August 2, 2011

Tasty Tuesday: Asian Rice Salad With Shrimp

Today's Tasty Tuesday meal is something from the other side of the world. The continent of Asia to be exact. We all love the Asian culture food. I know i'm in love with their different types of salads and dressings. It's rare though for some of us to actually give our taste buds some of the real deep Asian cultured foods. Reason being, we are all so into the fast food Chinese/Japanese restaurants. Asian food is surprisingly authentic and delicious. I say surprisingly due to the fact we hear all these stories of the Asians who eat and kill animals we're not used to eating; same goes for the vegetables and other farmed crops. This is why i'm making today's Tasty Tuesday meal "Asian Rice Salad With Shrimp". Something to give our taste buds a different real rich taste. Who doesn't love a good rice and shrimp dish? :-).


  • 2 cloves garlic, minced
  • 1 2-inch piece ginger, peeled and grated
  • 3 tablespoons toasted sesame oil
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • Pinch of sugar
  • 3/4 pound large shrimp, peeled, deveined and halved lengthwise
  • 1 large carrot, shredded
  • 2 stalks celery, thinly sliced
  • 2 cups snow peas, thinly sliced
  • 1 tablespoon vegetable oil
  • 2 cups cooked white or brown rice
  • 1 bunch scallions, thinly sliced
  • 1/4 head iceberg lettuce, shredded
  • 1 cup mung bean sprouts
  • 1/2 cup chow mein noodles and/or chopped peanuts


Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.
Photograph by Kate Sears
Thanks To Food Network for giving us this fabulous dish for the recipe link [Click Here] and be sure to check out other amazing different cultural dishes.