Asian Rice Salad w/ Shrimp

Asian Rice Salad w/ Shrimp
Asian Rice Salad w/ Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cloves garlic, minced

  • 1

    2-inch piece ginger, peeled and grated

  • 3

    tablespoons toasted sesame oil

  • 1/4

    cup rice vinegar

  • 2

    tablespoons soy sauce

  • Pinch of sugar

  • 3/4

    pound large shrimp, peeled, deveined and halved lengthwise

  • 1

    large carrot, shredded

  • 2

    stalks celery, thinly sliced

  • 2

    cups snow peas, thinly sliced

  • 1

    tablespoon vegetable oil

  • 2

    cups cooked white or brown rice

  • 1

    bunch scallions, thinly sliced

  • 1/4

    head iceberg lettuce, shredded

  • 1

    cup mung bean sprouts

  • 1/2

    cup chow mein noodles and/or chopped peanuts

Directions

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.

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