Rice, Shrimps, Mango, and Peanut Salad
Despite the cold, snowy weather of the last few days, I suggest you this delicious rice, shrimps, mango, and peanut salad for a small fresh and exotic touch. The ideal recipe either for an intimate dinner, or simply for lunch!
Per serving (including side dish) : 426 calories / 40 g carbs / 7 g fat/ 24 g proteins / 4 g fibre
250 ml (1 cup) low-sodium chicken broth
125 ml (1/2 cup) basmati rice
15 ml (1 tablespoon) fish sauce
15 ml (1 tablespoon) rice vinegar
Juice from a lime
250 ml (1 cup) small shrimps, peeled
500 ml (2 cups) spinach
1 mango, cubed
1 sweet red pepper, cubed
5 cilantro sprigs, chopped (leaves only)
30 ml (2 tablespoons) peanuts, dry roasted and unsalted
Salt and pepper, to taste
1. In a pan, bring the chicken broth to a boil, then add the rice and cook according to directions. Let cool down and set aside
2. To make the salad dressing, whisk together in a small bowl the fish sauce, rice vinegar, and lime juice. Set aside.
3. In a large bowl, add the shrimps, spinach, mango, sweet red pepper, and cilantro. Add the rice once it is cold, and then blend with the salad dressing.
4. Refrigerate for about 30 minutes before serving.
By Sophie Blais