Shrimp and Rice Like You've Never Seen Before

By the kitchy kitchen
The Kitchy Kitchen
The Kitchy Kitchen

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.

The Kitchy Kitchen
The Kitchy Kitchen

Spicy Grilled Shrimp With Cucumber Cilantro Rice

YieldServes 3 to 4

From The Kitchy Kitchen

INGREDIENTS

  • Shrimp:
  • 1 pound fresh medium shrimp, peeled and deveined
  • 1/3 cup vegetable oil
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons chili sauce (not hot sauce, found next to ketchup)
  • 1 tablespoon lemon juice
  • 1/4 red onion, finely chopped
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons minced garlic
  • 1/4 teaspoon ground ancho chili
  • Cucumber Cilantro Rice:
  • 1 tablespoon unsalted butter
  • 1 cup long grain rice
  • 2 garlic cloves, minced
  • 2 cups chicken broth, hot
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups cucumber, chopped
  • 1/2 cup cilantro, chopped
  • 2 tablespoons green onion, finely chopped
  • 3 tablespoons olive oil
  • 1 tablespoon rice wine vinegar

INSTRUCTIONS

  1. For shrimp: 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.

  2. For rice: 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.