Best Asian Rice Salad With Shrimp Recipes

RAINBOW ASIAN RICE SALAD

Rainbow Asian Rice Salad image

A high protein, colorful and satisfying salad that's perfect for dinner

Provided by Anne | Craving Something Healthy

Number Of Ingredients 19

Ingredients

2 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
3 tablespoons toasted sesame oil
1 tablespoon maple syrup
1 tablespoon fresh lime juice plus the zest of 1 lime
1 teaspoon Sriracha sauce (or more to taste)
2 large garlic cloves (minced)
2 1/4 cups cooked and cooled US-grown brown basmati rice (prepared according to package directions, seasoned with salt if desired)
1/2 cup shredded red cabbage (roughly chopped)
1/2 cup shredded carrots (roughly chopped)
1/4 cup diced radishes
1/2 cup diced cucumber
1/4 cup chopped green onion
1/4 cup chopped shiitake mushrooms (fresh, or dried and soaked to soften)
1/2 cup edamame (cooked and cooled)
1 tablespoon minced fresh basil (Thai or regular basil)
1 tablespoon minced fresh mint
2 tablespoons minced fresh cilantro
8 ounces cooked and peeled medium-size (41-50 per pound) shrimp (grilled, steamed, or panfried as desired.)

Steps:

Prepare the rice according to package directions in a rice cooker or on the stove. Note: 3/4 cup of dry brown rice will make about 2 1/4 cups cooked.
Whisk together all of the ingredients for the dressing and set aside.
When the rice is cooked, cool it to room temperature, and pour the dressing over the rice. Place it in the refrigerator for at least 3 hours (or until it's cold) or overnight.
Place all of the vegetables and the herbs in a large mixing bowl.
Add the seasoned rice to the vegetables and toss well to combine.
Add the shrimp and toss again to combine.
Taste, and adjust seasonings with additional tamari or sriracha as desired

Nutrition Facts : Calories 328 kcal, Carbohydrate 35 g, Protein 18 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 993 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

RICE NOODLE SALAD WITH SHRIMP

Rice Noodle Salad with Shrimp image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons sugar
1/3 cup fresh lime juice (from 4 limes), plus wedges for serving
2 large cloves garlic, grated
1 red Thai bird or serrano chile pepper, thinly sliced (remove seeds for less heat)
1 tablespoon fish sauce
2 tablespoons vegetable oil
12 ounces large shrimp (about 16), peeled and deveined, tails intact
1 8.8-ounce package thin rice noodles
1/2 head red leaf lettuce, thinly sliced
2 large carrots, grated (about 2 cups)
1/2 English cucumber, halved lengthwise and thinly sliced
1 cup roughly chopped fresh cilantro and/or mint

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.

SHRIMP RICE SALAD

Shrimp Rice Salad image

This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) frozen peas, thawed
3 cups cooked rice
1-1/2 cups chopped celery
1/4 cup chopped onion
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons curry powder
1/2 teaspoon celery seed
1/2 teaspoon salt
Leaf lettuce
Cherry tomatoes, optional

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.

Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

ASIAN SHRIMP AND NOODLE SALAD

Asian Shrimp and Noodle Salad image

Looking for an Asian-style dinner tonight? Then check out this rice noodles and shrimp salad filled with veggies that's made quickly in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 14

Ingredients

3 oz uncooked rice stick noodles
3 tablespoons fresh lime juice
1 1/2 teaspoons fish sauce
4 1/2 teaspoons creamy peanut butter
2 teaspoons sugar
2 teaspoons grated gingerroot
2 teaspoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, finely chopped
5 cups thinly sliced Chinese (napa) cabbage
3/4 lb cooked deveined peeled large shrimp
1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
Thinly sliced green onion, if desired
Chopped fresh cilantro, if desired

Steps:

Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg