The rice salad with shrimp and vegetables is a fresh, colorful, and light recipe, perfect for summer meals but suitable all year long. After the Greek rice salad made with raw vegetables, I prepared this one, where the rice is boiled together with peas and the vegetables are cooked for just a few minutes in the pan.
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A tasty and easy-to-prepare dish that can be served as a main course when you want to eat something fresh and light yet hearty.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 1/4 cups rice
- 7 oz shrimp
- 2 cups zucchini
- 1 cup red bell pepper
- 1 cup frozen peas
- extra virgin olive oil
- Half lemon
- salt
Steps: Rice Salad with Shrimp and Vegetables
Put a pot of salted water on the stove, and when it boils, add the peas. Once it returns to a boil, add the rice. Cook it according to the package instructions, and 5 minutes before the end, add the previously peeled shrimp. Drain everything at the end and cool under running water to stop the cooking.
While the rice and peas are cooking, cut the bell pepper and zucchini into fairly small pieces and sauté them for a few minutes in a pan with a drizzle of oil. They should remain crunchy, then set them aside.
When everything is cold, set aside a few shrimp for decoration and cut the others into small pieces. Put them in a bowl, add the zucchini, bell peppers, rice, and peas, then season with a little lemon juice, oil, and salt to taste.
Let the rice salad rest in the fridge for at least 30 minutes. Divide onto plates, add the whole shrimp on top, and serve.
FAQ (Frequently Asked Questions)
Can I replace the bell peppers?
Yes, you can use a carrot instead.
