Avocado and Brown Rice Salad with Spicy Shrimp
Our favorite fish tacos inspired this one-bowl main dish salad, perfect for simple, warm weather dining. The shrimp have a gentle heat, but those who like a little more spice can add a little crushed red pepper to their serving. We also like to serve with crumbled tortilla chips for a little crunch… your choice!! Either way, YUM!
Ingredients
- 1-1/4 cups uncooked brown rice
- 1 pound uncooked shrimp shelled and deveined
- 1 tablespoon olive oil
- 2 teaspoons finely chopped garlic
- ¼ teaspoon crushed red pepper and more for serving, if desired
Orange-Lime Dressing:
- 1/3 cup fresh orange juice
- ¼ cup olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons finely chopped garlic
- 1/8 teaspoon each salt and pepper or more to taste
Salad
- 4 cups thinly sliced cabbage and kale mix or coleslaw mix see NOTES
- 1 large seedless orange peel and pith removed, sections cut into bite-sized pieces (about 1 cup)
- 1 medium avocado peeled, pitted and cut into bite-sized pieces
- 1 cup crumbled queso fresco 4 ounces
- ¼ cup sliced green onions white and light green part
- 1/4 cup chopped fresh cilantro and additional for serving
- Tortilla chips crumbled, optional
Instructions
- Cook brown rice according to package instructions until just tender; drain, rinse with cold water to stop rice from continuing to cook and spread out on a lightly oiled, rimmed baking sheet. Cover lightly with plastic wrap and set aside. You should have about 4 cups cooked rice.
- Meanwhile, toss shrimp with 1 tablespoon olive oil, 2 teaspoons garlic and ¼ teaspoon crushed red pepper. Refrigerate 15 to 30 minutes.
- Meanwhile, combine all dressing ingredients and whisk to combine. Season with additional salt and pepper to taste.
- In a large bowl combine brown rice, cabbage mix, orange, avocado, queso fresco, green onions and ¼ cup cilantro. Add dressing and toss gently; adjust salt and pepper to taste and set aside.
- Preheat gas grill to medium heat (350ºto 400ºF). Divide shrimp among six to eight metal or bamboo skewers (see NOTES), leaving a little space between shrimp. Grill shrimp until just firm and outside is light pink, 5 to 7 minutes, turning halfway through cooking.
- Serve shrimp on skewers atop rice salad or cool shrimp, remove from skewers and toss with rice salad. Serve with additional chopped cilantro, crushed red pepper, and tortilla chips, as desired.
- Makes 4 to 6 servings.
Notes
NOTES:
You can use your favorite cabbage mixture; I have used a mix including sliced kale, brussels sprouts, broccoli and green and red cabbages. You can also simply slice green and red cabbages. If using bamboo skewers, soak in water for 15 to 30 minutes before grilling or broiling. Shrimp can also be broiled or sauteed (without skewers) according to your preferred cooking method.
You can use your favorite cabbage mixture; I have used a mix including sliced kale, brussels sprouts, broccoli and green and red cabbages. You can also simply slice green and red cabbages. If using bamboo skewers, soak in water for 15 to 30 minutes before grilling or broiling. Shrimp can also be broiled or sauteed (without skewers) according to your preferred cooking method.