Best 4 Summer Shrimp And Rice Salad Recipes

**Indulge in Summer's Bounty with a Refreshing Shrimp and Rice Salad: A Culinary Journey Through Light, Flavorful Recipes**

As the sun shines brightly and the air fills with the scent of blooming flowers, it's time to embrace the flavors of summer with a delightful Shrimp and Rice Salad. This vibrant dish not only promises a refreshing escape from the heat but also offers a symphony of textures and flavors that will tantalize your taste buds. Join us on a culinary adventure as we explore a collection of delectable recipes that showcase this classic summer pairing in all its glory.

Our culinary journey begins with a classic Shrimp and Rice Salad recipe that embodies simplicity and freshness. Succulent shrimp, fluffy rice, crisp vegetables, and a tangy dressing come together in perfect harmony. For a touch of Mediterranean flair, try our Greek Shrimp and Rice Salad, where feta cheese, Kalamata olives, and a zesty lemon-herb dressing add a burst of flavor.

If you prefer a warm and comforting option, our Shrimp and Rice Pilaf is a must-try. Fragrant basmati rice is cooked with flavorful shrimp, aromatic spices, and tender vegetables for a dish that exudes warmth and satisfaction. For a taste of the tropics, embark on a culinary vacation with our Tropical Shrimp and Rice Salad. This vibrant creation features juicy shrimp, sweet mango, crunchy pineapple, and a creamy coconut dressing that transports you to a paradise of flavors.

For a more substantial meal, our Shrimp and Rice Casserole is a hearty delight. Layers of shrimp, rice, vegetables, and a creamy sauce bake together to create a comforting and filling dish perfect for a family dinner. And for those who love a spicy kick, our Spicy Shrimp and Rice Stir-Fry brings the heat with a tantalizing blend of chili peppers, garlic, and ginger that ignites your taste buds.

So, prepare your palate for a summer sensation! Each of these Shrimp and Rice Salad recipes offers a unique culinary adventure, promising a refreshing and flavorful escape from the ordinary. Dive into the vibrant world of these dishes and let the symphony of flavors transport you to a culinary paradise. Bon appétit!

Here are our top 4 tried and tested recipes!

ASIAN RICE SALAD WITH SHRIMP

Asian Rice Salad With Shrimp image

Provided by Food Network Kitchen

Time 40m

Number Of Ingredients 16

Ingredients

2 cloves garlic, minced
1 2-inch piece ginger, peeled and grated
3 tablespoons toasted sesame oil
1/4 cup rice vinegar
2 tablespoons soy sauce
Pinch of sugar
3/4 pound large shrimp, peeled, deveined and halved lengthwise
1 large carrot, shredded
2 stalks celery, thinly sliced
2 cups snow peas, thinly sliced
1 tablespoon vegetable oil
2 cups cooked white or brown rice
1 bunch scallions, thinly sliced
1/4 head iceberg lettuce, shredded
1 cup mung bean sprouts
1/2 cup chow mein noodles and/or chopped peanuts

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 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

This salad is popular in our community, where seafood of all kinds is readily available. It's great for summer picnics, but I serve it year-round. The shrimp, rice, olives, celery and hard-cooked eggs-with a mustard and mayonnaise dressing-make a nice combination.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3 cups hot cooked long grain rice
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups chopped celery
1-1/2 cups cooked small shrimp
1 cup sliced ripe olives
1/2 cup mayonnaise
1/4 cup chopped dill pickle
1/4 cup diced pimientos
2 tablespoons finely chopped onion
2 hard-boiled large eggs, sliced

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.

Nutrition Facts :

FRUTTI DI MARE RICE SALAD

Frutti di Mare Rice Salad image

In the southern Mediterranean, savory rice salads are popular and are great for a light summer lunch or supper. The rice is first boiled in well-salted water like pasta and dressed with a zesty vinaigrette. This version is topped with a pile of briefly cooked shrimp, calamari and mussels, and summery ingredients like cherry tomatoes, green beans and basil. The salad is served at room temperature, and most of it can be prepared in advance, so it is exactly what you want when the weather is sweltering.

Provided by David Tanis

Categories salads and dressings, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 1/2 cups short-grain Italian rice, such as Carnaroli or Arborio
1 large shallot, finely diced
2 garlic cloves, smashed to a paste
3 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
1/2 cup olive oil
Salt and pepper
1 small bay leaf
1 sprig thyme
1/2 pound small shrimp, peeled and deveined
1/2 pound cleaned squid, cut in thin rings
1 pound small mussels, scrubbed
1/2 pound slender green beans
1/2 pound cherry tomatoes, halved
Handful of basil leaves, for garnish
2 tablespoons finely cut chives

Steps:

Bring a gallon of well-salted water to a boil then add rice. Cook for about 15 minutes (as though it were pasta), until al dente. Drain and spread rice on a platter or baking tray to cool.
Make the vinaigrette: In a small bowl, combine shallot, garlic, lemon juice, lemon zest, vinegar and mustard. Let macerate 5 to 10 minutes, then whisk in olive oil. Season with salt and pepper.
Cook the seafood: Fill a medium saucepan with salted water and bring to a simmer. Add bay leaf and thyme. Add shrimp and cook for 1 to 2 minutes, until just done, then remove and spread on a plate to cool. Cook squid rings for about 1 minute, then remove and spread on a plate to cool. Finally, simmer mussels in same pot, covered, until shells open, about 2 minutes. Drain and spread on a plate to cool. Remove mussels from shell if desired. (Reserve cooking liquid for another purpose.)
Cook the green beans: Boil a small amount of salted water (just enough to cover the beans) in a separate low pot or a skillet. Add green beans and simmer for 2 to 3 minutes, until tender but still firm, then drain and cool.
Put rice in a low salad bowl. Dress with half the vinaigrette and season lightly with salt and pepper; toss well to distribute dressing. Combine green beans and cherry tomatoes, then dress with 2 tablespoons vinaigrette, season lightly and scatter over rice. Arrange shrimp, squid and mussels over the top. Spoon remaining vinaigrette over seafood. Garnish with basil leaves (tear larger leaves into pieces) and sprinkle with chives. Serve salad at room temperature.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 17 grams, Carbohydrate 51 grams, Fat 21 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 748 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Select fresh and succulent shrimp for the best flavor. Frozen shrimp can be used, but make sure to thaw them properly before cooking.
Use high-quality rice for the salad. Jasmine rice or basmati rice are good choices.
Cook the rice according to the package instructions. Be sure to rinse the rice well before cooking to remove any excess starch.
Let the rice cool completely before assembling the salad. This will help prevent the rice from becoming mushy.
For the best flavor, use a variety of vegetables in the salad. Some good options include bell peppers, cucumbers, tomatoes, and corn.
Be sure to chop the vegetables into small pieces so that they are easy to eat.
Use a light and flavorful dressing for the salad. A simple vinaigrette or lemon-herb dressing is a good choice.
Season the salad to taste with salt, pepper, and other herbs and spices.
Serve the salad chilled or at room temperature. It is a great side dish or main course.

Conclusion:

Summer Shrimp and Rice Salad is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh shrimp, colorful vegetables, and light dressing, this salad is sure to be a hit at your next gathering.