5.17.16 Grilled Shrimp, Sugar Snap Peas and Red Rice Salad - WFSB 3 Connecticut

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5.17.16 Grilled Shrimp, Sugar Snap Peas and Red Rice Salad

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Grilled Shrimp, Sugar Snap Peas and Red Rice Salad

Yield: 4 servings

Red rice has a nutty  flavor and high nutritional value which makes it more flavorful and satisfying than brown or white rice.

3 tablespoons vegetable oil, divided

1tablespoon minced fresh ginger, divided

1/4 teaspoon  crushed  red pepper flakes

1 pound large shrimp, peeled  and deveined

2 tablespoons rice wine vinegar

1tablespoon fresh lime juice

2 tablespoons soy sauce

1teaspoon  brown sugar

1teaspoon sesame  seeds, toasted

3 cups cooked and chilled red rice (about 11/4 cups uncooked)

1 ripe mango, flesh sliced in 1/4-inch cubes

4 green onions, thinly sliced

11/2 cups sugar snap peas, ends trimmed

1teaspoon toasted  sesame oil

8 {6-inch) bamboo skewers, soaked in water for 30 minutes

For the madnated shrimp: In a medium bowl, add 1tablespoon vegetable oil, 1 teaspoon ginger, crushed  red pepper and shrimp. Toss to coat shrimp, cover and refrigerate for 1 hour.  {Alternatively, use a vacuum sealer or instant marinator to reduce the marination time to 30 minutes.)

In a large bowl, add remaining 2 tablespoons oil, 2 teaspoons ginger, vinegar, lime juice, soy sauce, brown sugar, sesame oil; whisk to combine. Add rice, mango and green onion; toss well. Cover and set aside.

Bring a medium pot of water to a boil, and season  liberally with salt.  Add sugar snap peas and cook until crisp-tender, about 1 minute. Drain peas through  a colander and transfer to medium bowl. Toss peas with sesame oil and seeds and season  with salt and pepper, set aside.

Heat a grill or grill pan to medium-high. Thread 3 shrimp onto each skewer. Season skewers with salt and pepper. Grill shrimp until just opaque in center, about  2 minutes per side. To serve: Spoon salad in center  of large platter or individual salad plates. Surround with seasoned  snap  peas. Top salad with grilled shrimp skewers and serve.