Shrimp and Rice Salad With Pineapple Vinaigrette Recipe

Name: Shrimp and Rice Salad With Pineapple Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup 1/2-inch cubes pineapple; 1 dried red chili pepper, seeded; 1 teaspoon lemon zest; 2 tablespoons lemon juice; 1 small shallot, sliced; 1 clove garlic, sliced; ⅓ cup safflower oil; 1/2 teaspoon kosher salt; A few grinds black pepper; 2 tablespoons basil-flavored olive oil; 1 1/4 pounds peeled rock shrimp; Salt to taste; 5 cups cooked jasmine rice, cooled; 3 scallions, thinly sliced; 1/2 cup coarsely chopped basil; 1/4 cup coarsely chopped mint; 2 tablespoons finely chopped cashews

Servings: persons

1 cup 1/2-inch cubes pineapple
1 dried red chili pepper, seeded
1 teaspoon lemon zest
2 tablespoons lemon juice
1 small shallot, sliced
1 clove garlic, sliced
⅓ cup safflower oil
1/2 teaspoon kosher salt
A few grinds black pepper
2 tablespoons basil-flavored olive oil
1 1/4 pounds peeled rock shrimp
Salt to taste
5 cups cooked jasmine rice, cooled
3 scallions, thinly sliced
1/2 cup coarsely chopped basil
1/4 cup coarsely chopped mint
2 tablespoons finely chopped cashews

1
To make the vinaigrette, process all the vinaigrette ingredients in a blender until smooth.
2
Set aside.
3
To make the salad, heat the basil oil over high heat and add the shrimp.
4
Season with salt and saute until the shrimp just turn pink, about 3 minutes.
5
Set aside to cool.
6
When ready to serve, combine the vinaigrette, shrimp, rice, scallions, basil and mint and toss.
7
Garnish with cashews and serve.

1264

kcal

Calories

Fat

194

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 17 ingredients. The key ingredients include: 1 cup 1/2-inch cubes pineapple, 1 dried red chili pepper, seeded, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and more.

Yes, Shrimp and Rice Salad With Pineapple Vinaigrette 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.

Shrimp and Rice Salad With Pineapple Vinaigrette

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