Black rice salad with vegetables and shrimp
Looking for a vibrant and healthy meal? This **black rice salad** with succulent **shrimp** and colorful **vegetable salad** is a **gourmet salad** that’s surprisingly easy to make! Ready in just 50 minutes, this **rice salad recipe** is a fresh and satisfying way to enjoy a **dairy-free, gluten-free, egg-free, nut-free, soy-free, sesame-free, pescatarian, mediterranean-diet** delight. Get the complete **shrimp salad** recipe and bring a burst of flavor to your table!
Dietary Information
Servings:
- 1
To prepare the black rice salad with vegetables and shrimp, first of all, put the black rice to cook in boiling salted water 1. Meanwhile, cut the yellow peppers, remove the stem, seeds and internal filaments 2. Then cut them into strips, then into small cubes 3.
- 2
Do the same with the red peppers 4. Cut the tomatoes in half and remove the seeds and pulp 5, then cut them into cubes 6.
- 3
Trim the zucchini 7, cut them into slices 8 and then into cubes 9.
- 4
Now dedicate yourself to cleaning the shrimp. Cut off the head, tail and carapace 10, remove the intestine 11 and cut the pulp into pieces 12.
- 5
Pour a drizzle of oil into a pan 13, add the shrimp 14, sauté them for 1-2 minutes 15 and set aside.
- 6
In the same pan, put the peppers 16 and the zucchini 17. Season with salt and pepper 18 and cook over high heat.
- 7
Drain the rice 19 and collect it in a large bowl. Let it cool completely. Then add the sautéed vegetables 20 and the tomatoes 21.
- 8
Add the shrimp 22, fresh marjoram 23 and a drizzle of oil 24.
- 9
Mix everything 25 and plate. Complete with a few more marjoram leaves 26. The black rice salad with vegetables and shrimp is ready to be served 27.
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