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    SHRIMP RICE SALAD with lime and cumin dressing

    Shrimp rice salad is one of my preferred recipes for summertime. Rice pilaf tossed with steamed shrimp, fresh coriander and spices is a thing that remembers me seaside and vacation. This is the perfect recipe to prepare in advance for a picnic on the beach! Even if it is possible serve this shrimp rice salad hot, I prefer taste it at room temperature or cold. Basmati is the rice I prefer for this recipe, but Arborio, Jasmine, brown or wild will work great as well, just remember to adjust time and cook technique depending the kind of rice.

    SHRIMP RICE SALAD with lime and cumin

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    shrimp-rice-salad-cumin-lime

    • 1 Lb (450 g) shrimp
    • 9 oz (250 g) Basmati rice
    • 3 limes
    • 1 tbsp fresh cilantro
    • 4 tbsp extra virgin olive oil
    • 5 cups shrimp stock (alternatively vegetable broth)
    • 1 tbsp cumin seeds
    • 1 tsp black pepper
    • to taste table salt

    SHRIMP RICE SALAD with lime and cumin

    SHRIMP STOCK AND LIME SKIN

    Rinse and peel shrimp. If opt for shrimp broth (good choice!) click here and follow the steps to prepare it. Grate the green part of the limes skin and mix along with the olive oil and minced cilantro, then place the mixture into the fridge.

    SHRIMP RICE SALAD with lime and cumin

    MARINATED SHRIMP

    Pour the peeled shrimp in a bowl along with the juice of the limes , 1 pinch of salt and 1 pinch of black pepper. Cover the bowl with plastic wrap and marinate shrimp into the fridge at least 2 hour up to 1 night.

    Rice basmati and cumin

    PILAF RICE

    Pour the rice in a sieve. Rinse the rice under running water in order to eliminate all the starch. When the water passing through the rice  is clear, the rice will be ready to cook. Pour rice in a small pot, along with vegetable or shrimp stock, 1 dash of salt and 1 tbsp of whole cumin seeds. Cover the pot with an hermetic lid and cook over medium heat until the rice has absorbed all the water (about 9 mins). The rice has to be well cooked but not mushy.

    SHRIMP RICE SALAD with lime and cumin

    STEAMED SHRIMP

    Meanwhile the rice is cooking, raise the shrimp from marinate. Reduce half of shrimp into pieces long ½ inch, keep whole rest of shrimp. Steam the shrimp a couple of mins: they have to be cooked, but still crunchy.

    SHRIMP RICE SALAD with lime and cumin

    SHRIMP RICE SALAD

    Once the rice is cooked, let it reach room temperature as quick as possible. Stir the rice and toss with the olive oil, coriander and lime skin mixture. Add the shrimp as well. Stir shrimp rice salad, garnish with black pepper and serve.

    TAKE A LOOK AT THIS

    SHRIMP LINGUINE with "summer" cognac bisque

    SHRIMP LINGUINE with "summer" cognac bisque

    PRINTABLE VERSION

    SHRIMP RICE SALAD with lime and cumin dressing
     
    Print
    Prep time
    2 hours
    Cook time
    10 mins
    Total time
    2 hours 10 mins
     
    Shrimp rice salad is one of my preferred recipes for summertime. Rice pilaf tossed with steamed shrimp, fresh coriander and spices is a thing that remembers me seaside and vacation. This is the perfect recipe to prepare in advance for a picnic on the beach! Even if it is possible serve this shrimp rice salad hot, I prefer taste it at room temperature or cold. Basmati is the rice I prefer for this recipe, but Arborio, Jasmine, brown or wild will work great as well, just remember to adjust time and cook technique depending the kind of rice.
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: rice
    Cuisine: Asian
    Serves: 4
    Ingredients
    • 1 Lb (450 g) shrimp
    • 9 oz (250 g) Basmati rice
    • 3 limes
    • 1 tbsp fresh cilantro
    • 4 tbsp extra virgin olive oil
    • 5 cups shrimp stock (alternatively vegetable broth)
    • 1 tbsp cumin seeds
    • 1 tsp black pepper
    • to taste table salt
    Instructions
    1. SHRIMP STOCK AND LIME SKIN
      Rinse and peel shrimp. If opt for shrimp broth (good choice!) click here and follow the steps to prepare it. Grate the green part of the limes skin and mix along with the olive oil and minced cilantro, then place the mixture into the fridge.
    2. MARINATED SHRIMP
      Pour the peeled shrimp in a bowl along with the juice of the limes , 1 pinch of salt and 1 pinch of black pepper. Cover the bowl with plastic wrap and marinate shrimp into the fridge at least 2 hour up to 1 night.
    3. PILAF RICE
      Pour the rice in a sieve. Rinse the rice under running water in order to eliminate all the starch. When the water passing through the rice is clear, the rice will be ready to cook. Pour rice in a small pot, along with vegetable or shrimp stock, 1 dash of salt and 1 tbsp of whole cumin seeds. Cover the pot with an hermetic lid and cook over medium heat until the rice has absorbed all the water (about 9 mins). The rice has to be well cooked but not mushy.
    4. STEAMED SHRIMP
      Meanwhile the rice is cooking, raise the shrimp from marinate. Reduce half of shrimp into pieces long ½ inch, keep whole rest of shrimp. Steam the shrimp a couple of mins: they have to be cooked, but still crunchy.
    5. SHRIMP RICE SALAD
      Once the rice is cooked, let it reach room temperature as quick as possible. Stir the rice and toss with the olive oil, coriander and lime skin mixture. Add the shrimp as well. Stir shrimp rice salad, garnish with black pepper and serve.
    6. SHRIMP RICE SALAD with lime and cumin dressing
    3.5.3208

     

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    Reader Interactions

    Comments

    1. Shirley says

      June 25, 2018 at 11:09 am

      Have made this with your recipe before. Making it again. It’s delic. Thank you

      Reply
      • Filippo Trapella says

        June 25, 2018 at 1:52 pm

        Thanks Shirley!
        That makes me happy 🙂

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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