Asian Pecan Shrimp Rice Salad Recipes

ASIAN RICE SALAD WITH SHRIMP

Asian Rice Salad With Shrimp image

Provided by Food Network Kitchen

Time 40m

Number Of Ingredients 16

Ingredients

2 cloves garlic, minced
1 2-inch piece ginger, peeled and grated
3 tablespoons toasted sesame oil
1/4 cup rice vinegar
2 tablespoons soy sauce
Pinch of sugar
3/4 pound large shrimp, peeled, deveined and halved lengthwise
1 large carrot, shredded
2 stalks celery, thinly sliced
2 cups snow peas, thinly sliced
1 tablespoon vegetable oil
2 cups cooked white or brown rice
1 bunch scallions, thinly sliced
1/4 head iceberg lettuce, shredded
1 cup mung bean sprouts
1/2 cup chow mein noodles and/or chopped peanuts

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

Shrimp Rice Salad image

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

Ingredients

1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) frozen peas, thawed
3 cups cooked rice
1-1/2 cups chopped celery
1/4 cup chopped onion
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons curry powder
1/2 teaspoon celery seed
1/2 teaspoon salt
Leaf lettuce
Cherry tomatoes, optional

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.

ASIAN PECAN, SHRIMP & RICE SALAD

Asian Pecan, Shrimp & Rice Salad image

Rice, pecans, green onions and shrimp are tossed in a dressing of teriyaki sauce and oil for this easy make-ahead salad.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield Makes 4 servings.

Number Of Ingredients 6

Ingredients

3 cups cooked rice
1 lb. medium shrimp, cleaned, cooked
1/2 cup pecan halves, toasted, chopped
1/2 cup sliced green onions
1/4 cup teriyaki sauce
2 Tbsp. oil

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.

Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 220 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 42 g, Sugar 0 g, Protein 1 g

ASIAN SHRIMP SALAD

Asian Shrimp Salad image

Make and share this Asian Shrimp Salad recipe from Food.com.

Provided by Crabbycakes

Categories Asian

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb shrimp, cooked,peeled & deveined and chilled
1 lb soba noodles, cooked
1/2 cup snow peas, washed & cleaned
1 medium red bell pepper, julienned
1 large carrot, peeled and julienned
1 onion, julienned
1/2 cup sweet chili sauce
1/8 cup hoisin sauce
2 tablespoons lime juice
1 tablespoon cilantro, chopped
1 tablespoon black sesame seed
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
salt and pepper
1/4 cup green onion, sliced thin

Steps:

Cook soba noodles in boiling water 3-5 minutes, drain and rinse with cool water.
Toss with sesame oil, rice wine vinegar and salt& pepper.
Chill until needed.
Mix chili sauce, lime juice, hoisin sauce and cilantro in medium size bowl.
Chill.
Mix noodles and vegetables (except for green onions) in a bowl.
Portion noodles onto each of 4 plates.
Arrange shrimp on top of noodles.
Drizzle each plate with chili sauce and, hoisin, garnish with green onions.

ASIAN PECAN SHRIMP & RICE SALAD

Asian Pecan Shrimp & Rice Salad image

Make and share this Asian Pecan Shrimp & Rice Salad recipe from Food.com.

Provided by Johnney

Categories Fruit

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 cups cooked white rice
1/2 cup pecan halves, toasted,chopped
1/2 cup sliced green onion
1/2 lb medium shrimp, cleaned,cooked and coarsely chopped
1/3 cup teriyaki sauce
2 tablespoons oil

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.

Nutrition Facts : Calories 411.4, Fat 17, SaturatedFat 1.9, Cholesterol 86.4, Sodium 1005.1, Carbohydrate 46.9, Fiber 2, Sugar 3.9, Protein 17.6

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