Rice salad with shrimp

• For 4 people
• Preparation time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Rice (cooked and cooled) : 1 cup
• Shrimp (peeled and deveined) : 1 lb
• Vegetables
  • Cucumber (medium-sized, diced) : 1
  • Cherry tomatoes (halved) : 1 cup
  • Red bell pepper (diced) : 1
  • Red onion (finely chopped) : 1/4
• Dressing
  • Olive oil : 1/4 cup
  • Lemon juice : 2 tablespoons
  • Dijon mustard : 1 teaspoon
  • Garlic (minced) : 2 cloves
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Cook the rice
• Cook 1 cup of rice according to the package instructions.
• Once cooked, let the rice cool completely.
• Prepare the shrimp
• In a large pot of boiling water, cook the shrimp for 2-3 minutes until they turn pink and opaque.
• Drain the shrimp and rinse with cold water to stop the cooking process.
• Set aside.
• Prepare the vegetables
• In a large bowl, combine the diced cucumber, halved cherry tomatoes, diced red bell pepper, and finely chopped red onion.
• Make the dressing
• In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
• Assemble the salad
• In the bowl with the vegetables, add the cooked and cooled rice.
• Pour the dressing over the rice and vegetables.
• Toss everything together until well combined.
• Gently fold in the cooked shrimp.
• Serve the rice salad with shrimp chilled or at room temperature.

Tips

• For extra flavor, you can marinate the cooked shrimp in the dressing for 10-15 minutes before adding them to the salad.
• Feel free to add other vegetables or herbs of your choice, such as avocado, corn, or cilantro, to customize the salad to your taste.

Information

• This rice salad with shrimp is a versatile dish that can be served as a main course or as a side dish.
• It is perfect for picnics, potlucks, or as a light and refreshing meal on a hot summer day.