Sticky Rice Salad with Shrimp
Fresh and vibrant, this 15-minute Vietnamese-style shrimp and rice salad is full of fresh crunchy vegetables, roasted peanuts and a sweet-and-sour lime sauce.
Ingredients
- 1 ¼ cups cooked short grain rice
- 4 ounces cooked and peeled shrimp
- 1 large carrot peeled and sliced into matchsticks
- 1 Persian cucumber sliced into half-moons
- 1 green onion white and light green sections thinly sliced diagonally
- ¼ cup fresh cilantro or mint leaves
- 1 tablespoon roasted peanut oil
- 1 tablespoon fresh lime juice
- 1 tablespoon granulated sugar
- 2 teaspoons fish sauce
- ½ teaspoon crushed red chili
- 2 tablespoons crushed roasted unsalted peanuts
Instructions
- Heat the rice on high in a microwave until warm throughout, about 1 minute. Transfer to a medium bowl and cool 5 minutes.
- Add the shrimp, carrot, cucumber, green onion and cilantro
to the bowl. Add the peanut oil and gently toss the salad until combined. - In a small bowl, stir together the lime juice, sugar, fish sauce and chili until the sugar is dissolved. Spoon 2 tablespoons of the sauce over the rice salad.
- Sprinkle the salad with the peanuts and serve, with additional sauce on the side.
Notes
- If you have concerns about peanut sensitivities, substitute cashews or almonds or omit the nuts entirely.
Nutrition
Calories: 727kcalCarbohydrates: 76gProtein: 39gFat: 30gSodium: 916mgFiber: 5gSugar: 12g
