SHRIMP AND RICE SALAD WITH PARSLEY
The parsley adds both color and flavor to this salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 7
Steps:
- Cook rice according to package instructions. In a medium skillet, heat olive oil over medium-high. Add garlic and shrimp, and cook until shrimp are opaque throughout, about 2 minutes. Transfer to a large bowl and add cooked rice, parsley, and lemon juice. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 300 g, Fat 8 g, Fiber 1 g, Protein 15 g
CAJUN RICE SALAD WITH SHRIMP AND OKRA
In this salad, okra is cooked quickly to keep it from becoming mushy, yet long enough to release the natural thickeners that help form a salad dressing and keep the rice moist.
Provided by Serena Ball
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the Cajun seasoning: Combine the garlic powder, oregano, paprika, allspice, if using, 1 teaspoon salt and 1/2 teaspoon black pepper.
- For the salad: Combine 1 teaspoon Cajun seasoning with the rice and cook according to the rice package directions. Set aside in a bowl.
- Meanwhile, in a large microwave-safe bowl, combine the shrimp, lemon juice, oil and 2 teaspoons Cajun seasoning; cover the bowl with plastic wrap, leaving a 1-inch opening for a vent. Microwave at 80-percent power, stirring once per minute, until the shrimp are opaque, about 3 minutes. Add the shrimp and the cooking liquid to the rice. (Save the remainder of the Cajun seasoning for another use.)
- In a small saucepan, bring the okra and 1/2 cup water to a boil; cook until crisp-tender, 3 minutes. Add to the shrimp and rice.
- Stir the bell pepper and parsley into the rice salad and serve at room temperature.
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 RICE SALAD
This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
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.
GARLIC SHRIMP & RICE SALAD
For this easy-to-make main dish salad, you can prepare the rice mixture and chop the vegetables ahead of time. Cook the shrimp at the last minute, then assemble it all together for a light yet satisfying meal. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Toss shrimp with oil, garlic and oregano; let stand 15 minutes. Meanwhile, cook rice according to package directions. Transfer rice to a large bowl; cool slightly. For dressing, mix mayonnaise, sour cream, basil and lemon juice., In a large skillet, saute shrimp mixture over medium-high heat until shrimp turns pink, 2-3 minutes. Add to rice; stir in celery, parsley and pepper. Add arugula and toss lightly; serve with dressing.
Nutrition Facts : Calories 397 calories, Fat 23g fat (5g saturated fat), Cholesterol 142mg cholesterol, Sodium 232mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 2g fiber), Protein 22g protein.
SHRIMP SALAD WITH RICE
The best shrimp salad I have ever had. Crunchy, tangy, sweet and salty all at the same time! A great different way to use shrimp. :) "Cooking time" is time in the refrigerator in this recipe.
Provided by Red Chef Mama
Categories Potluck
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Split each shrimp lengthwise.
- In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
- Cover the mixture and chill for at least 30 minutes.
- Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
- Spoon the mixture on top of the lettuce
- Garnish with the tomato wedges and any leftover shrimp.
- Serve with the French dressing.
Nutrition Facts : Calories 651.2, Fat 5.4, SaturatedFat 1, Cholesterol 113.4, Sodium 511.9, Carbohydrate 124.3, Fiber 3.9, Sugar 4, Protein 22.9
SHRIMP AND RICE SALAD
Categories Salad Rice Side Stir-Fry Quick & Easy Low/No Sugar Lime Shrimp Parsley Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- To a kettle of salted boiling water add rice, stirring, and boil 10 minutes. Drain rice well in a sieve and rinse. Steam rice in sieve over boiling water, covered with a paper towel and a lid, 20 minutes, or until tender. In a heavy skillet heat 1 tablespoon of oil over moderately high heat until hot but not smoking and stir-fry shrimp until just cooked through, about 1 minute. Remove skillet from heat and stir in lime juice and garlic. In a bowl stir together rice, shrimp, remaining 2 tablespoons oil, parsley, zest, and salt and pepper to taste.
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