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Sesame Shrimp Rice Salad Recipe

Photo by: Taste of Home

Crispy snow peas, red pepper and onion, plus tender shrimp are combined in this refreshing salad. The light sesame dressing is mildly seasoned with ginger and soy. Sunshine Wall shares the recipe from her home in Jacksonville, Florida.

This recipe is:

Healthy

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4 Servings
Prep/Total Time: 20 min.

Ingredients

5 cups water
2 cups fresh snow peas
1 pound cooked medium shrimp, peeled and deveined
2 cups cooked brown rice
1 medium red onion, diced
1 medium sweet red pepper, diced
1/3 cup minced fresh parsley
2 tablespoons lemon juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon canola oil
2 teaspoons sesame oil
1-1/2 teaspoons minced fresh gingerroot
1 garlic clove, minced

Directions

In a saucepan, bring water to a boil. Add peas; cover and cook for 2 minutes. Drain and immediately place peas in ice water. Drain and pat dry.
In a large bowl, combine the shrimp, rice, onion, red pepper, parsley and snow peas. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over shrimp mixture; toss to coat. Serve immediately. Yield: 4 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 302 calories, 8 g fat (1 g saturated fat), 181 mg cholesterol, 372 mg sodium, 33 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

Sesame Shrimp Rice Salad published in Light & Tasty April/May 2004, p52

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