Asian Rice Salad With Shrimp Recipe

Name: Asian Rice Salad With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl.
2
Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss.
3
Add the carrot, celery and snow peas to the remaining dressing and toss.
4
Heat a large skillet over high heat and add 2 teaspoons vegetable oil.
5
Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables.
6
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.
7
Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes.
8
Remove from the heat and let cool.
9
Add the rice and scallions to the shrimp-vegetable mixture and toss.
10
Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.
11
Photograph by Kate Sears

813

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cloves garlic, minced, 1 2 -inch piece ginger, peeled and grated, 3 tablespoons toasted sesame oil, 1/4 cup rice vinegar, and more.

Yes, Asian Rice Salad With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Rice Salad With Shrimp

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