Peanut-Lime Sticky Rice Salad with Shrimp
Try this rice salad next time you’re looking for a new shrimp dish! White rice pairs deliciously with zesty flavors, completing a healthy and gluten-free meal in minutes.
Ingredients
1 pack Annie Chun’s Restaurant-Style Sticky White Rice
4 oz cooked 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
Method
Peel back the cover of Annie Chun’s Restaurant-Style Sticky White Rice at designated corner. Microwave on high for 1 minute. Transfer to a medium bowl and cool 5 minutes.
Add the shrimp, carrot, cucumber, green onion, cilantro, and peanut oil to the bowl. 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. Add 2 tablespoons of the sauce over the rice salad. Sprinkle the salad with the peanuts and serve with additional sauce on the side.
Recipe courtesy of Familystyle Food
