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Jasmine Rice Salad with Spicy Shrimp

  • Author: Misfits Market



Rice Salad

  • 2 cups Odds & Ends Barely Broken White Jasmine Rice
  • 3 cups water
  • 3 tablespoons fresh lemon juice
  • 1½ tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • ½ cup extra-virgin olive oil
  • ¾ cup finely diced celery
  • ¾ cup finely diced red onion
  • ¼ cup + 4 tbsp finely chopped flat-leaf parsley or cilantro
  • 1½ tablespoons finely chopped tarragon
  • Salt and freshly ground cracked pepper to taste

Spicy Shrimp

  • pounds shrimp, shelled and deveined
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • ½ tablespoon + ½ teaspoon sweet paprika
  • ½ tablespoon ground cumin
  • ¾ teaspoon ground ginger
  • ¼ teaspoon cayenne pepper
  • Salt to taste
  • ½ cup flat-leaf parsley or cilantro, coarsely chopped


  1. In a large saucepan, add rice to salted water and bring to a boil. Reduce heat to low, cover and cook until water is fully absorbed and rice is tender, about 18-20 minutes. (Note: Rice may be prepared using any method, such as using a rice cooker, steamer, etc.)
  2. Heat olive oil in a very large skillet. Add the garlic, paprika, cumin, ginger, cayenne and cook over medium heat until fragrant, about 2 minutes. Add shrimp stirring until shrimp are pink, about 2-4 minutes. Season with salt and stir in the cilantro.
  3. In a small bowl, whisk combining lemon juice, vinegar and mustard. Gently whisk in olive oil and season with salt and pepper.
  4. Once the rice is done, fluff with a fork and transfer to a large bowl. Gently fold in lemon vinaigrette. Cool and add celery, onion, parsley and tarragon.
  5. Pour the cooked shrimp and juices over the rice salad and mix well. Serve warm, at room temperature, or chilled.