Best 20 Shrimp Rice Salad Recipes

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.

SHRIMP SALAD WITH RICE

Steps:

• Split each shrimp lengthwise.
• In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
• Cover the mixture and chill for at least 30 minutes.
• Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
• Spoon the mixture on top of the lettuce
• Garnish with the tomato wedges and any leftover shrimp.
• Serve with the French dressing.

SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS

Steps:

• Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
• Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
• Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
• Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
• Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

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.

SPINACH, WILD RICE AND SHRIMP SALAD

Steps:

• Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool.
• Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper.
• Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl.
• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)

RICE-STICK NOODLE SALAD WITH VIETNAMESE SHRIMP

Steps:

• Make dressing:
• In a bowl stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, 1 hour.
• Shell and devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon 2 minutes, or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.
• Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2-inch pieces and cut pieces lengthwise into julienne strips.
• In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lengths.
• Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To eat, pull herbs from sprigs and toss with noodles.

ANA'S GRILLED GARLIC SHRIMP OVER COCONUT RICE WITH MANGO CUCUMBER SALAD AND GUAVA DRESSING

Steps:

• Coconut Rice:
• Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
• Marinated Garlic Shrimp:
• Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
• Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
• Mango Cucumber Salad with Guava Dressing:
• In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

RICE NOODLE SALAD WITH SHRIMP

Steps:

• Bring a large pot of water to a boil. Meanwhile, combine the sugar and 2 tablespoons hot water in a large bowl and stir until dissolved. Stir in the lime juice, garlic, chile and fish sauce; transfer 2 tablespoons of the dressing to a medium bowl and whisk in the vegetable oil. Add the shrimp and toss to coat; set aside.
• Add the rice noodles to the boiling water and cook as the label directs; drain, rinse with cold water and shake off the excess liquid. Add the noodles to the bowl with the remaining dressing; add the lettuce, carrots, cucumber and herbs and toss to coat.
• Heat a grill pan over medium-high heat. Grill the shrimp until charred and cooked through, 2 to 3 minutes per side. Arrange over the noodles; serve with lime wedges.

BROILED COCONUT-AND-LIME-CRUSTED SHRIMP WITH RICE-NOODLE SALAD

Steps:

• Preheat broiler with rack 6 inches from heating element. Cover noodles with boiling water in a bowl; let stand 10 minutes.
• Combine panko, lime zest, and coconut in another bowl. In a third bowl, beat eggs; season eggs and panko with salt and pepper. Dip shrimp in eggs, then panko; press to adhere. Place on a rimmed baking sheet. Rinse noodles under cold water; drain. Toss with lime juice, romaine, radishes, chile, and jelly. Season with salt and pepper. Broil shrimp 2 minutes. Flip; broil until browned in places, 2 to 3 minutes more. Serve, over salad with avocado.

SHRIMP AND RICE SALAD

Steps:

• Place hot rice in a large bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt and pepper; shake well. Pour over rice; cool to room temperature. Add the celery, shrimp, olives, mayonnaise, pickle, pimientos and onion: toss gently. Cover and refrigerate for 1 hour or until chilled. Garnish with egg slices.

CITRUS SHRIMP, RICE, AND BLACK BEAN SALAD

Steps:

• In a small saucepan bring water and salt to a boil and simmer zests 1 minute. With a slotted spoon transfer zests to a cutting board. Add shrimp to cooking water and simmer, covered, 2 minutes, or until just cooked through. With slotted spoon transfer shrimp to a colander to drain. Stir rice into cooking water and cook, covered, over moderately low heat until liquid is absorbed, about 20 minutes.
• While rice is cooking, cut zests into julienne strips and in a large bowl stir together with orange and lime juices, vinegar, cumin, and red pepper flakes. Halve shrimp lengthwise and add to zest mixture, tossing to coat. Chill mixture, covered, 15 minutes. Add rice, beans, bell pepper, and coriander, tossing to combine, and cool slightly.
• Just before serving, add romaine and salt and pepper to taste and toss salad.

WARM JASMINE RICE SALAD WITH SHRIMP AND THAI HERBS

Steps:

• When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
• Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.

