YOUR SOLIN GENERATED RECIPE
Crispy Rice Salad with Ginger-Lime Shrimp
A vibrant, crunchy rice salad topped with succulent ginger-lime shrimp, fresh cucumber, and red bell pepper. The dish is finished with a tangy lime dressing and a touch of olive oil for a satisfying balance of textures and flavors that will awaken your senses.
INGREDIENTS
6 ounces Shrimp
1/2 cup Cooked White Rice
1/4 cup Cucumber slices
1/4 cup Red Bell Pepper
1 teaspoon Olive Oil
2 tablespoons Lime Juice
1 teaspoon Fresh Ginger
Handful of Chopped Cilantro & Scallions
PREPARATION
Begin by rinsing and patting dry the shrimp. Season lightly with salt and pepper as desired.
Heat the olive oil in a nonstick skillet over medium-high heat. Add the cooked white rice and lightly toast it until it develops a crispy texture, stirring occasionally.
Remove the rice from the skillet and set aside. In the same skillet, add the shrimp and a small pinch of salt. Cook the shrimp for about 2 minutes on each side until they turn pink and are cooked through.
While the shrimp cooks, in a bowl combine the lime juice and grated fresh ginger to form the dressing.
Assemble the salad in a bowl by layering the crispy rice, then adding diced cucumber and red bell pepper. Top with the cooked shrimp.
Drizzle the ginger-lime dressing over the salad and finish by sprinkling chopped cilantro and scallions.
Toss gently to combine and serve immediately.