Asian Shrimp And Brown Rice Salad Recipes

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.

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.

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.

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.