Light, nutty, spicy and delicious. This is “Spicy Shrimp and Brown Rice Salad” The brow rice is mixed with a slaw made with cabbage, peppers, green onions and cilantro, and coated by a Tahini dressing inspired by Asian flavors. The spicy shrimp is the perfect addition to the salad. It feels light but also nutritious. You are going to love it!
What you need to make Spicy shrimp and Brown Rice Salad
For the salad dressing:
Some Helpful tips:
Brown rice is probably my favorite grain. It is very nutty and I love the nice bite of the grain. However, it takes longer to make than regular rice. If you don’t have the time to cook brown rice, regular white rice would work just fine. You can even use left over rice! Also, there are some other grains that would work great in this recipe: quinoa, farro and barely. Or…you can make this a grain free recipe! Just skip the grains and serve this salad as a lovely Asian inspired slaw.
Other recipes you might like
Shrimp Fajita Skillet – Marisol Cooks
Shrimp Stuffed Eggplant – Marisol Cooks
Cauliflower Fried Rice with Shrimp. – Marisol Cooks
Zucchini noodles with Poblano sauce and Shrimp. – Marisol Cooks
Spicy shrimp and brown rice salad
- 1 cup brown rice
- 8 oz shredded cabbage
- 1 bell pepper, thinly sliced
- 1 shredded carrot
- 3 green onions, sliced
- 1 tablespoon olive oil
- 1 lb shrimp, peeled and deveined
- sesame seeds for garnish (optional)
- –For the dressing–
- 1 1/2 tablespoons tahini paste
- 1/4 cup coconut aminos
- 1 teaspoon minced ginger
- juice 1/2 lime
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon sriracha sauce
- Cook the brown rice according to package instructions. Let it cool completely.
- In a large bowl mix the shredded cabbage, sliced bell pepper, shredded carrtos, green onions and two cups of cooled brown rice.
- In small bowl or measuring cup mix the ingredients for the dressing and set aside.
- In a large skillet, add the oilve oil and shrimp. Add about 2 tablespoons of the dressing and cook until the shrimp is done about 5 minutes.
- Toss the salad with the remaining dressing and add the cook shrimp.
- Drizzle more sriracha sauce if desire, garnish with sesame seeds and serve with lime wedges.