This Asian-inspired pecan, shrimp and rice salad is a quick meal that will keep you energized and satisfied as you power through your day.
In just 10 minutes, enjoy fluffy Minute® Instant Premium Rice combined with cooked shrimp, toasted pecans and chopped green onions all drizzled with teriyaki dressing.
Prepare rice according to package directions. Cool completely.
Mix rice, shrimp, green onions and pecans in a large bowl.
Whisk together teriyaki sauce and oil in a small bowl, until well blended. Add to rice mixture and toss to combine. Serve salad at room temperature, or chilled.
To toast nuts, line a baking sheet with parchment paper and spread the nuts in a single layer. Bake at 350°F for 5-7 minutes, or until lightly toasted.
If you’re using raw shrimp, marinate them beforehand in a small amount of the teriyaki sauce for added flavor.
For added savory flavor, cook the rice in vegetable or chicken broth, instead of water.
To increase the whole-grain factor, use Minute® Instant Brown Rice.
Want more veggies? Add in matchstick carrots, or bean sprouts, coleslaw mix or corn.
This refreshing rice salad is a great addition to your next barbecue! Serve it alongside our Corn and Edamame Rice Salad or our tasty Red Beans and Rice recipe, for a range of textures, colors and delicious flavors. Alternatively, bring it with you for a quick and simple lunch you can enjoy at school or the office.
This simple dish is a great meal prep option that will help ward off hunger pangs thanks to premium rice grains, protein-packed shrimp, nutty pecans and a savory dressing. If you plan on taking this salad with you to work or school, we suggest you save the teriyaki sauce mixture in a separate container. When you’re ready to eat, simply mix together, and enjoy.
If you’re missing a touch of green, grab some large lettuce leaves and make these into teriyaki shrimp and rice salad lettuce wraps at home or simply serve with a leafy green lettuce side salad.
If you’re not a fan of shrimp, swap them out for marinated tofu, chicken or beef.