ONE PAN SHRIMP AND RICE RECIPE
You'll love this simple and healthy shrimp and rice recipe, prepared Mediterranean-style with peas, chopped veggies, and a few spices. Add your favorite salad and call it dinner!
Provided by Suzy Karadsheh
Categories Seafood/Dinner
Time 38m
Number Of Ingredients 15
Steps:
- Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.
- In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika. Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
- Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
- While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
- Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
- Garnish with fresh parsley and serve!
Nutrition Facts : Calories 260 calories, Sugar 5.1 g, Sodium 495.2 mg, Fat 1.4 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 34.4 g, Fiber 3.9 g, Protein 26.8 g, Cholesterol 182.5 mg
ASIAN RICE SALAD WITH SHRIMP
Provided by Food Network Kitchen
Time 40m
Number Of Ingredients 16
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.
SHRIMP AND RICE SALAD
Serve this on individual plates on top lettuce leaves, garnish plates with quartered tomatoes, a couple of whole shrimp and a few whole olives. This is wonderful for a summertime (or any season) luncheon. Double or even triple the recipe to serve your guests. This should be made a few hours in advance and chilled to blend flavors. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the mayo and French dressing (adjusting the French dressing to taste).
- In a large bowl mix together ALL ingredients with the dressing, adjusting salt and pepper to taste.
- Cover and chill for several hours before serving to blend flavors.
RICE NOODLE SALAD WITH SHRIMP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Meanwhile, combine the sugar and 2 tablespoons hot water in a large bowl and stir until dissolved. Stir in the lime juice, garlic, chile and fish sauce; transfer 2 tablespoons of the dressing to a medium bowl and whisk in the vegetable oil. Add the shrimp and toss to coat; set aside.
- Add the rice noodles to the boiling water and cook as the label directs; drain, rinse with cold water and shake off the excess liquid. Add the noodles to the bowl with the remaining dressing; add the lettuce, carrots, cucumber and herbs and toss to coat.
- Heat a grill pan over medium-high heat. Grill the shrimp until charred and cooked through, 2 to 3 minutes per side. Arrange over the noodles; serve with lime wedges.
WARM RICE & PRAWN SALAD
A quick and easy meal, on the table in only 10 minutes
Provided by Good Food team
Categories Dinner, Lunch
Time 10m
Number Of Ingredients 7
Steps:
- Make the rice as it says on the pack, then tip into a bowl.
- Toss in the courgette, prawns and basil, then moisten with the lemon juice and oil and season to taste.
- Arrange a mix of salad leaves on each plate, drizzle with extra olive oil and lemon and spoon the rice salad on top.
Nutrition Facts : Calories 403 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 6.45 milligram of sodium
MISO BROWN RICE & BROCCOLI SALAD WITH FIERY PRAWNS
Fermented miso soya bean paste adds an extra savoury hit to this nutritious rice dish topped with fiery chilli-fried prawns
Provided by Good Food team
Categories Main course
Time 40m
Number Of Ingredients 14
Steps:
- Cook the rice following pack instructions, adding the edamame beans for the last 3 mins of cooking. Drain well.
- Meanwhile, steam the broccoli for 4-5 mins until tender. Run under very cold water, drain thoroughly and pat dry. In a small bowl, mix the miso, ginger, vinegar, honey, sesame oil and seasoning.
- Heat the vegetable oil in a non-stick frying pan. Add the garlic and half the chilli and cook gently for a couple of mins, taking care not to burn. Throw in the prawns, lots of black pepper and a pinch of salt. Turn up the heat and cook for a few mins until the prawns are cooked through. Toss the miso dressing with the cooked rice, adding the spring onions, coriander and broccoli. Season and stir together. Spoon the spicy prawns on top, scatter over the remaining chilli and serve.
Nutrition Facts : Calories 304 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.6 milligram of sodium
PRAWN AND RICE SALAD
Got this recipe from my friend Denise, she serves this at all her parties and family gatherings, and it is always a hit, but so easy!!! She usually buys the little cooked and peeled prawns from the deli.
Provided by mummamills
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix it all together and put in a mould.
- Unmoulded when ready to serve.
PRAWN AND RICE SALAD
This is a lovely salad, perfect for a main course for a summer lunch. Serve with good French bread and a green salad. I always add more prawns.
Provided by Kate in Katoomba
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the rice in boiling, slated water until just tender.
- Drain, and rinse well in cold water. Shake well to remove any excess water.
- Combine oil, lemon juice and herbs and season well.
- Mix this dressing into the rice, whilst the rice is still warm. Leave to cool.
- Chop spring onions and capsicum finely.
- Cover tomatoes with boiling water and leave for a couple of minutes. Drain water and remove tomato skins. Chop finely.
- Add prawns to the tomato, onion and capsicum and then mix well with the rice.
- Pile on to a serving dish and scatter chopped parsley over the top.
Nutrition Facts : Calories 465.2, Fat 33.4, SaturatedFat 4.6, Cholesterol 70.9, Sodium 325.9, Carbohydrate 31.1, Fiber 1.9, Sugar 2.6, Protein 10.9
PRAWN AND BLACK RICE SALAD WITH VIETNAMESE DRESSING
This is a Nigella Lawson recipe from her summer collection. However, I had to share it with you. It is really a wonderfully tasty dish especially for those hot summer days. Here is Australia this recipe is a regular on our Christmas Day menu. The colours in the dish are stunning. Preparation time includes peeling the green (raw) prawns/shrimp and the cooling time for the prawns and the cooked black rice.
Provided by Chrissyo
Categories One Dish Meal
Time 1h
Yield 4 as a starter
Number Of Ingredients 11
Steps:
- Dressing:.
- To make the dressing sauce, simply mix all the ingredients together.
- Black Rice:.
- Cook as per the instructions on the packet.
- Usually 25-30 minutes.
- Prawns:.
- Poach the prawns for 5 minutes in some simmering salted water to which you have added the juice of half a lemon.
- Cook the prawns until they are JUST cooked through but still very tender.
- Let both the rice and the prawns cool.
- Then give the dressing sauce a quick stir and spoon some over the rice, fork this through.
- Then tumble the prawns on top, spooning a little the remainder of the sauce over.
- Serves 2 as a main dish and 4 as a starter.
Nutrition Facts : Calories 357.6, Fat 1.7, SaturatedFat 0.2, Cholesterol 157.5, Sodium 2124.3, Carbohydrate 61.1, Fiber 2.2, Sugar 8.4, Protein 22.6
PRAWN RICE NOODLE SALAD
A fresh, light salad with a citrussy zing to awaken tired senses at the end of the day
Provided by Good Food team
Categories Dinner, Main course, Snack, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Pour boiling water over the noodles, leave for 4 mins, then drain and cool under cold running water. Drain well. Halve the mango either side of the stone, then peel each half and chop the flesh. Mix with the noodles, prawns, spring onions and coriander.
- For the dressing, mix together the peanut butter, sugar and chilli powder, then stir in the lime juice. Add to the salad and toss well.
Nutrition Facts : Calories 421 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.04 milligram of sodium
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