Best 4 Anas Grilled Garlic Shrimp Over Coconut Rice With Mango Cucumber Salad And Guava Dressing Recipes

Indulge in a tropical culinary adventure with Anas' Grilled Garlic Shrimp served over fluffy Coconut Rice, accompanied by a refreshing Mango Cucumber Salad and a tangy Guava Dressing. This tantalizing dish combines the vibrant flavors of the Caribbean, featuring succulent shrimp marinated in a blend of zesty garlic, herbs, and spices, then grilled to perfection. The creamy coconut rice, infused with aromatic spices and coconut milk, provides a delectable base for the succulent shrimp. The vibrant mango cucumber salad, with its sweet and tangy dressing, adds a burst of freshness and crunch, while the guava dressing drizzled over the shrimp and rice brings a unique fruity and tangy twist. Get ready for a culinary journey that will transport your taste buds to the sunny shores of the Caribbean.

Check out the recipes below so you can choose the best recipe for yourself!

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

Sweet mangoes blend beautifully with curry-marinated shrimp and veggies! It's even better the second day. You can substitute chicken for the shrimp. From June 2005 issue of Cooking Light.

Provided by Mama2boys

Categories One Dish Meal

Time 1h15m

Yield 2 skewers and 1 cup salad, 6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 lbs shrimp, peeled and deveined (about 36 shrimp)
2 cups water
2/3 cup light coconut milk
1 1/4 cups uncooked long-grain rice
3/4 cup shredded carrot
2 cups mangoes, diced (about 2 mangos)
1 1/2 cups red peppers, diced
1/2 cup green onion, sliced
1 tablespoon cilantro, chopped
1 tablespoon parsley, chopped
2 tablespoons fresh lime juice
1/2 teaspoon salt
cooking spray

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 the liquid is absorbed. Add carrot and next 7 ingredients (through salt); tosss gently to combine.
Prepare grill or grill pan to medium-high heat.
Thread 3 shrimp onto each of 12 skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad.

Nutrition Facts : Calories 341.2, Fat 2.8, SaturatedFat 0.4, Cholesterol 239, Sodium 1452.9, Carbohydrate 47.5, Fiber 3.4, Sugar 10.2, Protein 30.4

SHRIMP, CUCUMBER, AND MANGO SALAD

Shrimp, Cucumber, and Mango Salad image

Categories Salad Fruit Vegetable Appetizer Quick & Easy Lunch Mango Seafood Shrimp Cucumber Summer Shower Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons distilled white vinegar
3 tablespoons sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)
1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)
1 pound cooked medium shrimp
3 tablespoons chopped fresh dill
Hot pepper sauce
12 Bibb lettuce leaves

Steps:

Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.

MANGO SALAD WITH GRILLED SHRIMP

Mango Salad with Grilled Shrimp image

Categories Salad Fruit Shellfish Backyard BBQ Lime Mango Mint Shrimp Summer Grill Grill/Barbecue Healthy Jalapeño Cilantro Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 17

Ingredients

For mango salad
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
For shrimp
16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Accompaniment: lime wedges
Special Equipment
16 (8-inch) wooden skewers (optional)

Steps:

Make mango salad:
Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
Grill shrimp:
Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
Prepare grill.
Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

Tips:

Use fresh shrimp: Fresh shrimp will give your dish the best flavor and texture. If you can't find fresh shrimp, frozen shrimp will also work, but be sure to thaw them completely before using.
Marinate the shrimp: Marinating the shrimp in a mixture of garlic, olive oil, and lemon juice will help to infuse them with flavor and make them more tender.
Grill the shrimp over high heat: Grilling the shrimp over high heat will help to create a nice char on the outside while keeping the inside tender and juicy.
Serve the shrimp immediately: Grilled shrimp is best served immediately after it is cooked. This will help to prevent the shrimp from drying out.

Conclusion:

This grilled garlic shrimp recipe is a delicious and easy-to-make dish that is perfect for a summer cookout or a weeknight meal. The shrimp is marinated in a flavorful mixture of garlic, olive oil, and lemon juice, then grilled over high heat until charred and juicy. The shrimp is served over coconut rice with a refreshing mango cucumber salad and a sweet and tangy guava dressing. This dish is sure to please everyone at your table!