Asian Rice Salad With Shrimp Recipes

RICE NOODLE SALAD WITH SHRIMP

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.

ASIAN SHRIMP AND BROWN RICE SALAD

Steps:

• In medium mixing bowl, whisk together the mayonnaise, sour cream, soy sauce, sesame oil, vinegar, ginger and cayenne pepper. Season to taste with kosher salt (may not need any).
• Refrigerate for at least 30 minutes to allow the flavors to blend.
• In a large mixing bowl, stir together shrimp, rice, cabbage, water chestnuts, cilantro, almonds and green onions.
• Stir in spoonfuls of the dressing until desired consistency is reached (you may not need to use all the dressing).
• Season with kosher salt and ground pepper to taste. Serve immediately.

ASIAN SHRIMP AND RICE SALAD

Steps:

• Need a quick lunch or dinner? We can help! All you need are a few minutes and a few simple ingredients to assemble this delicious Asian Shrimp and Rice Salad. You'll love the savory taste of Minute® Ready to Serve Cilantro & Lime Jasmine Rice combined with snow peas, carrots and shrimp all coated in a zesty sesame ginger dressing. Step 1
• Heat rice according to package directions and let cool. Step 2
• Place snow peas in a medium, microwave-safe bowl. Microwave on HIGH for 1 minute. Step 3
• Add carrot, shrimp and dressing. Microwave on HIGH for 30 seconds. Step 4
• Fold in rice. Recipe Tips
• If you don't have snow peas or carrots on hand, use a mix of whichever fresh or frozen vegetables you have. Mushrooms, peas, corn or bell pepper would all work well here.

ASIAN RICE SALAD WITH SHRIMP

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

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.

SHRIMP AND RICE SALAD

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.

ASIAN PECAN, SHRIMP & RICE SALAD

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.