Best 2 Garlic Shrimp Rice Salad Recipes

Indulge in a culinary journey with our exquisite Garlic Shrimp Rice Salad, a delightful fusion of flavors and textures. This vibrant dish tantalizes the taste buds with succulent shrimp, aromatic garlic, and a medley of fresh vegetables, all harmoniously combined with fluffy rice and a tangy dressing. Each bite offers a symphony of flavors, from the savory shrimp to the crisp vegetables, complemented by the zesty dressing. Discover the art of preparing this culinary masterpiece with our easy-to-follow recipe, taking you on a culinary adventure that will leave you craving for more.

**Additional Recipes to Explore:**

1. **Garlic Shrimp Scampi with Zucchini Noodles:** Embark on a culinary adventure with our Garlic Shrimp Scampi with Zucchini Noodles, a low-carb and flavorful twist on the classic scampi dish. Succulent shrimp are sautéed in a luscious garlic butter sauce, while zucchini noodles provide a healthy and refreshing alternative to pasta.

2. **Shrimp Fried Rice with Snow Peas:** Experience the vibrant flavors of Asia with our Shrimp Fried Rice with Snow Peas, a delectable combination of succulent shrimp, fluffy rice, crisp snow peas, and a savory sauce. This classic dish is a testament to the harmonious blend of textures and flavors that define Asian cuisine.

3. **Shrimp and Avocado Salad:** Discover the refreshing simplicity of our Shrimp and Avocado Salad, a delightful medley of succulent shrimp, creamy avocado, crisp greens, and a tangy dressing. This vibrant salad is perfect for a light and healthy lunch or as a refreshing side dish.

Let's cook with our recipes!

ANA'S GRILLED GARLIC SHRIMP OVER COCONUT RICE WITH MANGO CUCUMBER SALAD AND GUAVA DRESSING

Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing image

Provided by Food Network

Categories main-dish

Time 1h9m

Yield 6 servings

Number Of Ingredients 20

Ingredients

3 cups long grain rice
2 cups coconut milk
2 cups water
1 teaspoon coconut oil
1 teaspoon salt
2 pounds shrimp, raw
1 teaspoon salt
1 teaspoon black or white pepper
1 teaspoon balsamic vinegar
2 fresh oranges, squeezed
6 cloves garlic, 3 pressed and 3 chopped
1/2 cup guava jelly
3 tablespoons any dark vinegar
1 teaspoon lemon juice
4 fresh cucumbers, cut into chunks
1 tomato, diced
1 clove garlic, sliced
4 fresh mangoes, peeled and sliced
Pinch black pepper
1/2 cup chopped scallions

Steps:

Coconut Rice:
Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
Marinated Garlic Shrimp:
Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
Mango Cucumber Salad with Guava Dressing:
In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

GARLIC SHRIMP & RICE SALAD

Garlic Shrimp & Rice Salad image

For this easy-to-make main dish salad, you can prepare the rice mixture and chop the vegetables ahead of time. Cook the shrimp at the last minute, then assemble it all together for a light yet satisfying meal. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 package (8.8 ounces) ready-to-serve brown rice
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced fresh basil or 1 teaspoon dried basil
2 tablespoons lemon juice
1 celery rib, chopped
1/4 cup minced fresh parsley
2 tablespoons chopped green pepper
4 cups fresh baby arugula or baby spinach

Steps:

Toss shrimp with oil, garlic and oregano; let stand 15 minutes. Meanwhile, cook rice according to package directions. Transfer rice to a large bowl; cool slightly. For dressing, mix mayonnaise, sour cream, basil and lemon juice., In a large skillet, saute shrimp mixture over medium-high heat until shrimp turns pink, 2-3 minutes. Add to rice; stir in celery, parsley and pepper. Add arugula and toss lightly; serve with dressing.

Nutrition Facts : Calories 397 calories, Fat 23g fat (5g saturated fat), Cholesterol 142mg cholesterol, Sodium 232mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 2g fiber), Protein 22g protein.

Tips:

Use fresh, large shrimp. This will ensure that the shrimp are tender and flavorful.
Cook the shrimp properly. Overcooked shrimp will be tough and rubbery, so be careful not to overcook them.
Use a good quality olive oil. This will help to enhance the flavor of the shrimp and vegetables.
Don't be afraid to experiment with different vegetables. This recipe is a great way to use up any leftover vegetables that you have in your fridge.
Season the salad well. This means using a combination of salt, pepper, and other spices to taste.
Let the salad chill for at least 30 minutes before serving. This will allow the flavors to meld together and develop.

Conclusion:

Garlic shrimp rice salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this garlic shrimp rice salad a try. You won't be disappointed!