Rice Shrimp Salad au Vinaigrette

The combination of textures in this Rice Shrimp Salad au Vinaigrette are perfect for each other.

The vinaigrette is just tangy enough and sweet enough to not overpower the shrimp or peas.

Served on a bed of lettuce it makes a great lunch or light Summer Dinner.

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Collect the recipe ingredients necessary to make your Rice Shrimp Salad.

Rice Shrimp Recipe Ingredients:

  • 1 1/2 cups of cooked Basmati rice
  • 1 cup (240 ml) sweet peas
  • 1/2 stalk of celery
  • 1 small bunch green onions
  • lettuce

Gather together the vinaigrette recipe ingredients and a small jar to make the vinaigrette in.

Rice Shrimp Vinaigrette Ingredients:

  • 1/2 cup (120 ml) Olive oil
  • 3 tbsp (45 ml) vinegar
  • 2 tbsp (30 ml) brown sugar
  • 1 tbsp (15 ml) soy sauce
  • 1/2 tsp (2.5 ml) celery salt
  • 1/2 tsp (2.5 ml) salt

Put the rice into a medium sized bowl and break up any lumps with fork.

Drain and rinse the can of shrimp with cold water to remove any excess sodium. Allow to drain for a while.

Meanwhile, dice the celery and add to the recipe bowl.

For a picture tutorial on How to Dice Celery - Click Here

Next - dice up the bunch of green onions.

For a picture tutorial of How to properly wash and dice Green Onions - Click Here

Add the drained shrimp to the recipe bowl and drain the sweet peas. Rinse these with cold water also.

Add the sweet peas to the recipe bowl.

Stir to mix all the ingredients together.

Put all the vinaigrette recipe ingredients into a small jar and shake.

Pour the vinaigrette over the salad.

Stir to combine the vinaigrette with the salad ingredients.

Serve or cover and refrigerate until needed.

Recipe Yield: This Rice Shrimp Salad with vinaigrette will feed 6 served on a bed of lettuce.

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