Shrimp and rice salad
Description
Perfect for an everyday meal. There are days when you absolutely don't feel like preparing a hot dish for lunch or dinner. This usually happens when I've eaten something very fatty and heavy the day before—I need to lighten up the next day. A great idea for such a lunch or dinner is a rice and shrimp salad. Almost all the ingredients for this salad are usually on hand in the refrigerator (yes, I always keep frozen shrimp in stock), and if something is missing, it's easy to experiment—cashews, celery, avocado, or cucumber would also work wonderfully here, in my opinion. The result is really quite delicious. Feel free to experiment. Garnish as desired and serve.
Instructions
- 1
Step 1
First of all, cook the rice until done.
- 2
Step 2
Thoroughly wash the vegetables.
- 3
Step 3
Grate the carrot on a grater, dice the bell pepper into small cubes, finely chop the green onion, and tear the cilantro leaves into large pieces by hand. Drain the liquid from the black beans (or canned beans).
- 4
Step 4
Rinse the shrimp thoroughly.
- 5
Step 5
In a skillet, heat a little oil, add the shrimp and desired shrimp spices (salt, pepper, cayenne pepper, curry—anything you like).
- 6
Step 6
Quickly sauté the shrimp until they turn pink.
- 7
Step 7
Drain the water from the cooked rice. Add a small amount of rice vinegar to the rice, along with salt and sugar to taste. Mix well.
- 8
Step 8
When the rice cools to room temperature, begin assembling the salad. Add the beans to the rice, mix well.
- 9
Step 9
Add the shrimp and chopped vegetables. Mix well.
- 10
Step 10
Shrimp and rice salad is ready. ;)