SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE
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 gave the dish a different flavor profile. Pair the shrimp with herbaceous cucumber cilantro rice and you've got a complete meal.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 20
Steps:
- For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don't burn on the grill.
- Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan).
- For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning.
- Serve the rice with the shrimp skewers.
CILANTRO LIME AND GINGER GLAZED SHRIMP WITH COCONUT RICE
Categories Citrus Ginger Shellfish Quick & Easy Wheat/Gluten-Free Dinner Healthy
Yield 2 people
Number Of Ingredients 18
Steps:
- Shrimp Marinade: Whisk all of the marinade ingredients for the shrimp, peel and de-vein shrimp, and marinade in a glass (or otherwise non-reactive) bowl for 30 minutes, stirring occasionally. Coconut Rice: Meanwhile, in a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of liquid is absorbed, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Cooking the Shrimp: When almost ready to serve, heat a grill pan on high until hot, and put shrimp on skewers, 5 to a skewer, so that they lay flat. Sprinkle shrimp with a bit more brown sugar, and place the skewers on the grill pan and baste with half of remaining marinade. Turn after 2 minutes and baste with remaining marinade. When shrimp are firm, (2-3 minutes on each side) remove and set on serving dish. Continue to cook liquid in pan until slightly caramelized, then pour or brush over shrimp skewers. Serve with rice, and garnish with remaining 1/2 cup chopped cilantro.
CILANTRO SHRIMP & RICE
I created this dish especially for my son, who has the pickiest palate. The aroma of fresh herbs is so appetizing--even he can't resist! -Nibedita Das, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Prepare rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn, zucchini, red pepper and pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through., Stir in rice, cilantro, lime zest, lime juice and salt. If desired, serve with lime wedges.
Nutrition Facts : Calories 243 calories, Fat 6g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 324mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
SHRIMP WITH COCONUT LIME CILANTRO GINGER & RICE
Steps:
- Place raw, even frozen, shrimp in a sauté pan with pat of butter, salt, & the juice of 1 lime on medium heat. Prepare rice in separate pan according to directions, except using part of coconut milk in place of water. If you have a steamer pot, you can steam the asparagus on top of the rice (or pasta) while it's cooking. While the shrimp is cooking, throw in the remaining coconut milk, the crushed garlic cloves, the ginger, and the cilantro. If you choose to also cook chicken, you can remove the shrimp when it's cooked (pink), leaving the juices; add the raw chicken and maybe more garlic, ginger, coconut milk, based on taste and desired sauce quantity. When chicken is cooked through, add the shrimp back, and the steamed asparagus, and stir all together. Serve over the rice/pasta and offer red pepper flakes to those who prefer it hot.
CILANTRO CHIMICHURRI SHRIMP OR CHICKEN & RICE
A Rice to the Rescue contest winning recipe. The recipe doesn't call to season with salt the shrimp/chicken, but I would.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill or broiler.
- Combine cilantro, jalapenos, garlic, vinegar, 1/4 cup oil (4 tablespoons), salt and pepper in food processor; process until fine texture; set aside.
- Toss shrimp with remaining 2 tablespoons oil; arrange on grill or rack in broiler pan. Grill or broil 4 inches from heat source 2 minutes on each side or until opaque in center.
- Combine hot rice with half of the cilantro mixture; mix well. Place on platter; top with shrimp and spoon remaining cilantro mixture over shrimp.
