Shrimp and Rice Salad

IMG_3741A lot of food blogs have been sharing healthy, holiday-detox recipes with you to kick off the new year, so I figured why not, I can probably come up with something a bit heathy before I bombard you with the usual sweets and treats. Shrimp, fresh veggies and sushi rice come together in this intoxicatingly sweet yet savoury dish. Each spoonful literally bursts with so many different but complementing flavours and colours. The only downside to this salad is that it really is best served fresh. Leftovers just aren’t as great, because if you refrigerate it than the sushi rice changes texture and just doesn’t become as appealing anymore. My advice is to halve or quarter the recipe and enjoy fresh!

Shrimp and Rice Salad

For the rice:
1 1/2 cups jasmine rice
2 1/4 cups water
1/3 cup rice vinegar
1/4 cup sugar
1 tsp salt

For the shrimp:
1 lb. 91/130 count shrimp*
1 tbsp vegetable oil
a pinch each of salt, garlic powder, cayenne

For the salad:
1 1/2 cups black beans
1 medium red bell pepper
2 medium carrots
1 medium green onion
1/4 bunch fresh cilantro

* “91/130 count” means the number of shrimp per pound. You will find these numbers labelled on the packaging.

Begin to cook the rice. Place the rice and 2.25 cups of water in a medium pot. Place a lid on top and bring to a rolling boil over high heat. As soon as it reaches a rolling boil, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit undisturbed for at least 10 more minutes (can sit longer if needed).

While the rice is cooking, prepare the rest of the vegetables. Cut the bell pepper into small pieces. Slice the green onions. Peel and shred the carrot using a cheese grater. Pull the cilantro leaves off of the stems. Rinse the black beans and and drain of excess water.

Rinse the shrimp and drain away the excess water. Heat 1 Tbsp of vegetable oil in a skillet over medium heat. Add the drained shrimp along with a pinch of salt, garlic powder, and cayenne pepper. Saute the shrimp over medium heat just until they have all turned pink and are no longer transparent (this should take less than 5 minutes). Turn the heat off and let the shrimp sit until you’re ready to add them to the salad.

Prepare the seasoning for the rice. In a small bowl combine the rice vinegar, sugar, and one teaspoon of salt. Stir to dissolve as much as possible (it won’t likely all dissolve, that’s okay).

Fluff the rice with a fork and then transfer to a large bowl. Sprinkle about 1/3 of the rice vinegar mixture over top and then gently stir or fold it into the rice. Continue until all of the rice vinegar mixture has been folded in.

Stir the black beans into the rice mixture, and then the vegetables and shrimp. Serve immediately or refrigerate until ready to eat.

Either eat plain or drizzle soy sauce, sriracha, oyster sauce, or hoisin over top.

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