Best Spicy Curry Grilled Shrimp With Cucumber Salad Recipes

Red Curry Marinated Shrimp image

Provided by Bobby Flay

Time 35m

Yield 8 servings

Number Of Ingredients 8

1 (14-ounce) can unsweetened coconut milk
2 tablespoons red curry paste
1/2 red onion, peeled and finely chopped
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
2 to 3 tablespoons canola oil
Salt and freshly ground pepper
2 pounds shrimp, shell and tail left on

Steps:

Heat grill to high. Whisk together coconut milk, curry paste, onion, cilantro, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper. Place shrimp in the bowl and toss to coat. Cover and let marinate at room temperature for 20 minutes.
Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

Spicy Grilled Shrimp with Cucumber Cilantro Rice image

Provided by Claire Thomas : Food Network

Categories main-dish

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 20

1/3 cup vegetable oil
1 1/2 tablespoons honey
1 1/2 tablespoons chili sauce (such as Heinz)
1 tablespoon fresh lemon juice
1/4 red onion, finely chopped
2 tablespoons finely chopped cilantro
2 tablespoons minced garlic
1/4 teaspoon ancho chile powder
1 pound medium shrimp, peeled and deveined
8 wooden skewers
1 tablespoon unsalted butter
1 cup long-grain rice
2 cloves garlic, minced
2 cups chicken broth, heated until hot
Kosher salt and freshly ground black pepper
1 1/2 cups chopped cucumber
1/2 cup chopped cilantro
2 tablespoons finely chopped scallions
3 tablespoons olive oil
1 tablespoon rice wine vinegar

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.