Cold rice with shrimp and zucchini fresh and delicious. With the summer heat, it becomes difficult to stay at the stove, especially during the hottest hours. So free rein to Cold First Course Recipes to prepare in advance and enjoy cold, even to take to the beach in your cooler bag. The recipe I want to tell you today is that of a Rice salad with zucchini and shrimp, light and exquisite. Just rice, zucchini, and shrimp with a delightful lemon scent. Don’t miss the recipe for Couscous with peas and zucchini and the recipe for Spelt salad. For the shrimp, you can choose to use fresh or frozen shrimp. Prepare it in advance and store it in the fridge to enjoy it fresh. So let’s head to the kitchen and prepare together a delicious Cold rice with zucchini and shrimp
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 229.24 (Kcal)
- Carbohydrates 42.39 (g) of which sugars 0.04 (g)
- Proteins 10.84 (g)
- Fat 1.49 (g) of which saturated 0.23 (g)of which unsaturated 0.12 (g)
- Fibers 0.32 (g)
- Sodium 84.27 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cold Rice with Zucchini
- 1 1/2 cups parboiled rice
- 14 oz shrimp
- 14 oz zucchini
- 1 lemon (untreated)
- 2 tbsps extra virgin olive oil
- 1 sprig basil
- 1 clove garlic
- to taste salt
How to Prepare the Rice Salad with Shrimp and Zucchini
Cook the rice in plenty of salted water for 16-17 minutes or as indicated on the package. Drain the rice and transfer it to a bowl. Place the bowl inside another bowl with cold water and let it cool this way.
Wash the zucchini, trim the ends, and cut them first into thick slices and then into cubes. Clean the shrimp by removing the head and shell. Also, remove the black vein with a toothpick. Pour 2 tablespoons of extra virgin olive oil into a pan. Add the zucchini and garlic clove.
Season with salt and let cook for 5 minutes. Also, add the shrimp to the pan and season with salt. Cook for another 4-5 minutes, stirring often with a wooden spoon. Remove the garlic clove and let cool.
Wash the lemon and cut the zest, only the yellow part, into thin strips. Squeeze the lemon to extract its juice. Mix the lemon juice in a small bowl with 4-5 tablespoons of extra virgin olive oil.
Add the zucchini and shrimp to the rice. Season with the dressing and lemon zest strips. Mix well with 2 spoons. Add fresh basil leaves. Store the Rice with zucchini and shrimp in the fridge for at least an hour or more.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you have leftover rice, store it in a container in the fridge for 1-2 days
Don’t miss the recipe for Pasta salad with arugula and cherry tomatoes
