ANA'S GRILLED GARLIC SHRIMP OVER COCONUT RICE WITH MANGO CUCUMBER SALAD AND GUAVA DRESSING
Steps:
- Coconut Rice:
- Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
- Marinated Garlic Shrimp:
- Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
- Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
- Mango Cucumber Salad with Guava Dressing:
- In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.
VEGAN TOFU BOWLS WITH COCONUT RICE, CUCUMBER SALAD AND PEANUT SAUCE
This fragrant rice bowl brings the heat! Crispy tofu and a spicy, fresh cucumber salad combined with flavors found throughout Southeast Asia such as basil, mint, cilantro and chile are served on a bed of sweet and fluffy coconut rice.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Toss the tofu and cornstarch together in a medium bowl until evenly coated. Arrange the tofu cubes on the prepared baking sheet and bake until golden, about 20 minutes, flipping halfway through.
- Meanwhile, combine the rice, coconut milk, 1 cup water and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer, cover and cook until the liquid is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Add the agave and fluff with a fork. Set aside.
- Combine the basil, cilantro, mint, cucumber, peanuts, rice vinegar, lime juice and chile in a small bowl. Stir and season with salt to taste. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the carrots and cook until tender, stirring and flipping occasionally, 6 to 8 minutes.
- Divide the rice evenly among bowls, top with the carrots, red cabbage and tofu. Drizzle with the peanut sauce and add a spoonful of the cucumber salad. Drizzle with sriracha and serve.
CUCUMBER AND COCONUT SALAD
Soaking the onions in this Cucumber and Coconut Salad makes for a milder flavor. This salad is refreshing, light, and delicious.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Place onion in a bowl of ice water. Let onion stand 10 minutes, then drain.
- Thinly slice cucumbers lengthwise with a handheld slicer or peeler and place in a large bowl. Add onion and coconut and gently toss to combine. Add coconut water, lime juice, sugar, and 1 1/2 teaspoons salt and gently toss again to combine. Refrigerate until chilled, at least 30 minutes and up to 4 hours. Before serving, season with salt and sugar.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love