The cold rice with shrimp, avocado, and corn is a fresh, colorful, and creative dish that will accompany you on your hot days, bringing flavor and lightness.
A quick recipe to prepare, to be consumed at room temperature or chilled after being rested in the fridge.
The perfect lunch break for those who work or to take with you under the umbrella, but also ideal for your buffets, an original and appetizing idea for your parties.
The cold rice with shrimp, avocado, and corn is a unique dish that will win over the whole family, leaving a sense of fullness and satisfaction.
The avocado, with its delicate flavor, will make your dish refined and special, moreover, it is a fruit that pairs well with multiple ingredients and is perfect for both sweet and savory preparations.
It is a fruit with multiple benefits: it is rich in calcium and potassium, monounsaturated fats, rich in vitamins, and its consumption is recommended in diets with moderation.
No need to go on with words, I recommend buying the ingredients and preparing it for lunch, then, if you feel like it, let me know if you liked it!
- Portions: 2 People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 oz of brown parboiled rice
- 5.3 oz of peeled avocado
- 8.8 oz of peeled shrimp
- 1/2 cup of corn
- 4 tbsps of extra virgin olive oil
- to taste of mint
- to taste of salt
Steps
Let’s start by cooking the shrimp, and in the meantime, we can put the pot on the stove for cooking the rice.
Take a pan and pour in the two tablespoons of extra virgin olive oil and gently brown the garlic.
Add the peeled shrimp.
Add half a glass of warm water, season with salt and pepper, and let it cook for 10 minutes.
In the meantime, peel and cut the avocado into small pieces and season with the other two tablespoons of oil.
Add a bit of fresh or dried mint, mix, and incorporate the corn.
When the shrimp are cooked, add them to the rest of the ingredients and mix.
Drain the rice and cool it under cold water.
Combine all the ingredients and mix.
I prefer it at room temperature, but it can be refrigerated for a few hours before serving.
The cold rice with shrimp, avocado, and corn is a dish pleasing to both the eye and the palate.
