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As the sun shines brightly and temperatures rise, there's nothing quite like a light and refreshing dish to invigorate your palate. Enter the Chilled Shrimp & Herb Rice Delight—a vibrant medley of succulent shrimp, fragrant jasmine rice, and a bounty of fresh vegetables, all brought together with aromatic herbs. This dish not only promises to tantalize your taste buds but also serves as a wholesome option that embraces the spirit of summer dining.

Cold Rice Salad with Shrimp

Beat the summer heat with this delightful Chilled Shrimp & Herb Rice recipe! Featuring succulent shrimp, jasmine rice, and a burst of fresh vegetables, this dish embodies the essence of summer dining. Perfect for picnics, barbecues, or light lunches, it’s both nutritious and satisfying. Emphasizing fresh ingredients and vibrant colors, this recipe is not just delicious—it promotes your well-being with its rich nutrients. Dive into summer’s bounty with every bite!

Ingredients
  

1 cup jasmine rice

2 cups water

1 lb shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon garlic, minced

1 teaspoon ginger, grated

1 bell pepper, diced (any color)

1 cucumber, diced

1/2 cup cherry tomatoes, halved

1/3 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped

1/4 cup corn (fresh or frozen)

1 avocado, diced

Salt and black pepper, to taste

Juice of 2 limes

1 tablespoon soy sauce

1 tablespoon sesame oil

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork and allow it to cool completely.

    Prepare the Shrimp: In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the minced garlic and grated ginger, sautéing for about a minute until fragrant. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Season with salt and black pepper. Remove from heat and let cool.

      Combine the Vegetables: In a large mixing bowl, combine the diced bell pepper, cucumber, cherry tomatoes, red onion, cilantro, mint, and corn.

        Mix Everything Together: Add the cooled rice and shrimp to the vegetable mixture. Gently fold them together to combine without breaking up the shrimp.

          Dress the Salad: In a small bowl, whisk together lime juice, soy sauce, and sesame oil. Pour the dressing over the rice and shrimp mixture and toss to coat evenly. Season with additional salt and pepper if needed.

            Final Touches: Gently fold in the diced avocado just before serving to prevent it from browning.

              Chill and Serve: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!

                Prep Time, Total Time, Servings: 20 mins | 1 hr | 4-6 servings