Brown Rice Salad with Shrimp
Elevate your lunchtime routine with this vibrant and wholesome Brown Rice Salad with Shrimp! Packed with hearty, nutty brown rice, plump and juicy sautéed shrimp, and a medley of fresh vegetables like cherry tomatoes, crisp cucumber, and sweet red bell pepper, this salad is as nourishing as it is colorful. Tossed in a zingy lemon-honey dressing and finished with aromatic parsley and a hint of garlic, every bite bursts with bright, tangy, and savory flavors. Perfect for meal prep or a light dinner, this protein-packed recipe is ready in under an hour and makes for a refreshing, satisfying dish whether served chilled or at room temperature. Healthy, flavorful, and easy to make, this Brown Rice Salad with Shrimp will quickly become your go-to weeknight favorite!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 medium red bell pepper, diced
- 0.25 cup red onion, finely chopped
- 0.25 cup parsley, chopped
- 3 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
Instructions
Rinse the brown rice under cold water and combine it with 2 cups of water in a medium-sized pot. Bring to a boil, reduce heat to low, cover, and simmer for 30-35 minutes or until the rice is tender and water is absorbed. Fluff with a fork and let it cool.
While the rice is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet, season with salt and black pepper, and cook for 2-3 minutes per side or until pink and fully cooked. Remove from heat and set aside to cool.
In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, honey, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooled brown rice, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and baby spinach.
Add the cooked shrimp to the salad and drizzle with the prepared dressing. Toss everything gently until well combined.
Taste and adjust seasoning with additional salt or lemon juice if needed.
Serve immediately or chill in the refrigerator for 15-20 minutes before serving for a refreshing twist.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 6.6 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
