Shrimp and Rice Salad With Pineapple Vinaigrette

By Molly O’Neill

Published March 14, 1998

Total Time
15 minutes
Rating
3(11)
Comments
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Featured in: Food; The Pineapple Parable

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Ingredients

Yield:6 servings

FOR THE VINAIGRETTE

  • 1 cup ½-inch cubes pineapple

  • 1 dried red chili pepper, seeded

  • 1 teaspoon lemon zest

  • 2 tablespoons lemon juice

  • 1 small shallot, sliced

  • 1 clove garlic, sliced

  • ⅓ cup safflower oil

  • ½ teaspoon kosher salt

  • A few grinds black pepper

FOR THE SALAD

  • 2 tablespoons basil-flavored olive oil

  • 1 ¼ pounds peeled rock shrimp

  • Salt to taste

  • 5 cups cooked jasmine rice, cooled

  • 3 scallions, thinly sliced

  • ½ cup coarsely chopped basil

  • ¼ cup coarsely chopped mint

  • 2 tablespoons finely chopped cashews

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

52 grams carbs; 152 milligrams cholesterol; 482 calories; 6 grams monosaturated fat; 11 grams polyunsaturated fat; 2 grams saturated fat; 20 grams fat; 4 grams fiber; 842 milligrams sodium; 25 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the vinaigrette, process all the vinaigrette ingredients in a blender until smooth. Set aside.

  2. Step 2

    To make the salad, heat the basil oil over high heat and add the shrimp. Season with salt and saute until the shrimp just turn pink, about 3 minutes. Set aside to cool.

  3. Step 3

    When ready to serve, combine the vinaigrette, shrimp, rice, scallions, basil and mint and toss. Garnish with cashews and serve.

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Ratings

3 out of 5
11 user ratings
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Comments

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cdkeagy

Make sure to use a rice that will hold together in the sauce. Ours kind of got clumpy and then the vinaigrette didn’t help. It think stuck to the meat and was an unappealing look. So firm rice and plate the meat on top. The flavor profile is nice though.

Cathy

Just too bland for my family. However, the pineapple vinaigrette was flavorful. The rock shrimp was tasteless and simply disappeared into the dish. Perhaps more heat would have saved the salad.

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