Rice Salad with Paprika Shrimp Recipe

Name: Rice Salad with Paprika Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups basmati rice; 2 1/4 cups water; Salt; 3 tablespoons fresh lemon juice; 1 1/2 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 1/2 cup extra-virgin olive oil; Freshly ground pepper; 3/4 cup finely diced celery; 3/4 cup finely diced red onion; 1/4 cup plus 2 tablespoons finely chopped flat-leaf parsley; 1 1/2 tablespoons finely chopped tarragon; 1/4 cup plus 2 tablespoons pure olive oil; 4 large garlic cloves, minced; 3/4 to 1 teaspoon crushed red pepper; 1 1/2 teaspoons sweet paprika; 1 1/2 pounds medium shrimp, shelled and deveined; 3 tablespoons fresh lemon juice; Salt and freshly ground pepper

Servings: persons

1 1/2 cups basmati rice
2 1/4 cups water
Salt
3 tablespoons fresh lemon juice
1 1/2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
Freshly ground pepper
3/4 cup finely diced celery
3/4 cup finely diced red onion
1/4 cup plus 2 tablespoons finely chopped flat-leaf parsley
1 1/2 tablespoons finely chopped tarragon
1/4 cup plus 2 tablespoons pure olive oil
4 large garlic cloves, minced
3/4 to 1 teaspoon crushed red pepper
1 1/2 teaspoons sweet paprika
1 1/2 pounds medium shrimp, shelled and deveined
3 tablespoons fresh lemon juice
Salt and freshly ground pepper

1
In a medium saucepan, combine the rice with the water and 1 1/2 teaspoons of salt and bring to a boil.
2
Cover and cook over low heat until the water is absorbed and the rice is tender, about 15 minutes.
3
Meanwhile, in a small bowl, whisk the lemon juice with the vinegar and mustard.
4
Whisk in the olive oil and season with salt and pepper.
5
When the rice is done, fluff it with a fork, transfer to a large bowl and gently fold in the vinaigrette.
6
Let cool, then add the celery, onion, parsley and tarragon.
7
In a large skillet, heat the olive oil with the garlic, crushed red pepper and paprika.
8
Cook over moderate heat, stirring, until fragrant and sizzling.
9
Add the shrimp and lemon juice and cook over high heat, stirring occasionally, until bright pink, about 3 minutes.
10
Season the shrimp with salt and pepper.
11
Stir the rice salad and mound it in the center of 6 plates or a large platter.
12
Arrange the shrimp on top and drizzle with the shrimp juices.
13
Serve warm or at room temperature.

1016

kcal

Calories

Fat

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 19 ingredients. The key ingredients include: 1 1/2 cups basmati rice, 2 1/4 cups water, Salt, 3 tablespoons fresh lemon juice, and more.

Yes, Rice Salad with Paprika 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.

Rice Salad with Paprika Shrimp

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