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Brown Rice and Shrimp Salad


  • 1 ½ cups (6 ounces) frozen cooked and shelled small shrimp

  • 1 lemon

  • 1 orange

  • ½ tsp. salt

  • 1/8 tsp. ground black pepper

  • 4 tsp. canola oil

  • 2 spiced teabags

  • 2 ½ cups hot water

  • ¾ cup brown basmati rice

  • 1 Gala apple, cored and cut into ½ inch pieces

  • 2 whole scallions, chopped

  • ½ cup golden raisins

  • ½ cup chopped red onion

  • 2 Tbsp. roasted sliced almonds, optional, for garnish

Defrost the shrimp according to package directions.

Makes 6 servings


Grate the zest from the lemon and the orange. Set aside. Squeeze the juice from one orange half and one lemon half into a medium bowl. Add the salt and pepper, whisking to dissolve the salt. Whisk in the canola oil. Add the shrimp, cover and refrigerate up to 1 hour. In a medium saucepan, steep the tea in the hot water for 10 minutes. Squeeze out and discard teabags (note that the brewed tea should be quite strong). Add the uncooked rice to the tea. Bring liquid to a boil over medium-high heat, reduce heat to a simmer. Cover and cook until rice is tender, about 30 minutes. Let the rice sit, covered, for 10 minutes. Uncover and cool to room temperature. There should be about three cups of cooked rice. In a mixing bowl, combine the rice, apple, scallions, raisins, onions, lemon and orange zests. Mix with a fork. Add the shrimp with marinade and mix gently. Garnish with the almonds.

Serve immediately.

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