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Posted by / Tuesday, January 19, 2016

Asian Shrimp and Black Rice Salad

Asian Shrimp and Black Rice Salad is an easy to make healthy salad perfect as a main dish, side, or to bring to your next potluck! serenabakessimplyfromscratch.com
Writing this post today is incredible difficult for one reason..
I am out of ingredients to make more of this Asian Shrimp and Black Rice Salad, and can't wait to enjoy another mouthful of this deliciousness! 
Asian Shrimp and Black Rice Salad is so hearty it doesn't feel like eating a typical salad, and a great healthy dinner option with only 446 calories per serving..
I used Village Harvest Black Rice as the base for the salad with it's delicious, earthy flavor.
It contains plenty of iron, vitamins, minerals, and fiber making it the perfect start to a healthy, hearty salad, alongside shrimp, pineapple, mango, kale sprouts or baby kale, and cilantro.
The mango and pineapple help keep the salad light yet filling, providing that wonderful balance of sweet and sour flavors so common in Asian cuisine.
A simple Asian Vinaigrette is then drizzled over the top made with rice wine vinegar, sesame seed oil, soy sauce, fresh ginger, and seasonings, to deliciously compliment, and infuse the flavors.
Asian Shrimp and Black Rice Salad is equally delicious served warm on a chilly winter day, or chilled for an easy, healthy lunch or dinner.
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This recipes starts out with Village Harvest Black Rice which is naturally gluten-free while aiding in protecting your healthy heart, while being absolutely delicious, and high in antioxidants.

Not only is Village Harvest invested in exciting changes in the kitchen, they support communities through social development and sustainability projects. Village Harvest sends funds that help build schools and education programs, provides clothing and food for children, and pledge to donate 1% of profits to support these global programs.
Find out more information on where to purchase Village Harvest Black Rice
The black rice is so good it makes a wonderful change up to regular rice during the week.
The kids usually only like "sticky rice" but devoured the black rice last night at dinner with just a little butter, salt, and pepper.


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To make the Black Rice: Add 1 cup Village Harvest Black Rice.
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Then 1 3/4 cup water and a dash of salt.
Bring to a boil, cover, reduce heat to low, and simmer for 30 minutes.
Remove from heat and allow to rest for 5-7 minutes.
Fluff with a fork.
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In a jar with a tight fitting lid add 3 tablespoons Rice Vinegar, 3 tablespoons Extra Virgin Olive Oil, 1 tablespoon Toasted Sesame Seed Oil, 1 1/2 teaspoons Honey, 1 teaspoon Tamari Soy Sauce, 1 teaspoon Fresh Grated Ginger, and 1/2 teaspoon Granulated Garlic.
(For a little heat Chili Garlic Sauce can be added to the vinaigrette.)
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Shake Asian Vinaigrette until emulsified. 
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In a hot skillet add 2 tablespoons Asian Vinaigrette and 1 1/4 pounds shelled and deveined Large Shrimp.
Cook until shrimp are  bright pink about 2-5 minutes dependent on how large the shrimp are.
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Flip shrimp over and cook until pink on both sides.
Remove from heat.
Be careful not to overcook shrimp. Shrimp are done once they turn pink.
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Toss Cooked Black Rice with 1 large Diced Mango, and 2 cups Fresh Diced Pineapple.
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Add cooked Shrimp and 4 ounces Kale Sprouts or Baby Kale.
Drizzle with vinaigrette.
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Add 1/2 large bunch roughly chopped Cilantro.
Stir until well combined.
Healthy Asian Shrimp and Black Rice Salad is delicious served warm or cold and has only 446 calories per serving! serenabakessimplyfromscratch.com
Serve while warm or refrigerate until cold.
It's delicious either way! 
Quick and easy Asian Shrimp and Black Rice Salad is delicious served warm or cold and a year around favorite! serenabakessimplyfromscratch.com
Asian Shrimp and Black Rice Salad will quickly become a year around favorite! 
It's a wonderful quick, healthy, dinner but also great for making ahead, and bringing to your next bbq, picnic, or potluck! 






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Asian Shrimp and Black Rice Salad

Recipe by Serena Bakes Simply From Scratch
Asian-Shrimp-and-Black-Rice-Salad.jpg
An easy hearty salad that's delicious served warm or cold. Asian Shrimp and Black Rice Salad will quickly become a year around favorite filled with shrimp, black rice, mango, pineapple, kale, cilantro, and a fresh asian vinaigrette.
Prep time: PT10M
Cook time: PT35M
Total time: PT45M
Yield: 5 Servings
Calories per serving: 446
Fat per serving: 14
Ingredients
  • 1 cup Village Harvest Black Rice
  • 1 3/4 cup Water
  • 1 dash Salt
  • 3 tablespoons Rice Vinegar
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Toasted Sesame Seed Oil
  • 1 1/2 teaspoons Honey
  • 1 teaspoon Tamari Soy Sauce
  • 1 teaspoon Ginger, Fresh Grated
  • 1/2 teaspoon Granulated Garlic
  • 1 1/4 pounds Large Shrimp, Peeled and Deveined
  • 1 large Mango, Diced
  • 2 cups Fresh Pineapple, Diced
  • 4 ounces Kale Sprouts or Baby Kale
  • 1/2 whole Large Bunch Cilantro, Roughly Chopped
Cooking Directions
  1. In a medium size saucepan add black rice, water, and dash of salt.Bring to a boil, cover, reduce heat to low, and simmer for 30 minutes. Remove from heat and allow to rest for 5-7 minutes. Fluff with a fork.
  2. To make Asian Vinaigrette: In a jar with a tight fitting lid add rice vinegar, olive oil, sesame seed oil, honey, soy sauce, ginger, and granulated garlic. Shake together until emulsified.
  3. Heat a large pan over medium-high heat and add 2 tablespoons asian vinaigrette and shrimp. Cook shrimp 2-5 minutes until pink and flip over. Cook on other side until pink. Be careful not to overcook shrimp, shrimp are done when they turn pink on both sides.
  4. In a large bowl stir together cooked black rice, cooked shrimp, mango, pineapple, kale, cilantro, and drizzle with asian vinaigrette. Toss until well combined.
  5. Serve salad warm or cold.
Asian Shrimp and Black Rice Salad with a sweet and sour asian vinaigrette, pineapple and mango! An easy healthy dinner with under 500 calories per serving!

Asian Shrimp and Black Rice Salad


I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

1 comment:

  1. I loved this meal and I turned it into a main dish with even extra rice!

    ReplyDelete

Welcome!

Hi! My name is Serena and welcome to my site! I'm a wife and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!

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