Rice salad with zucchini and shrimp, a fresh idea for the summer. Here in Puglia, summer means scorching temperatures and sweltering heat. It can become really difficult to get close to the stove, especially during the hottest hours of the day. Luckily, there are Rice Salads and Pasta Salads to prepare in advance and enjoy cold. Always different and always special, changing the ingredients each time. They are perfect for a quick lunch but also to take directly to the beach or in your picnic basket. The recipe I want to share with you today is a fresh Rice Salad with shrimp and zucchini scented with lemon. A light and perfect recipe to tackle this scorching summer. So let’s get into the kitchen and prepare a delicious Cold Rice with zucchini and shrimp
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Hour
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 333.29 (Kcal)
- Carbohydrates 60.50 (g) of which sugars 0.13 (g)
- Proteins 15.96 (g)
- Fat 2.78 (g) of which saturated 0.42 (g)of which unsaturated 0.22 (g)
- Fibers 0.80 (g)
- Sodium 143.56 (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 of the Rice and Zucchini Salad
- 1 1/2 cups parboiled rice
- 1.1 lbs zucchini
- 14 oz shrimp
- 2 tbsps extra virgin olive oil
- 1 lemon (untreated)
- 1 sprig basil
- 1 clove garlic
- to taste salt
How to prepare Rice with shrimp and zucchini
Cook the rice in plenty of salted water for 16-18 minutes or for the time indicated on the package of rice you are using. Drain it and rinse it under cold water. Drain it, transfer it to a bowl, and dress it with 2-3 tablespoons of extra virgin olive oil. Mix well.
While the rice is cooking, prepare the zucchini. Wash the zucchini. Trim the ends and cut them into pieces, then into thick slices, and finally into small cubes. Pour 2 tablespoons of extra virgin olive oil into a pan. Add the garlic clove and the zucchini.
Lightly salt and let them cook for 7-8 minutes over medium heat, stirring often with a wooden spoon. Remove the garlic clove and let them cool. Wash the shrimp. Let them cook for 4-5 minutes in slightly salted water.
Drain them, let them cool, and clean them by removing the head, shell, and the black vein of the intestine with the help of a toothpick. Wash the lemon, cut the peel, only the yellow part, and then cut it into very thin strips.
Squeeze the lemon to extract the juice. Add the zucchini, shrimp, lemon zest, lemon juice, 3 tablespoons of extra virgin olive oil, and the torn basil leaves to the rice. Mix. Cover the bowl with plastic wrap and store the Cold Rice with zucchini in the fridge.
See you tomorrow with a new recipe, best regards, Loredana
Loredana’s Tips
You can use either fresh or frozen shrimp to prepare this recipe
If you prefer, you can replace the basil with mint leaves or a sprig of chopped parsley
The Rice salad can be stored in a container in the fridge for 2 days
Don’t miss the recipe for Cold Pasta with tuna and cherry tomatoes
