Asian Shrimp Mango Black Rice Salad

Tuesday, January 19, 2016
Asian Shrimp Black Rice Salad with Mango, Pineapple, Kale, and Cilantro is a light, hearty, filling meal from Serena Bakes Simply From Scratch.

Writing this post today is incredible difficult for one reason.. I am out of ingredients to make more of this Asian Shrimp Mango Black Rice Salad, and can't wait to enjoy another mouthful of this deliciousness.

Asian Shrimp Mango Black Rice Salad is so hearty it doesn't feel like eating a typical salad, and a great healthy dinner option with only 394 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.


Cook Black Rice for Asian Shrimp Black Rice Salad with mango and pineapple from Serena Bakes Simply From Scratch.

To make the Black Rice: Add 1 cup Harvest Black Rice and 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.

Asian dressing for Asian Shrimp Black Rice Salad with mango and pineapple from Serena Bakes Simply From Scratch.

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.)

Asian Salad Dressing for Asian Shrimp Black Rice Salad from Serena Bakes Simply From Scratch.

Shake Asian Vinaigrette until emulsified. 

Cook shrimp for Asian Shrimp Black Rice Salad with mango from Serena Bakes Simply From Scratch.

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.

Asian Shrimp Black Rice Salad with mango and pineapple from Serena Bakes Simply From Scratch.

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.

Black Rice Mango Pineapple for Asian Shrimp Black Rice Salad from Serena Bakes Simply From Scratch.

Toss Cooked Black Rice with 1 large Diced Mango, and 2 cups Fresh Diced Pineapple.

Asian Shrimp Black Rice Salad with mango and pineapple drizzled with asian dressing from Serena Bakes Simply From Scratch.

Add cooked Shrimp, and 4 ounces Kale Sprouts or Baby Kale.

Drizzle with vinaigrette.

Asian Shrimp Black Rice Salad with mango, pineapple, cilantro, from Serena Bakes Simply From Scratch.

Add 1/2 large bunch roughly chopped Cilantro. Stir until well combined.

Asian Shrimp Black Rice Salad with mango, pineapple, and asian dressing from Serena Bakes Simply From Scratch.

Serve while warm or refrigerate until cold.
It's delicious either way! 
Asian Shrimp Black Rice Salad with mango, pineapple, kale, cilantro, and asian dressing from Serena Bakes Simply From Scratch.

Asian Shrimp and Black Rice Salad with mango, pineapple, and kale 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! 







Black Rice, Rice, Asian, Shrimp, Salad, Mango, Pineapple, Asian Dressing, Ginger, Recipe, Dinner, Lunch, Easy Recipe, 30 minute meal,
Dinner, Lunch, Shrimp, Salad, Asian
American, Asian
Yield: 5 ServingsPin it

Asian Shrimp Mango Black Rice Salad

Asian Shrimp Mango Black Rice Salad with pineapple, kale, and cilantro is a party for your mouth from Serena Bakes Simply From Scratch.
5 out of 5 based on 1 ratings
prep time: 10 minscook time: 35 minstotal time: 45 mins

ingredients:


  • 1 cup 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

instructions


  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.
Asian Vinaigrette
  1. 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.
Asian Shrimp Mango Black Rice Salad
  1. 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.
  2. In a large bowl stir together cooked black rice, cooked shrimp, mango, pineapple, kale, cilantro, and drizzle with asian vinaigrette. Toss until well combined.
  3. Serve salad warm or cold.
calories
394
fat (grams)
13
carbs (grams)
54
protein (grams)
34
sugar (grams)
21
Created using The Recipes Generator

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 Mango Black Rice Salad with pineapple, kale, and cilantro from Serena Bakes Simply From Scratch.


1 comment

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

    ReplyDelete

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