Rice salad with zucchini and shrimp is a simple summer recipe, fresh and light, perfect for those looking for a quick but tasty idea to bring to the table.
This cold dish is ideal for outdoor lunches, picnics, days at the beach or to enhance a homemade summer buffet.
If you love this kind of preparation, don’t miss my collection of cold rice and pasta salads, all easy to prepare and perfect for summer.
And if you thought that making a good rice salad required an endless list of ingredients, with this recipe you will reconsider!
Zucchini, shrimp, and the pasta of your choice. Three simple ingredients, gathered in a bowl and seasoned with olive oil, lemon juice, and parsley. It couldn’t be simpler!
Cold rice with shrimp and zucchini is also great as an alternative to classic summer appetizers or to enhance an aperitif to enjoy at home with friends.
Thanks to the combination of cold rice, crunchy vegetables, and shellfish, you’ll get a tasty, balanced dish rich in flavor, without sacrificing lightness.
This recipe also lends itself to numerous variations.
You can add cherry tomatoes, black olives, feta, or replace the shrimp with fresh tuna or smoked salmon. You’ll find more truly delicious ideas at the end 🥣👩🍳😋
Short on time? Check out my 5-minute recipes, perfect for those who want to cook with flavor without stress.
And if you’re preparing lunch to take under the umbrella, let yourself be inspired by the collection of sea recipes, practical and light.
Alternatively, take a look at my fresh and easy salads, ideal also as a main course.
Other recipes you might be interested in:
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10.5 oz Ribe rice
- 3 zucchini
- 14 oz shrimp (fresh or frozen or small shrimp or large prawns)
- 4 tbsp olive oil (1 tbsp per person, adjust based on your habits)
- 1 clove garlic (optional)
- salt
- 1 lemon (juice + zest)
- chopped parsley
Tools
- Cutting board
- Bowls
- Casserole
- Frying pan
- Colander
- Ladle
- Lemon squeezer
- Lemon grater
Steps
First, cook the rice in plenty of salted water. If you want to know which rice is best to use for this dish, read at the end 😉
Once cooked, drain it al dente, place it in a bowl and season with a couple of tablespoons of oil to prevent it from sticking.
Let it cool completely and move on to cleaning the shrimp. Remove the shell and the intestinal thread.
Cook the shrimp (or if you prefer small shrimp or large prawns) in a pan with a drizzle of oil. A couple of minutes per side is enough; as soon as they turn pink, they’re ready.
Once cooked, I set aside a couple of shrimp for decoration and cut all the others.
Now clean the zucchini. I used light ones, but at the end, I explain which other varieties you can choose, if you prefer.
Wash them, trim them, and cut them into small cubes. In a non-stick pan, heat a drizzle of extra virgin olive oil with a clove of garlic.
If you suffer from gastritis like me, I advise you to not use garlic. You can replace it with a pinch of freshly grated ginger.
Sauté the zucchini in the same pan where you cooked the shrimp, for about 7-10 minutes, stirring occasionally. They should remain crunchy.
It’s time to assemble! In a large bowl, combine the cold rice, zucchini, and shrimp.
Season with extra virgin olive oil, salt, and the juice of half a lemon. Add plenty of finely chopped fresh parsley.
Stir, plate, and for a touch of freshness, grate some lemon zest.
Your cold rice with zucchini and shrimp is ready to be served and enjoyed!
Why will you love this recipe?
Rice salad with zucchini and shrimp is:
Light and balanced, perfect for those looking for a healthy and nutritious main course.
Easy and quick to prepare, even at the last minute.
Versatile, ideal for the beach, office, or a picnic.
I hope I’ve inspired you to try this dish! Let me know in the comments if you liked it and which recipe you’d like to read next!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
👩🍳🥣VARIETIES OF ZUCCHINI most suitable for this recipe:
✅ Light zucchini (Romanesco or Genovese)
Ideal for this recipe, they have a tender and sweet flesh;
Less watery, perfect for sautéing without becoming mushy.
✅ Dark green zucchini
They have a slightly more pronounced flavor;
Better to choose them small and firm to avoid releasing too much water.
🚫 Round zucchini
Not recommended for this preparation. They are more suitable for stuffing or baking, less ideal for dicing.
✅ Light zucchini (Romanesco or Genovese)
Ideal for this recipe, they have a tender and sweet flesh;
Less watery, perfect for sautéing without becoming mushy.
✅ Dark green zucchini
They have a slightly more pronounced flavor;
Better to choose them small and firm to avoid releasing too much water.
🚫 Round zucchini
Not recommended for this preparation. They are more suitable for stuffing or baking, less ideal for dicing.
