Prawn And Rice Salad Recipes

PRAWN AND RICE SALAD

Prawn and Rice salad image

Got this recipe from my friend Denise, she serves this at all her parties and family gatherings, and it is always a hit, but so easy!!! She usually buys the little cooked and peeled prawns from the deli.

Provided by mummamills

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups cooked long-grain rice
1 cup cooked prawns, if big cut them up
mango, about the same amount as prawns
avocado, about the same amount as prawns
mayonnaise, to meld with
1 dash curry powder, to taste.
salt and pepper

Steps:

Mix it all together and put in a mould.
Unmoulded when ready to serve.

WARM RICE & PRAWN SALAD

Warm rice & prawn salad image

A quick and easy meal, on the table in only 10 minutes

Provided by Good Food team

Categories Dinner, Lunch

Time 10m

Number Of Ingredients 7

Ingredients

250g pouch Mediterranean tomato rice
1 large courgette , diced
250g packet cooked jumbo tiger prawns (from the chiller cabinet)
a good handful of fresh basil leaves , torn
1 tsp lemon juice , plus extra for drizzling
1 tbsp olive oil , plus extra for drizzling
50-60g bag of your favourite fresh salad leaves , to serve

Steps:

Make the rice as it says on the pack, then tip into a bowl.
Toss in the courgette, prawns and basil, then moisten with the lemon juice and oil and season to taste.
Arrange a mix of salad leaves on each plate, drizzle with extra olive oil and lemon and spoon the rice salad on top.

Nutrition Facts : Calories 403 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 6.45 milligram of sodium

PRAWN RICE NOODLE SALAD

Prawn rice noodle salad image

A fresh, light salad with a citrussy zing to awaken tired senses at the end of the day

Provided by Good Food team

Categories Dinner, Main course, Snack, Supper

Time 20m

Number Of Ingredients 9

Ingredients

250g pack thin rice noodle
1 mango
200g peeled prawn
bunch spring onion ,sliced
20g pack coriander ,chopped
2rounded tbsp crunchy peanut butter
1 tbsp light muscovado sugar
good pinch chilli powder
2 limes ,juiced

Steps:

Pour boiling water over the noodles, leave for 4 mins, then drain and cool under cold running water. Drain well. Halve the mango either side of the stone, then peel each half and chop the flesh. Mix with the noodles, prawns, spring onions and coriander.
For the dressing, mix together the peanut butter, sugar and chilli powder, then stir in the lime juice. Add to the salad and toss well.

Nutrition Facts : Calories 421 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.04 milligram of sodium

COCONUT RICE & PRAWN SALAD

Coconut rice & prawn salad image

Make a salad really summery

Provided by Good Food team

Categories Dinner, Lunch, Side dish, Starter, Supper

Time 25m

Number Of Ingredients 8

Ingredients

200g basmati rice
200ml reduced-fat coconut milk
zest and juice 2 limes
4 tbsp sweet chilli sauce
200g bag frozen, cooked large prawns , defrosted
½ cucumber , halved and sliced diagonally
handful coriander leaves, chopped
100g pack sugar snap pea , halved lengthways

Steps:

Tip the rice into a saucepan with the coconut milk and enough cold water to cover by a finger-nail's depth. Bring to the boil, then cook over a medium heat for 10 mins or until the liquid has gone. Stir, cover, take off heat and leave for 5 mins until fluffy. Spread over a dinner plate to cool quickly.
Meanwhile, make a dressing by stirring together the lime zest and juice and sweet chilli sauce. Stir prawns into the dressing and set aside while the rice finishes cooling.
Fluff up the rice with a fork, then toss with the cucumber, coriander leaves and sugar snap peas. Serve in bowls, scattered with prawns and dressing.

Nutrition Facts : Calories 293 calories, Fat 6 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 2.16 milligram of sodium

PRAWN AND RICE SALAD

Prawn and Rice Salad image

This is a lovely salad, perfect for a main course for a summer lunch. Serve with good French bread and a green salad. I always add more prawns.

Provided by Kate in Katoomba

Categories Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

130 g long grain rice
150 ml olive oil
1 tablespoon lemon juice
1/2 teaspoon mixed herbs (or use your own from the garden)
2 spring onions
1 green capsicum
2 tomatoes
225 g cooked prawns
salt and pepper
parsley (to garnish) (optional)

Steps:

Cook the rice in boiling, slated water until just tender.
Drain, and rinse well in cold water. Shake well to remove any excess water.
Combine oil, lemon juice and herbs and season well.
Mix this dressing into the rice, whilst the rice is still warm. Leave to cool.
Chop spring onions and capsicum finely.
Cover tomatoes with boiling water and leave for a couple of minutes. Drain water and remove tomato skins. Chop finely.
Add prawns to the tomato, onion and capsicum and then mix well with the rice.
Pile on to a serving dish and scatter chopped parsley over the top.

Nutrition Facts : Calories 465.2, Fat 33.4, SaturatedFat 4.6, Cholesterol 70.9, Sodium 325.9, Carbohydrate 31.1, Fiber 1.9, Sugar 2.6, Protein 10.9

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.

SHRIMP AND RICE SALAD

Shrimp and Rice Salad image

Serve this on individual plates on top lettuce leaves, garnish plates with quartered tomatoes, a couple of whole shrimp and a few whole olives. This is wonderful for a summertime (or any season) luncheon. Double or even triple the recipe to serve your guests. This should be made a few hours in advance and chilled to blend flavors. Prep time includes chilling time.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups cooked rice
2 cups shrimp, cooked and peeled (can leave whole or cut in half)
salt and pepper
1 1/2 tablespoons fresh lemon juice (or to taste)
1 1/2 cups cauliflower florets, washed and uncooked
1/4 cup green onion, finely chopped
green olives, chopped (any amount desired)
1 small green bell pepper, chopped
1 cup mayonnaise
3 tablespoons French dressing

Steps:

In a small bowl whisk together the mayo and French dressing (adjusting the French dressing to taste).
In a large bowl mix together ALL ingredients with the dressing, adjusting salt and pepper to taste.
Cover and chill for several hours before serving to blend flavors.

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