Brown Rice Salad With Shrimp Recipes

ASIAN RICE SALAD WITH SHRIMP

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.

ASIAN SHRIMP AND BROWN RICE SALAD

Steps:

• In medium mixing bowl, whisk together the mayonnaise, sour cream, soy sauce, sesame oil, vinegar, ginger and cayenne pepper. Season to taste with kosher salt (may not need any).
• Refrigerate for at least 30 minutes to allow the flavors to blend.
• In a large mixing bowl, stir together shrimp, rice, cabbage, water chestnuts, cilantro, almonds and green onions.
• Stir in spoonfuls of the dressing until desired consistency is reached (you may not need to use all the dressing).
• Season with kosher salt and ground pepper to taste. Serve immediately.

LEMONY SHRIMP OVER BROWN RICE

Steps:

• Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.
• Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.

SHRIMP RICE SALAD

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.

BROWN RICE SALAD WITH SHRIMP

Steps:

• Place cold rice in large bowl and fluff with a fork to separate grains.
• Add shrimp, dill and green onions. Toss gently.
• Sprinkle lemon juice over rice. Stir in mayonnaise. Use more or less mayonnaise to obtain desired consistency. It should be a light dressing.

CAJUN RICE SALAD WITH SHRIMP AND OKRA

Steps:

• For the Cajun seasoning: Combine the garlic powder, oregano, paprika, allspice, if using, 1 teaspoon salt and 1/2 teaspoon black pepper.
• For the salad: Combine 1 teaspoon Cajun seasoning with the rice and cook according to the rice package directions. Set aside in a bowl.
• Meanwhile, in a large microwave-safe bowl, combine the shrimp, lemon juice, oil and 2 teaspoons Cajun seasoning; cover the bowl with plastic wrap, leaving a 1-inch opening for a vent. Microwave at 80-percent power, stirring once per minute, until the shrimp are opaque, about 3 minutes. Add the shrimp and the cooking liquid to the rice. (Save the remainder of the Cajun seasoning for another use.)
• In a small saucepan, bring the okra and 1/2 cup water to a boil; cook until crisp-tender, 3 minutes. Add to the shrimp and rice.
• Stir the bell pepper and parsley into the rice salad and serve at room temperature.

BROWN RICE BOWL WITH SHRIMP

Steps:

• In large saucepan, bring 2 cups salted water to boil. Add rice and cover. Reduce heat to low and cook until rice is tender (according to product directions).
• In small bowl, stir together soy sauce, lemon juice, vinegar and sugar until sugar is dissolved. Set sauce aside. When rice has finished cooking, heat oil in large skillet over medium- high. Add shrimp, snow peas, and ginger. Season with salt and pepper. Cook until shrimp are opaque throughout and snow peas are bright green (3 minutes).
• Divide rice into individual bowls. Top with shrimp mixture and avocado. Serve sauce on the side.