Healthy: SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE
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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 added a different flavor profile. Paired with herbaceous and crunchy
cucumber cilantro rice, you’ve got a full meal.
Spicy Grilled Shrimp with Cucumber Cilantro Rice
1 pound fresh medium shrimp, peeled and deveined
1 1/2 tablespoons honey
1 1/2 tablespoons chili sauce
(not hot sauce, found next to ketchup)
2 tablespoons finely chopped cilantro
1/4 teaspoon ground ancho chili
Combine all of the ingredients, adding the shrimp last, and marinate in the fridge for one to two hours. Put the shrimp onto wooden skewers
, about 4 to a skewer. I submerge my skewers into water while the shrimp are marinating so they don’t burn on the grill. On a medium-high grill, cook the shrimp until just firm, about 1-2 minutes per side. Brush the shrimp with the marinade as they cook. I usually serve about 2 skewers per person.
For Cilantro Cucumber Rice:
1 cup long grain rice
2 garlic cloves, minced
1/2 teaspoon salt
1 1/2 cups cucumber, chopped
1/2 cup cilantro, chopped
2 tablespoons green
onion, finely chopped
1 tablespoon rice wine vinegar
In a pot, melt the butter over medium heat and add the rice and garlic. Cook for a minute or two, stirring, until the rice smells a little nutty and is opaque. Add the chicken broth, salt and pepper, and turn up on high. Bring to a boil, then turn the heat low and cover the rice. Cook for as long as the rice package says (usually between 15-25 minutes). Fluff with a fork and fold in the cucumber, cilantro, green onion, olive oil, and rice wine vinegar. Taste for seasoning.
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