Squash and Rice Salad with Shrimp and Herbs

Name: Squash and Rice Salad with Shrimp and Herbs
Yield: 4 servings (serving size: 1 1/2 cups)
Ingredients: 3 tablespoons seasoned rice vinegar; 1 teaspoon finely grated lime rind; 2 tablespoons freshly squeezed lime juice; 2 tablespoons minced shallots; 1/2 teaspoon salt; 1/2 teaspoon crushed red pepper; 3 tablespoons peanut oil; 3 cups cooked white rice; 2 cups diced zucchini (about 3/4 pound); 1/4 cup finely chopped red onion; 1/4 cup chopped fresh basil; 3 tablespoons chopped fresh mint; 1 pound cooked and peeled medium shrimp

2 Reviews

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Yield

4 servings (serving size: 1 1/2 cups)

Prepare the salad up to a day ahead so the flavors fully develop.

Ingredients

3 tablespoons seasoned rice vinegar
1 teaspoon finely grated lime rind
2 tablespoons freshly squeezed lime juice
2 tablespoons minced shallots
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
3 tablespoons peanut oil
3 cups cooked white rice
2 cups diced zucchini (about 3/4 pound)
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
3 tablespoons chopped fresh mint
1 pound cooked and peeled medium shrimp

How to Make It

Step 1

Combine first 6 ingredients; let stand 10 minutes. Add oil; stir with a whisk.

Step 2

Combine vinegar mixture, rice, and remaining ingredients in a large bowl; toss well. Cover and refrigerate at least 2 hours before serving.

Ratings & Reviews

veryslowcook's Review

2011-09-11T09:10:29-04:00 veryslowcook

This was a good dish, but I'm not sure I'll make it again. I don't prefer my rice cold, so I liked this best at room temp. My husband liked it better with hot sauce added.

ConniePhx's Review

2009-07-27T23:47:41-04:00 ConniePhx

This was light, refreshing, and yet with a little "bite". Lovely on a scorching Phoenix evening.

Squash and Rice Salad with Shrimp and Herbs

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Ratings & Reviews

veryslowcook's Review

ConniePhx's Review

Squash and Rice Salad with Shrimp and Herbs

Ingredients

Nutritional Information

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