Recipes

Jasmine Rice Salad with Spicy Shrimp

Something crazy happens when you make shrimp spicy. Mix them together with spices like paprika, cumin, ginger, and cayenne, then add the freshness of flat-leaf parsley or cilantro and they realize it’s a party. They start to dance to music only shrimp ears can hear.

It’s true!* When making this spicy shrimp and rice, mix your seasonings and see if you can spot that epic shrimp shimmy. They’re pretty shy, these little crustaceans, so you might have to leave the kitchen and peek around the corner to bear witness.

Whether you see it or not, rest assured that this combo of warming spices, fluffy jasmine rice, and bright lemon juice makes shrimp party their tiny pants off—and you just might find yourself dancing, too.

This spicy shrimp recipe comes to us directly from our jasmine rice producer, Michael Bosworth! Learn more about how we partnered with him to bring his barely broken White Jasmine Rice to you.

*It’s not true.

Prep15

Cook40

4-6 Servings

Ingredients

Rice Salad

2 cups of Imperfect Foods White Jasmine Rice
3 cups water
3 tbsp fresh lemon juice
1 ½ tbsp red wine vinegar
2 tsp 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
1 ½ tbsp finely chopped tarragon
Salt and freshly ground cracked pepper to taste

Spicy Shrimp

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

Directions

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.)
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.
In a small bowl, whisk combining lemon juice, vinegar and mustard. Gently whisk in olive oil and season with salt and pepper.
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.
Pour the cooked shrimp and juices over the rice salad and mix well. Serve warm, at room temperature, or chilled.