Rice Salad with Rock Shrimp and Asparagus Recipe

Name: Rice Salad with Rock Shrimp and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coarse salt; 1 bunch asparagus (about 1 pound), trimmed; 1 cup jasmine rice; 1 1/2 teaspoons toasted sesame chile oil; 2 teaspoons olive oil; 1 pound rock shrimp, peeled; 2 tablespoons plus 1 teaspoon fresh lemon juice; Freshly ground pepper; 1/2 cup sliced almonds, toasted; 1 tablespoon freshly grated lemon zes

Servings: persons

Coarse salt
1 bunch asparagus (about 1 pound), trimmed
1 cup jasmine rice
1 1/2 teaspoons toasted sesame chile oil
2 teaspoons olive oil
1 pound rock shrimp, peeled
2 tablespoons plus 1 teaspoon fresh lemon juice
Freshly ground pepper
1/2 cup sliced almonds, toasted
1 tablespoon freshly grated lemon zes

1
Prepare an ice-water bath; set aside.
2
Bring a medium pot of water to a boil; add a large pinch of salt.
3
Blanch the asparagus until bright green and tender, about 3 minutes.
4
Immediately transfer with tongs to the ice-water bath to stop the cooking.
5
Drain well; pat dry.
6
Cut the spears on the diagonal into thin pieces; set aside.
7
Bring the rice and 1 1/2 cups water to a boil in a medium saucepan.
8
Cover, and reduce heat to medium-low.
9
Simmer until the liquid is absorbed and the rice is tender, about 10 minutes; set aside.
10
Heat the sesame and olive oils in a large skillet over medium-high heat until hot but not smoking.
11
Add the shrimp; stir to coat.
12
Stir in the lemon juice, and season with salt and pepper; cook until the shrimp are pink and cooked through, about 3 minutes.
13
Stir the shrimp, rice, asparagus, and almonds in a large bowl.
14
Garnish with lemon zest.

423

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 10 ingredients. The key ingredients include: Coarse salt, 1 bunch asparagus (about 1 pound), trimmed, 1 cup jasmine rice, 1 1/2 teaspoons toasted sesame chile oil, and more.

Yes, Rice Salad with Rock Shrimp and Asparagus 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 Rock Shrimp and Asparagus

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