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 added a different flavor profile. Paired with herbaceous and crunchy cucumber cilantro rice, you’ve got a full meal.
1 pound fresh medium shrimp, peeled and deveined
1/3 cup vegetable oil
1 1/2 tablespoons honey
1 1/2 tablespoons chili sauce (not hot sauce, found next to ketchup)
1 tablespoon lemon juice
1/4 red onion, finely chopped
2 tablespoons finely chopped cilantro
2 tablespoons minced garlic
1/4 teaspoon ground ancho chili
Combine all of the ingredients, adding the shrimp last, and marinate in the fridge for one to two hours. Put the shrimp onto wooden skewers, about 4 to a skewer. I submerge my skewers into water while the shrimp are marinating so they don’t burn on the grill. On a medium-high grill, cook the shrimp until just firm, about 1-2 minutes per side. Brush the shrimp with the marinade as they cook. I usually serve about 2 skewers per person.
INGREDIENTS (CILANTRO CUCUMBER RICE)
1 tablespoon unsalted butter
1 cup long grain rice
2 garlic cloves, minced
2 cups chicken broth, hot
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups cucumber, chopped
1/2 cup cilantro, chopped
2 tablespoons green onion, finely chopped
3 tablespoons olive oil
1 tablespoon rice wine vinegar
In a pot, melt the butter over medium heat and add the rice and garlic. Cook for a minute or two, stirring, until the rice smells a little nutty and is opaque. Add the chicken broth, salt and pepper, and turn up on high. Bring to a boil, then turn the heat low and cover the rice. Cook for as long as the rice package says (usually between 15-25 minutes). Fluff with a fork and fold in the cucumber, cilantro, green onion, olive oil, and rice wine vinegar. Taste for seasoning.