Best 8 Prawn And Rice Salad Recipes

SHRIMP AND RICE SALAD WITH PEAS AND CELERY RECIPE

Steps:

• Cook the rice following the package directions. Remove from the heat and cool completely.
• Peel the shrimp. Make a shallow cut down the back of a shrimp with a small, sharp knife. Remove the dark vein; rinse well. Repeat with the remaining shrimp.
• Bring a saucepan of water to a boil; add the shrimp and lower the heat to low. Simmer for about 3 minutes, or until the shrimp are opaque and pink. The time depends on the size of the shrimp. Let the shrimp cool and chop them coarsely.
• In a serving bowl, combine the shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed.
• Add the cooled rice to the shrimp mixture; add mayonnaise and dill pickle juice and gently mix.
• Taste and adjust seasonings. You Might Also Like Simple Shrimp Salad

WARM RICE & PRAWN SALAD

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.

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.

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 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.

MISO BROWN RICE & BROCCOLI SALAD WITH FIERY PRAWNS

Steps:

• Cook the rice following pack instructions, adding the edamame beans for the last 3 mins of cooking. Drain well.
• Meanwhile, steam the broccoli for 4-5 mins until tender. Run under very cold water, drain thoroughly and pat dry. In a small bowl, mix the miso, ginger, vinegar, honey, sesame oil and seasoning.
• Heat the vegetable oil in a non-stick frying pan. Add the garlic and half the chilli and cook gently for a couple of mins, taking care not to burn. Throw in the prawns, lots of black pepper and a pinch of salt. Turn up the heat and cook for a few mins until the prawns are cooked through. Toss the miso dressing with the cooked rice, adding the spring onions, coriander and broccoli. Season and stir together. Spoon the spicy prawns on top, scatter over the remaining chilli and serve.

SHRIMP AND RICE SALAD

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.

PRAWN AND RICE SALAD

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.