Fiesta Rice and Shrimp Salad
GOYA Fiesta Rice Meets a Healthy Shrimp Recipe!GOYA® Fiesta Rice is a festive mix of long grain and wild rices, peas, corn, and zesty spices simmered in savory chicken broth. On its own, it's a delicious accompaniment to meats and seafood. But don't stop there: It has all the right flavors for a zesty summer rice salad -- with a Latin twist.
Just add fresh shrimp, herbs, veggies, GOYA® Fancy Pimientos, and GOYA® Manzanilla Olives. Splash on a tangy lemon dressing for a quick, fiesta rice recipe that’s light in calories and long on flavor.
Prep time: 10 min.
Total time: 40 min.
1 lb. large shrimp
1/4 cup plus 2 tbsp. GOYA® Extra Virgin Olive Oil
1 box (8 oz.) GOYA® Fiesta Rice
1/4 cup GOYA® Lemon Juice
1/2 medium red onion, finely chopped (about 1/2 cup)
1 jar (4 oz.) GOYA® Fancy Pimientos, drained and finely chopped
8 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced
2 tbsp. finely chopped fresh cilantro
|1.||Bring 2 cups water to boil in medium saucepot over medium-high heat. Add shrimp. Remove pot from heat; let sit until shrimp turn pink and opaque, about 5 min. Using slotted spoon, remove shrimp from water; set aside to cool. Peel and devein shrimp; discard shells.|
|2.||Return water to stove; bring to boil. Stir in 2 tbsp. olive oil and rice mix. Reduce heat to medium low. Cook, covered until rice absorbs water and is tender, about 25 minutes. Transfer rice to refrigerator to cool completely.|
|3.||Meanwhile, in medium serving bowl, mix together remaining olive oil, lemon juice, onions, pimientos, olives and cilantro until combined. Stir in cooled rice and shrimp; toss to coat completely with dressing.|