Fresh and light rice salad with shrimp and zucchini. With this heat, only cold dishes prepared in advance just like this Rice Salad with Zucchini that I made today are prepared at my house. Few and simple ingredients for a perfect cold summer main dish. I’ve added zucchini cubes simply sautéed in a pan and shrimp to the rice. For the dressing, I used an emulsion of olive oil and lemon juice for a very fresh taste. As an extra touch and for a delightful aroma, I added fresh mint leaves and thin lemon zest strips. Let’s rush into the kitchen and prepare the Cold Rice with Zucchini and Shrimp together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: For 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 333.90 (Kcal)
- Carbohydrates 61.50 (g) of which sugars 1.53 (g)
- Proteins 14.86 (g)
- Fat 2.84 (g) of which saturated 0.37 (g)of which unsaturated 0.10 (g)
- Fibers 0.61 (g)
- Sodium 171.53 (mg)
Indicative values for a portion of 200 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 Rice Salad with Zucchini and Shrimp
- 1 3/4 cups parboiled rice
- 14 oz zucchini
- 1.1 lbs shrimp
- 1 clove garlic
- 2 1/2 tbsp extra virgin olive oil
- 1 lemon (untreated)
- to taste salt
- 1 sprig mint
How to prepare Cold Rice Salad
Cook the rice in plenty of salted water. Drain it al dente, rinse quickly under running water, and drain it well. Transfer the rice to a bowl and let it cool.
While the rice is cooking, prepare the zucchini. Wash the zucchini, trim the ends, and cut them into small cubes. Cook the zucchini in a pan with two tablespoons of oil and a garlic clove. Season with salt, let them cook for 7-8 minutes, stirring often with a wooden spoon. Let them cool.
Wash the shrimp, plunge them into a saucepan with boiling water, and let them cook for 3-4 minutes. Drain them, let them cool, and then clean them, removing the black vein with a toothpick. Wash the lemon, cut only the yellow part of the peel, and cut it into thin strips. Squeeze the lemon to extract its juice.
Mix the lemon juice with 2 tablespoons of olive oil in a bowl. Add the cooled rice, zucchini (remove the garlic clove first), shrimp, and the oil and lemon dressing to the rice. Also add the lemon zest and mint leaves. Mix well,
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you have leftover Rice Salad, you can store it in the fridge in a container for 2 days
Also check out my Cold Pasta with Cherry Tomatoes and Tuna
Your Questions
Can I use frozen shrimp?
Of course, let them defrost first and then proceed in the same way
What can I use instead of mint, which I don’t like?
With basil or parsley leaves
