Best 5 Anas Grilled Garlic Shrimp Over Coconut Rice With Mango Cucumber Salad And Guava Dressing Recipes

Indulge in a tropical culinary journey with this delectable recipe for grilled garlic shrimp, served over fluffy coconut rice and paired with a refreshing mango cucumber salad. The aroma of garlic and herbs tantalizes the senses as the succulent shrimp sizzles on the grill. The coconut rice, infused with the richness of coconut milk, provides a creamy and aromatic base for the shrimp. The mango cucumber salad, with its vibrant colors and tangy dressing, adds a burst of freshness to the dish. Finally, the guava dressing, with its sweet and tangy notes, brings all the elements together in a harmonious symphony of flavors. This dish is not just a meal but an experience that will transport you to a tropical paradise with every bite.

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.

SHRIMP AND MANGO SKEWERS WITH GUAVA-LIME GLAZE

Shrimp and Mango Skewers with Guava-Lime Glaze image

Provided by Chris Schlesinger

Categories Fruit Ginger Shellfish Backyard BBQ Lime Mango Shrimp Bell Pepper Summer Grill Grill/Barbecue Guava Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon dried crushed red pepper
18 uncooked colossal shrimp or 36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined
2 red bell peppers, each cut into 12 pieces
2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water 30 minutes, drained
Guava-Lime Glaze

Steps:

Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.

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 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 W/ MANGO RICE

Shrimp W/ Mango Rice image

My daughter really wow'ed the judges at fair with this recipe & with some changings has been several more times for our family. Now, it's off to a teenage camp.

Provided by canninfool

Categories Mango

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, peeled & minced
1 tablespoon soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 lbs medium shrimp, peeled & devined
2 cups water
1 cup coconut milk
1 1/4 cups wild rice, uncooked (brown rice optional)
3/4 cup carrot, shredded
2 mangoes, peeled & diced
1 1/2 cups red peppers, diced
1/2 cup green onion, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons lime juice
1/2 teaspoon salt

Steps:

Combine the first 6 ingredients in a medium bowl, add shrimp, toss to coat, cover & chill 1 hours.
Bring water and coconut milk to a boil in a medium saucepan. Add rice & cover. Reduce heat & simmer 30 minutes or until liquid is absorbed.
Remove from heat & add next 8 ingredients; toss gently to combine.
Prepare saute pan to medium heat and coat with cooking spray.
Place shrimp in pan & cook 3 minutes on each side, until pink/done.
Mix rice & shrimp.
Plate & garnish.

Nutrition Facts : Calories 408.1, Fat 11.6, SaturatedFat 8.3, Cholesterol 172.8, Sodium 572.9, Carbohydrate 48.2, Fiber 6.3, Sugar 16.7, Protein 31

Tips:

Use Fresh, Quality Ingredients: The freshness and quality of your ingredients will greatly impact the final dish. Choose plump, firm shrimp, ripe mangoes, crisp cucumbers, and fragrant herbs.
Marinate the Shrimp: Marinating the shrimp in a flavorful mixture of garlic, lime juice, olive oil, and spices enhances its taste and tenderizes it.
Grill the Shrimp Perfectly: Grill the shrimp over medium-high heat until they are opaque and slightly charred, but not overcooked.
Make the Coconut Rice: Combine coconut milk, water, rice, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender and fluffy.
Prepare the Mango Cucumber Salad: Toss together ripe mango, crisp cucumber, red onion, and cilantro in a tangy dressing made with lime juice, honey, and fish sauce.
Make the Guava Dressing: Combine guava puree, lime juice, olive oil, and honey in a blender until smooth. Season to taste with salt and pepper.
Assemble the Dish: Serve the grilled garlic shrimp over coconut rice, top with mango cucumber salad, and drizzle with guava dressing. Garnish with cilantro and lime wedges.

Conclusion:

This grilled garlic shrimp with coconut rice, mango cucumber salad, and guava dressing is a delightful fusion of flavors and textures. The succulent shrimp, creamy coconut rice, refreshing salad, and tangy dressing come together to create a harmonious and satisfying dish. Whether you're hosting a party or enjoying a cozy meal at home, this recipe is sure to impress your taste buds and leave you craving more.