Search Results

Baja Shrimp and Rice Salad

Picture yourself at an outdoor beachfront restaurant along the coast in Mexico, leisurely lunching on this shrimp and rice salad full of citrus and chiles. Invite some friends to join you in this reverie and in no time you'll all be having your own fiesta!

Ingredients:

2 c long grain rice (basmati or jasmine)
1 large red bell pepper, seeded and cut into 1/4-inch dice
4 oz. feta cheese
1/4 c fresh mint leaves, finely chopped
6 tbsp. Made in Napa Valley Baja Marinade and Dipping Sauce (or try Made in Napa Valley Tropical Fruit Salsa)
2 tbsp. olive oil
2 tbsp. water, juice of one lime
1 lb. cooked and peeled shrimp (31-40 count)
2 ripe avocados, halved, pitted and cut into 1/2-inch cubes

Cover the rice with cold water and let sit 15 minutes.

Drain the rice and rinse 3 times.

In a large saucepan, combine the rice with 5 cups of water and 1 tsp. salt. Bring rice to a boil, reduce heat to medium-low, cover and cook until rice is tender, about 18 minutes.

Transfer the rice to a baking sheet, spread into a thin layer and refrigerate until cold, about 30 minutes.

In a large bowl, combine the cooled rice, red pepper, feta and mint.

In a small bowl combine the Baja Marinade and Dipping Sauce, oil, water and lime juice and mix well.

Stir the dressing and the shrimp into the rice mixture and serve topped with the diced avocado.

The rice salad can be made up to 4 hours ahead, but wait until you serve to add the avocado to the salad so that it does not discolor.

Used in this recipe:

Baja Marinade Dipping Sauce Chiles & Lime