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Cold Rice And Shrimp Salad Recipe

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Cold Shrimp Salad The Healthy Home Cook
Cold Shrimp Salad The Healthy Home Cook from www.thehealthyhomecook.com

Description

This cold rice and shrimp salad recipe is a refreshing and satisfying meal that is perfect for a hot summer day. The combination of chilled rice and succulent shrimp is a refreshing change from heavy and hot meals. The light dressing of lime juice, olive oil, and honey bring out the fresh flavors of the ingredients. This dish is easy to make and perfect for a quick lunch or dinner.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 20 minutes.

Ingredients

  • 1 cup of uncooked rice
  • 1 pound of cooked shrimp, peeled and deveined
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 avocado, diced
  • 1/4 cup of cilantro, chopped
  • 2 tablespoons of olive oil
  • 2 tablespoons of lime juice
  • 1 tablespoon of honey
  • Salt and pepper to taste

Equipment

  • Saucepan
  • Large bowl
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method

  1. Cook the rice according to the package instructions.
  2. When the rice is done, fluff it with a fork and let it cool.
  3. In a large bowl, combine the cooked and cooled rice, cooked shrimp, red bell pepper, red onion, avocado, and cilantro.
  4. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
  5. Pour the dressing over the salad and toss to combine.
  6. Chill the salad in the refrigerator for at least 30 minutes before serving.
  7. Garnish with additional cilantro and lime wedges before serving, if desired.

Notes

This cold rice and shrimp salad recipe can be easily customized to suit your tastes. You can add or subtract ingredients to create your own unique version of this dish. For example, you can add diced tomatoes, cucumber, or black beans to the salad. You can also adjust the dressing to your liking by adding more or less lime juice, honey, or olive oil.

Nutrition Info

  • Calories: 320
  • Protein: 22g
  • Fat: 14g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Sugar: 5g
  • Sodium: 350mg

Recipe Tips

  • Make sure to rinse the rice before cooking it to remove any excess starch.
  • Use fresh shrimp for the best flavor.
  • If you don't have cooked shrimp, you can sauté raw shrimp in a skillet until they turn pink.
  • Don't skip the chilling step as it allows the flavors to meld together.
  • This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and healthy meal on a hot summer day!


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