soy sauce)
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 lbs medium shrimp, peeled and deveined (About 36 shrimp)
2 cups water
2/3 cup light coconut milk (I used 2 2/3 c. chicken stock in place of the water and coconut milk)
1 1/4 cups uncooked long-grain rice (I used basmati)
2 cups diced peeled mangoes (About 2 mangos)
1 1/2 cups diced red bell peppers
3/4 cup shredded carrot
1/2 cup sliced green onion
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
cooking spray (I used olive oil for extra flavor)
fresh cilantro stem (optional)

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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