Asian Pecan Shrimp Rice Salad Recipes

ASIAN PECAN, SHRIMP AND RICE SALAD

Steps:

• In just 15 minutes, enjoy the flavorful taste of fluffy Minute® Instant Premium Rice combined with cooked shrimp, toasted pecans and chopped green onions all drizzled with teriyaki dressing. Step 1
• Prepare rice according to package directions. Let cool. Step 2
• Mix rice, shrimp, pecans and green onions in a large bowl. Step 3
• Whisk together teriyaki sauce and oil in a small bowl, until well blended. Add to rice mixture and toss to combine. Serve salad at room temperature, or chilled. Recipe Notes To toast nuts, line a baking sheet with parchment paper and spread the nuts in a single layer. Bake at 350°F for 5 to 7 minutes, or until lightly toasted. If you're using raw shrimp, marinate them beforehand in a small amount of the teriyaki sauce for added flavor. For added savory flavor, cook the rice in vegetable or chicken broth, instead of water. To increase the whole-grain factor, use Minute® Instant Brown Rice. Want more veggies? Add in matchstick carrots, bean sprouts, coleslaw mix or corn.

ASIAN PECAN, SHRIMP & RICE SALAD

Steps:

• Mix rice, shrimp, pecans and onions in large bowl.
• Beat teriyaki sauce and oil with wire whisk until well blended. Add to rice mixture; mix well. Cover.
• Refrigerate at least 1 hour before serving.

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 PECAN SHRIMP & RICE SALAD

Steps:

• Mix rice, pecans, green onions and shrimp in large bowl.
• Whisk teriyaki sauce and oil.
• Pour over rice mixture, tossing to coat well.
• Refrigerate at least 1 hour.

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.

CHINESE RICE SALAD

Steps:

• Cook rice; chill.
• Add next 4 ingredients.
• Put dressing in a jar and shake well.
• Just before serving, add dressing a few spoonfuls at a time until salad appears moist enough.
• Add noodles and toss.

ASIAN SHRIMP RICE BOWL

Steps:

• Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour.
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more.
• Serve over hot jasmine rice, sprinkled with sesame seeds.

ASIAN ASPARAGUS SALAD WITH PECANS

Steps:

• Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
• In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.