Shrimp and Rice Salad With Pineapple Vinaigrette

By Molly O'Neill

Total Time
15 minutes
Rating
3(10)
Comments
Read comments

Featured in: Food; The Pineapple Parable

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 servings

    For the Vinaigrette

    • 1cup ½-inch cubes pineapple
    • 1dried red chili pepper, seeded
    • 1teaspoon lemon zest
    • 2tablespoons lemon juice
    • 1small shallot, sliced
    • 1clove garlic, sliced
    • ⅓cup safflower oil
    • ½teaspoon kosher salt
    • A few grinds black pepper

    For the Salad

    • 2tablespoons basil-flavored olive oil
    • 1¼pounds peeled rock shrimp
    • Salt to taste
    • 5cups cooked jasmine rice, cooled
    • 3scallions, thinly sliced
    • ½cup coarsely chopped basil
    • ¼cup coarsely chopped mint
    • 2tablespoons finely chopped cashews
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

482 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 11 grams polyunsaturated fat; 52 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 25 grams protein; 842 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    To make the vinaigrette, process all the vinaigrette ingredients in a blender until smooth. Set aside.

  2. Step 2

    To make the salad, heat the basil oil over high heat and add the shrimp. Season with salt and saute until the shrimp just turn pink, about 3 minutes. Set aside to cool.

  3. Step 3

    When ready to serve, combine the vinaigrette, shrimp, rice, scallions, basil and mint and toss. Garnish with cashews and serve.

Ratings

3 out of 5
10 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
cdkeagy

Make sure to use a rice that will hold together in the sauce. Ours kind of got clumpy and then the vinaigrette didn’t help. It think stuck to the meat and was an unappealing look. So firm rice and plate the meat on top. The flavor profile is nice though.

Cathy

Just too bland for my family. However, the pineapple vinaigrette was flavorful. The rock shrimp was tasteless and simply disappeared into the dish. Perhaps more heat would have saved the salad.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.