Nutrition Facts : Calories 420.7, Fat 21.8, SaturatedFat 3, Cholesterol 143.2, Sodium 1084, Carbohydrate 35.6, Fiber 0.8, Sugar 0.4, Protein 18.9
GINGER CILANTRO SHRIMP W/JASMINE RICE
Steps:
- Boil your Jasmine rice and leave in the steamer till ur ready to serve. Peel and devein your shrimp, cut into 3 pieces(doing this makes sure that every bite has shrimp in it), season w/sea salt & fresh cracked pepper, a little fresh lime juice and set aside. Clean and slice up your shiitake mushrooms and set aside. Just use the caps as the roots are sometimes tough. To clean, just brush off lightly with a clean & slightly damp kitchn towel. Clean your ginger root (just brush any dirt off as I use the skin as well) & peel your garlic and onion. Wash ur Cilantro and put about a handful to the side for later and the rest you'll chop up with ur onions & garlic. In food processor on pulse chop up your ginger root, garlic, onions, and cilantro together to make the base of the sauce. I like it to be minced well but not too fine.(I like to get a little bite of ginger every now and again). In a non reactive pan or non-stick skillet, put in a little olive oil to sautee your mushrooms,ginger, garlic, onions and cilantro. As the mushrooms will make a natural broth be careful not to add too much chicken broth at this point. You're looking for a saucy consistency...a little thick not too thin)Add in ur sweet chili sauce following the same rule as the chicken broth (not too much but to taste depending on how hot you want it). Let everything marry together for a few, taste it and if you want add some fresh lemon and or lime juice. U can also add at this time some red pepper flakes if u want more of a kick. Taste it again and if the base meets your liking, you can now toss in the shrimp and let them cook in the sauce till they just turn pink (be sure not to over cook the shrimp as they'll become rubbery if you let them go too long. Once the shrimp are nice and pink remove pan from the heat and u can start plating up your dish. With the cilantro you put to the side...do a quick rough chop and sprinkle on top of the dish to make final presentation.
COCONUT SHRIMP WITH CILANTRO RICE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray. Combine 1 cup water, the coconut water, rice and lime zest in a medium saucepan and bring to a boil. Reduce the heat to medium low; cover and simmer 8 minutes. Remove from the heat; add the carrots, red onion, 1/4 teaspoon salt and a few grinds of pepper (do not stir). Cover and let sit 10 minutes, then fluff with a fork to combine. Discard the lime zest.
- Meanwhile, season the shrimp with salt and pepper. Beat the egg and 2 tablespoons water in a bowl. Combine the coconut and panko in another bowl. Dip the shrimp in the egg mixture, then the coconut-panko mixture, gently pressing to adhere; transfer to the prepared rack. Bake until the shrimp are cooked through, about 10 minutes.
- Turn on the broiler. Broil the shrimp until golden brown, 1 to 2 minutes. Add the cilantro to the rice mixture and toss. Serve with the shrimp and lime wedges.
Nutrition Facts : Calories 357 calorie, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 226 milligrams, Sodium 456 milligrams, Carbohydrate 39 grams, Fiber 2 grams, Protein 29 grams
CILANTRO SHRIMP WITH SQUASH, CHARD, AND WILD RICE
Steps:
- Sear shrimp in olive oil over medium heat for three to four minutes, seasoning with cilantro and lime juice. Steam squash and chard for five to seven minutes, and cook rice according to package directions.
RICE NOODLES WITH SHRIMP AND CILANTRO
This pad Thai skips the bean sprouts, eggs, and peanuts in favor of fresh red bell pepper and cilantro....so delicious!!! I added a little asian chili paste to the sauce because we like the extra heat.....
Provided by Doreen Fish
Categories Seafood
Number Of Ingredients 13
Steps:
- 1. Bring a medium pot of well-salted water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5 to 7 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well. In a small bowl, combine the lime juice, sugar, soy sauce, and fish sauce; set aside. In a medium bowl, toss the shrimp with 1 Tbs. of the oil, the coriander, 1/2 tsp. pepper, and 1/4 tsp. salt. Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the red pepper, jalapeño, and shallot, sprinkle with 1/4 tsp. salt, and cook, stirring, for 1 minute. Add the shrimp and cook, stirring, until it turns pink and is almost cooked through, about 2 minutes. Add the lime juice mixture and cook, stirring, until the shrimp is cooked through, about 1 minute more. Add the noodles and half of the cilantro; toss until the noodles heat through and pick up the sauce, 1 to 2 minutes. Serve sprinkled with the remaining cilantro, with the lime wedges on the side for squeezing.
FAJITA BUTTERFLY SHRIMP WITH CILANTRO RICE
Provided by Food Network
Number Of Ingredients 12
Steps:
- COOK shrimp and rice according to package instructions.
- HEAT oil in skillet and saute peppers, onions, and garlic for 5-7 minutes.
- ADD cooked shrimp and cumin to skillet and saute an additional 2-3 minutes, season to taste with salt and pepper.
- TOSS cooked rice with chopped cilantro and chile powder.
- PLATE a single serving of rice and spoon stir fry mixture over the rice.
- SERVE and enjoy!
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