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.
RAINBOW ASIAN RICE SALAD
A high protein, colorful and satisfying salad that's perfect for dinner
Provided by Anne | Craving Something Healthy
Categories Main Course Salad
Number Of Ingredients 19
Steps:
- Prepare the rice according to package directions in a rice cooker or on the stove. Note: 3/4 cup of dry brown rice will make about 2 1/4 cups cooked.
- Whisk together all of the ingredients for the dressing and set aside.
- When the rice is cooked, cool it to room temperature, and pour the dressing over the rice. Place it in the refrigerator for at least 3 hours (or until it's cold) or overnight.
- Place all of the vegetables and the herbs in a large mixing bowl.
- Add the seasoned rice to the vegetables and toss well to combine.
- Add the shrimp and toss again to combine.
- Taste, and adjust seasonings with additional tamari or sriracha as desired
Nutrition Facts : Calories 328 kcal, Carbohydrate 35 g, Protein 18 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 993 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 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.
COLD ASIAN BROWN RICE SALAD
I got this recipe from a friend who wrote it out for me from memory but never told me where it came from. It is a yummy blend of brown rice, veggies and my favorites- garlic and sesame oil. Serve it cold- we eat it at our summer beach bar-b-ques with grilled chicken. Yummm! Note: My friend recommened you start with 1 tsp sesame oil and add more to taste. Also- don't even think of trying to subsitute any other vinegar for the rice wine vinegar :0)
Provided by kda949
Categories Brown Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
- Meanwhile, prepare dressing and veggies.
- Toss rice with dressing and cool in fridge.
- Once cooled, add veggies and toss.
- If not serving right away, reserve peanuts until just before serving so they will not get soggy.
- Serve cold.
ASIAN SHRIMP RICE BOWL
Easy to prepare ahead of time and so much great flavor! Serve this on square, Asian-inspired dinnerware with chopsticks for a gorgeous presentation.
Provided by Sarah W
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour.
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more.
- Serve over hot jasmine rice, sprinkled with sesame seeds.
Nutrition Facts : Calories 654.7 calories, Carbohydrate 118.1 g, Cholesterol 111.1 mg, Fat 9.5 g, Fiber 5.5 g, Protein 23.7 g, SaturatedFat 1.6 g, Sodium 1633.5 mg, Sugar 23.2 g
BROWN RICE SALAD WITH SHRIMP
Make and share this Brown Rice Salad With Shrimp recipe from Food.com.
Provided by Sheynath
Categories Brown Rice
Time 11m
Yield 5 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place cold rice in large bowl and fluff with a fork to separate grains.
- Add shrimp, dill and green onions. Toss gently.
- Sprinkle lemon juice over rice. Stir in mayonnaise. Use more or less mayonnaise to obtain desired consistency. It should be a light dressing.
Nutrition Facts : Calories 462.1, Fat 17.4, SaturatedFat 2.7, Cholesterol 97.9, Sodium 404.4, Carbohydrate 59.8, Fiber 4.3, Sugar 3.7, Protein 17.1
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