Many summers ago, about 15 summers ago, I drafted a list of things I wanted to experiment with in the kitchen. Funny enough I came across this list in the last two months, screenshotted it and said to myself guava and shrimp need to meet on the grill asap, just as I had once planned. Summers are also about fruit salads with some kind of razzle dazzle. And so that is how grilled guava glazed shrimp and mango cucumber salad came to be. This recipe has already been on heavy repeat in my house this summer so far and I know it will be requested some more. Pair this up with some steamed white rice for a perfect and most delicious summer dinner.
Grilled Guava Glazed Shrimp and Mango Cucumber Salad
Ingredients
- 2 pounds of shrimp
- 1 cup guava jelly
- 1.5 tbsp extra virgin olive oil
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 2 large mangos, peeled and cubed
- 1 large cucumber, peeled and cubed
- 1 large red onion, diced
- 2 tbsp cilantro, finely chopped
- salt to taste
- 2 cups rice
- 2 cups water
- 1 tsp salt
- 1 tbsp olive oil
Prepare
- First, devein, peel, and remove tails from shrimp, rinse, pat dry and place in a large mixing bowl.
- Next, mix in guava jelly, extra virgin olive oil, onion and garlic powders and oregano and mix until thoroughly combined.
- Bring a grill with a an oiled grill basket to high heat.
- Grill shrimp on one side for 4 minutes and flip, cook for three more minutes then place on a plate and allow to cool.
- In the meantime, set a rice cooker to cook rice by combining, rice, water , salt, and olive oil.
- For the salad, chop the mangos, cucumber, red onion, cilantro and crack freshly cracked salt on top and mix until thoroughly combined.
- Serve the shrimp, salad, and rice on a plate, salt as needed, and enjoy!
