Best 4 Asian Rice Salad With Shrimp Recipes
Tantalize your taste buds with our delectable Asian rice salad with shrimp, a symphony of flavors that will transport you to the vibrant streets of Southeast Asia. This refreshing salad is a harmonious blend of textures and tastes, featuring succulent shrimp, tender-crisp vegetables, and fragrant herbs, all tossed in a tangy and aromatic dressing. Alongside this main recipe, we also offer a tantalizing array of complementary Asian-inspired dishes to complete your culinary journey. Embark on a flavor adventure with our spicy Thai noodle salad, a delightful medley of rice noodles, crisp vegetables, and a fiery dressing. Indulge in the aromatic delight of our Vietnamese spring rolls, a delicate balance of fresh herbs, rice paper, and savory fillings. Experience the richness of our Indonesian chicken satay, tender chicken skewers marinated in a flavorful peanut sauce. And for a refreshing treat, savor our sweet and tangy Thai iced tea, a perfect accompaniment to this Asian feast.
Let's cook with our recipes!
ASIAN SHRIMP AND RICE SALAD
Asian Shrimp and Rice Salad
Provided by Minute® Rice
Time 5m
Yield 1
Number Of Ingredients 5
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.
RICE NOODLE SALAD WITH SHRIMP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
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.
Tips:
- To save time, use precooked shrimp or prawns. If using raw shrimp, boil them in salted water for 2-3 minutes, or until they turn pink and opaque.
- Feel free to use any type of rice you like. Basmati, jasmine, or brown rice are all great options.
- If you don't have rice vinegar, you can substitute white vinegar or lemon juice. However, rice vinegar has a milder flavor, so you may want to use a little less of it.
- To make the salad more colorful, add some chopped red bell pepper, green onions, or edamame.
- For a vegetarian version of this salad, omit the shrimp and add some tofu or tempeh instead.
Conclusion:
This Asian rice salad with shrimp is a delicious and refreshing dish that is perfect for a summer lunch or dinner. It is also very easy to make, and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this salad a try!
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