Asian Pecan Shrimp Rice Salad Recipes
ASIAN PECAN, SHRIMP AND RICE SALAD
Asian Pecan, Shrimp and Rice Salad
Provided by Minute® Rice
Yield 4
Number Of Ingredients 6
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 RICE SALAD WITH SHRIMP
Provided by Food Network Kitchen
Time 40m
Number Of Ingredients 16
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
Make and share this Asian Pecan Shrimp & Rice Salad recipe from Food.com.
Provided by Johnney
Categories Fruit
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 411.4, Fat 17, SaturatedFat 1.9, Cholesterol 86.4, Sodium 1005.1, Carbohydrate 46.9, Fiber 2, Sugar 3.9, Protein 17.6
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