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 SALAD WITH PEAS
Make and share this Shrimp Salad With Peas recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well.
- Chill before serving.
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.
CURRY RICE SALAD
Inspired by a 4H recipe. A great anytime salad, as long as you have rice, canned shrimp and chick peas in the pantry, celery and green onion in the fridge and green peas in the freezer you are only 3 hrs away from a gorgeous salad.
Provided by CanadianFarmgal
Categories White Rice
Time 20m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together rice, peas, chick peas, green onion, celery and shrimp.
- Boil all dressing ingredients together and pour over rice mixture.
- Mix and refrigerate for 3 hrs to mix flavours.
Nutrition Facts : Calories 253.7, Fat 14.3, SaturatedFat 2, Cholesterol 21.7, Sodium 517.5, Carbohydrate 24.2, Fiber 2.8, Sugar 1.5, Protein 7.4
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
This salad is popular in our community, where seafood of all kinds is readily available. It's great for summer picnics, but I serve it year-round. The shrimp, rice, olives, celery and hard-cooked eggs-with a mustard and mayonnaise dressing-make a nice combination.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place hot rice in a large bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt and pepper; shake well. Pour over rice; cool to room temperature. Add the celery, shrimp, olives, mayonnaise, pickle, pimientos and onion: toss gently. Cover and refrigerate for 1 hour or until chilled. Garnish with egg slices.
Nutrition Facts :
ORIENTAL RICE SALAD
I had this salad at a summer pot luck picnic. To my delight, it was delicious and has since become one of my favorites. This non traditional salad recipe has been given out to my company more times than I can count. It is great for a pot luck, as you can almost be assured that there will not be doubles.
Provided by Cathie H.
Categories Rice
Time 30m
Yield 7 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Be careful not to overcook rice.
- I have used both minute rice and long grain.
- Toss salad ingredients together and refrigerate long enough to let peas thaw.
- Beginning with salad oil ingredient, mix all dressing ingredients and let sit for an hour at room temperature or longer.
- Stir dressing well and dress salad just before serving, mix well.
- Serve cold.
Nutrition Facts : Calories 287.4, Fat 17.1, SaturatedFat 2.6, Cholesterol 13.7, Sodium 957.1, Carbohydrate 24.4, Fiber 2, Sugar 7.9, Protein 9.6
SHRIMP & RICE SALAD
Steps:
- Cook the rice per instructions Defrost peas Dice celery and green onion Once rice is cooked put in bowl and put in refridgerator to cool (you can add the peas here to defrost them and cool the rice.) Wisk all the dressing ingredients together. Once the rice is cooled add the celery, green onion and shrimp. Pour the dressing over and mix until combined well. Put in the refridgerator again for about 20-30 minutes.
ORIENTAL CURRIED RICE SALAD
I have taken this salad to many pot lucks and it is always well received. There is a nice mix of flavours in the dressing. I hope you enjoy it!
Provided by GaylaV
Categories Long Grain Rice
Time 5h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook the rice according to package directions and cool.
- Cook the peas and cool.
- Chop celery and onion.
- Mix the rice, peas, celery and onion.
- While the rice is cooking mix all the ingredients for the dressing.
- Mix the dressing into the rice mixture.
- Cool for several hours.
Nutrition Facts : Calories 209.6, Fat 6.4, SaturatedFat 0.9, Sodium 404.1, Carbohydrate 32.7, Fiber 2.7, Sugar 2.7, Protein 5
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