Rice salad with shrimp and peas, fresh and delicious. The heat of this scorching summer doesn’t give us a break, and it’s always difficult to get close to the stove, especially during the hottest hours. So, it’s better to prepare in advance dishes to enjoy cold, perfect also to take directly to the beach in your cooler bag. Just like the recipe I want to tell you about today. A Rice salad with shrimp and zucchini perfect for this scorching summer. Prepare it in advance and store it in the fridge so you can enjoy it cold. And don’t miss my Summer Potato Salads and my Chicken Salads perfect in the heat. Let’s hurry to the kitchen and together prepare Cold Rice with peas and shrimp
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economic
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 387.68 (Kcal)
- Carbohydrates 67.84 (g) of which sugars 5.60 (g)
- Proteins 16.62 (g)
- Fat 5.35 (g) of which saturated 0.72 (g)of which unsaturated 0.14 (g)
- Fibers 2.25 (g)
- Sodium 269.80 (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 the Summer Rice Salad
- 1 1/2 cups parboiled rice
- 14 oz zucchini
- 1 1/2 cups frozen peas
- 1 lb shrimp
- 9 oz cherry tomatoes
- 1 lemon (unwaxed)
- 3 tbsp extra virgin olive oil
- 1 sprig basil
- 1 clove garlic
- to taste salt
How to prepare Rice Salad with Shrimp and Peas
Cook the rice in plenty of salted water. Drain it al dente, rinse it quickly under running water, and drain it well. Transfer the rice to a bowl, add 2 tablespoons of extra virgin olive oil, and mix. Let it cool.
While the rice is cooking, prepare the zucchini. Wash the zucchini, trim the ends, and cut them into small cubes. Place the zucchini and frozen peas in a pan with 2 tablespoons of extra virgin olive oil and a clove of garlic. Season with salt, let them cook for 7-8 minutes, stirring often with a wooden spoon. Let them cool
Wash the shrimp, drop them into a saucepan with boiling water, and let them cook for 3-4 minutes. Drain them, let them cool, then clean them by removing the black vein with a toothpick. Wash the lemon, cut only the yellow part of the peel, and slice it into thin strips. Squeeze the lemon to extract the juice.
In a bowl, mix the lemon juice with 2 tablespoons of extra virgin olive oil. Add the cooled rice, cooked zucchini and peas (remove the garlic clove first), shrimp, and washed cherry tomatoes cut into quarters. Also, add the lemon and oil dressing, lemon peels, and some basil leaves. Mix well,
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
For a richer and tastier dish, you can add 2 hard-boiled eggs
Also, check out my Rice Salad with Vegetables
Your Questions
Can I skip adding the lemon juice?
Sure, although it adds freshness to the dish
How long does the Rice Salad last?
For 2 days in a container in the fridge
