Asian Shrimp and Black Rice Salad

  • Difficulty: Medium
  • 40 minutes
  • 2 servings

This Asian shrimp and black rice salad is hearty and nourishing, so you can serve it as a main dish for dinner. Black rice is a good source of iron, vitamin E, and antioxidants, so you should include it more often in your diet.

Ingredients Needed for Asian Shrimp and Black Rice Salad

    5 ounces of black rice
    2 tablespoons of soy sauce
    1 tablespoon sesame oil
    1 tablespoon vinegar
    ½ teaspoon fresh ginger, grated
    ½ teaspoon garlic powder
    4 ounces shrimp
    1 spring onion, sliced
    ½ cup canned pineapple, cubes
    10 fresh mint leaves

How to Make Asian Shrimp and Black Rice Salad

  1. Add the black rice in a cooking pot. Pour 1 1/2 cup of water over it. Add salt and bring the water to a boil. Cover with a lid and boil the rice for 25 minutes. When ready, give it a good stir and set aside.
  2. Add soy sauce, sesame oil, vinegar, ginger, garlic powder, and a pinch of salt to a small bowl. Mix the Asian vinaigrette.
  3. Add half of the Asian vinaigrette to a skillet on medium-high heat. Add the shrimp and cook it for 2-3 minutes, flipping to cook on both sides until pink. Coat with the vinaigrette.
  4. Add the spring onion and stir for 1 more minute.
  5. Add the cooked rice, cooked shrimp, fresh mint, the remaining Asian vinaigrette, and pineapple cubes to a bowl. Mix them all. You’ll make 2 servings.


    • Hi, Beth! We’d say that with all the rice and pineapple added in there, 2 ounces of shrimp (6 pieces, normal size) would be enough. Of course, if you’re really into shrimp you can double the quantity. We won’t tell. 😉

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