Best Spicy Grilled Shrimp With Cucumber Cilantro Rice Recipes

SPICY GRILLED SHRIMP

Spicy Grilled Shrimp image

So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque. And, weather not permitting, they work great under the broiler, too.

Provided by SUBEAST

Categories Seafood Shellfish Shrimp

Time 21m

Yield 6

Number Of Ingredients 8

Ingredients

1 large clove garlic
1 teaspoon coarse salt
½ teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, for garnish

Steps:

Preheat grill for medium heat.
In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 2.7 g, Cholesterol 230.4 mg, Fat 5.9 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 1 g, Sodium 585.7 mg, Sugar 0.1 g

SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE

Spicy Grilled Shrimp with Cucumber Cilantro Rice image

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

Ingredients

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.