Asian Pecan Shrimp Rice Salad Food

ASIAN RICE SALAD WITH SHRIMP

Steps:

• Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
• Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
• Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.

ASIAN SHRIMP RICE BOWL

Steps:

• Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour.
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more.
• Serve over hot jasmine rice, sprinkled with sesame seeds.

ASIAN SHRIMP AND NOODLE SALAD

Steps:

• Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
• Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
• In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

ASIAN NOODLE SALAD WITH SHRIMP

Steps:

• Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.
• Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.
• Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.

ASIAN PECAN, SHRIMP & RICE SALAD

Steps:

• Mix rice, shrimp, pecans and onions in large bowl.
• Beat teriyaki sauce and oil with wire whisk until well blended. Add to rice mixture; mix well. Cover.
• Refrigerate at least 1 hour before serving.

ASIAN PECAN, SHRIMP AND RICE SALAD

Steps:

• In just 15 minutes, enjoy the flavorful taste of fluffy Minute® Instant Premium Rice combined with cooked shrimp, toasted pecans and chopped green onions all drizzled with teriyaki dressing. Step 1
• Prepare rice according to package directions. Let cool. Step 2
• Mix rice, shrimp, pecans and green onions in a large bowl. Step 3
• Whisk together teriyaki sauce and oil in a small bowl, until well blended. Add to rice mixture and toss to combine. Serve salad at room temperature, or chilled. Recipe Notes To toast nuts, line a baking sheet with parchment paper and spread the nuts in a single layer. Bake at 350°F for 5 to 7 minutes, or until lightly toasted. If you're using raw shrimp, marinate them beforehand in a small amount of the teriyaki sauce for added flavor. For added savory flavor, cook the rice in vegetable or chicken broth, instead of water. To increase the whole-grain factor, use Minute® Instant Brown Rice. Want more veggies? Add in matchstick carrots, bean sprouts, coleslaw mix or corn.

ASIAN SHRIMP SALAD

Steps:

• Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
• Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.

ASIAN PECAN SHRIMP & RICE SALAD

Steps:

• Mix rice, pecans, green onions and shrimp in large bowl.
• Whisk teriyaki sauce and oil.
• Pour over rice mixture, tossing to coat well.
• Refrigerate at least 1 hour.

EXOTIC ASIAN RICE SALAD

Steps:

• Dressing;.
• For the dressing, into a small bowl add vinegar, soya sauce, and salt and pepper to taste and blend well. Set aside.
• Salad;.
• Prepare vegetables.
• Grate carrots.
• Wash green onion and cut into small rings.
• Peel and grate ginger.
• Chop apricots into small pieces.
• Put oil into a pan and heat, add green onion, ginger, and 2/3 of the carrots; saute until soft.
• Sprinkle with the curry powder and turn into vegetables.
• Fold the apricots into the pan with other vegetables.
• Add a little salt then pour in orange juice and water.
• Stir, deglazing the bottom of the pan.
• Let cook on medium heat for about 5 minutes.
• Add the rice and mix well.
• Turn off heat and let sit for a few minutes so that the rice can obsorb some of the cooking juices.
• Add the set aside dressing and left over grated carrot and toss into the rice mixture.
• Check seasoning should be a little spicy and have sweet and sour flavor, adjust if necessary.
• Put into a serving bowl and decorate with kiwi slices.
• This can be eaten hot or cold.

SHRIMP RICE SALAD

Steps:

• In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.