SHRIMP AND RICE SALAD

Steps:

• In a small bowl whisk together the mayo and French dressing (adjusting the French dressing to taste).
• In a large bowl mix together ALL ingredients with the dressing, adjusting salt and pepper to taste.
• Cover and chill for several hours before serving to blend flavors.

GARLIC SHRIMP & RICE SALAD

Steps:

• Toss shrimp with oil, garlic and oregano; let stand 15 minutes. Meanwhile, cook rice according to package directions. Transfer rice to a large bowl; cool slightly. For dressing, mix mayonnaise, sour cream, basil and lemon juice., In a large skillet, saute shrimp mixture over medium-high heat until shrimp turns pink, 2-3 minutes. Add to rice; stir in celery, parsley and pepper. Add arugula and toss lightly; serve with dressing.

SHRIMP AND RICE SALAD WITH PARSLEY

Steps:

• Cook rice according to package instructions. In a medium skillet, heat olive oil over medium-high. Add garlic and shrimp, and cook until shrimp are opaque throughout, about 2 minutes. Transfer to a large bowl and add cooked rice, parsley, and lemon juice. Season with coarse salt and ground pepper.

RICE NOODLE-SHRIMP SALAD

Steps:

• Cook the rice noodles as the label directs; drain and rinse under cold water to cool, then snip into smaller pieces with kitchen shears. Meanwhile, make the dressing: Whisk 1/4 cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeno, sugar, half of the garlic and 1/2 cup water in a small bowl; set aside. Preheat a grill or grill pan to medium high. Combine the zest and juice of the remaining lime and the remaining garlic, 1 tablespoon vegetable oil and 2 teaspoons fish sauce in a medium bowl. Add the shrimp and toss to coat. Grill the shrimp until lightly charred and opaque, about 2 minutes per side. Toss the noodles, romaine, carrots, herbs and bean sprouts in a large bowl. Gradually add enough of the dressing to coat; toss. Divide among bowls and top with the shrimp. Drizzle with the dressing.

GRILLED SHRIMP AND WILD RICE SALAD

Steps:

• Cook rice as directed on package. In medium bowl, combine cooked rice, mushrooms, onions and carrot; mix well. Cover; refrigerate 1 hour or until cool.
• In small bowl, combine 1/4 cup oil, lime peel, lime juice, vinegar, honey and mustard; mix well. Pour lime mixture over rice mixture; toss gently to coat. Return to refrigerator.
• Heat gas or charcoal grill. In medium bowl, combine shrimp and 1 tablespoon oil; toss to coat. Let stand at room temperature for 10 minutes to marinate.
• When grill is heated, place shrimp in grill basket (grill "wok"). Place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until shrimp turn pink, stirring occasionally.
• Divide lettuce evenly onto individual serving plates. Gently stir rice mixture; spoon evenly onto lettuce. Top each with shrimp.

SHRIMP & RICE SALAD

Steps:

• Cook the rice per instructions Defrost peas Dice celery and green onion Once rice is cooked put in bowl and put in refridgerator to cool (you can add the peas here to defrost them and cool the rice.) Wisk all the dressing ingredients together. Once the rice is cooled add the celery, green onion and shrimp. Pour the dressing over and mix until combined well. Put in the refridgerator again for about 20-30 minutes.

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.

MEDITERRANEAN RICE SALAD WITH SHRIMP

Steps:

• In a large saucepan, bring 10 cups of water to a boil.
• Stir in 1 tblsp salt.
• Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
• Drain in a colander, rinse with cold water and drain again.
• Place the rice in a large serving bowl.
• Bring a saucepan of salted water to a boil and stir in 1 tblsp of the lemon juice.
• Add the shrimp and cook until opaque, about 1 ½ minutes.
• Drain the shrimp.
• Transfer to a work surface and chop into small pieces.
• Toss the rice with ¼ cup of th e oil and the remaining 3 tblsps lemon juice.
• Add the shrimp, tomatoes, fennel, scallions, dill and garlic; toss.
• Add up to 1 tblsp more of oil.
• Season with salt and crushed red pepper.
• Let stand for at least 20 minutes before serving.