🥗👩🍳 SOME VARIATIONS of rice salad with zucchini:
🌿 Vegetarian version
Replace the shrimp with one or more of these ingredients:
Greek feta cubes
Hard-boiled egg wedges
Primo sale cheese or mozzarella cubes
Cherry tomatoes + black olives + capers for a Mediterranean touch
📝 Ideal for those seeking a dish without meat or fish, but full of taste.
🌱 Vegan version
Eliminate all animal derivatives and focus on:
Smoked tofu or marinated, cut into cubes
Crispy chickpeas (sautéed with paprika and EVO oil)
Grilled or sautéed zucchini + roasted peppers
Ripe avocado cubes + lemon juice
💡 Add a pinch of turmeric, chives, or nutritional yeast for flavor and color!
🧊 Variation with Venere or Basmati rice
Try replacing regular rice with:
Venere rice: fragrant and perfect with shrimp or tofu
Basmati rice: delicate, aromatic, and excellent with sautéed vegetables
🧺 Other tasty variations:
With smoked salmon and zucchini (as an alternative to shrimp)
With tuna and sun-dried tomatoes
With basil pesto and raw grated zucchini
FAQ (Questions and Answers)
What rice to choose for rice salad?
🥣👩🍳🌾🍚 For a perfect rice salad, it’s important to choose a type of rice that holds up well during cooking and doesn’t fall apart.
The best types of rice are:
Ribe: the most used in Italy for rice salads. Long grain, perfect cooking hold.
Parboiled: never overcooks and always remains separated.
Basmati: aromatic and light, perfect for exotic or light versions.
Brown: ideal for a healthier and rustic version, with longer cooking times.
Venere or Red: for original and scenic salads, rich in fiber and flavor.
⚠️Not recommended: Carnaroli or Arborio (used for risottos), because they tend to release too much starch and result in creamy textures, less suitable for cold preparations.Is it necessary to rinse the rice under cold water?
Some say it’s better to rinse it, and others say it shouldn’t be done!
In reality, in the case of cold salads, rinsing the rice under water stops the cooking immediately and prevents the rice from overcooking, making the grains more separated.
Surely, if you don’t have time to let it cool naturally, it can be a valid help!
👉 It’s a trick often used in restaurants, precisely to speed up the preparation of rice salads.
Alternatively, you can spread the rice on a tray previously placed in the fridge so it cools faster.Can I prepare this rice salad in advance, and how do I store it in the fridge?
Yes, you can prepare it in advance and store it in the refrigerator in an airtight container for up to 2 days.
❄️Temperature: always below 40°F.
Take it out 10–15 minutes before serving, to enjoy it fresh but not too cold.
⚠️Do not freeze: cooked rice and shellfish do not hold up well to freezing and can lose consistency.
💡 Tip: If you prepare the salad well in advance, add the lemon and oil only when serving, to prevent the ingredients from “cooking” or falling apart.🍷🍾Which wine pairs best with this dish?
Since it’s a fresh, delicate, and slightly citrusy dish (thanks to the lemon), the ideal pairing is with a dry white wine, young and aromatic.
Recommended wines:
Vermentino di Sardegna DOC – fresh, savory, with herbal notes perfect with zucchini and shellfish.
Falanghina del Sannio – aromatic and mineral, enhances the sweetness of shrimp.
Pinot Grigio – simple, clean, perfect not to overpower the delicate flavors of the dish.
If you prefer bubbles, a Franciacorta Brut or a Prosecco Dry can add liveliness to the dish.🐟 Fresh or frozen fish?
To make this recipe, you can choose to use either fresh or frozen fish and, if desired, substitute shrimp with small shrimp or large prawns.
❄️How to thaw correctly:
Leave in the refrigerator for 6–8 hours, in a colander over a plate. Or (only in an emergency) use cold running water, never hot!
After thawing, pat them dry with kitchen paper to remove excess water.
💡 Important: never refreeze once thawed.🍤 Shrimp, small shrimp, or large prawns: which to use?
🦐 Small shrimp
Small and delicate, they cook in just a few minutes (1–2 max);
They can lose consistency after cooking.
🍤 Shrimp
Medium-sized, very versatile. They have a stronger flavor than small shrimp.
They are well suited for pan-frying and maintain a good texture.
🦞 Large prawns
Larger than shrimp, with firm and sweet flesh. Refined and perfect for dishes where fish is prominent. Ideal for an elegant and delicate-tasting rice salad.
They require a few more minutes of cooking (3–4 minutes).
👉 Which to choose for this recipe?
✔ If you want a light and quick recipe, shrimp or small shrimp are perfect.
✔ If you prefer a more refined and flavorful version, go for large prawns.
💡 Important: whichever you choose, whether fresh or frozen, clean them well and cook them briefly to avoid becoming rubbery.
