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🍽️ Fruity Rice and Shrimp Salad

557 kcal · 30 min · 4 servings

Ingredients

• 100 g long-grain rice
• 50 g wild rice
• 0.5 fresh pineapple
• 2 egg yolks
• 0.5 untreated orange (juice and zest)
• juice of one lemon
• 2 tbsp coconut milk
• 1 tsp curry
• 0.25 l vegetable oil
• 2 tbsp cognac
• 150 g shrimp
• 1 mung bean sprouts
• salt

Instructions

1. 1. Bring water with salt to a boil and cook the long-grain rice in it for 20 minutes.
2. 2. Bring the wild rice with 200 milliliters of water to a boil and let it cook on low heat for 40 minutes.
3. 3. Drain both types of rice and mix them in a bowl.
4. 4. Peel the pineapple and remove the hard core.
5. 5. Cut the pineapple flesh into thin sticks.
6. 6. Whisk the egg yolk with the orange zest, orange juice, lemon juice, coconut milk, curry, and pepper.
7. 7. Stir the oil into the dressing mixture.
8. 8. Mix the mayonnaise with the cognac.
9. 9. Add the rice mixture, the pineapple sticks, the shrimp, and the sprouts to the mayonnaise mixture.
10. 10. Let the salad marinate for 30 minutes.
11. 11. Toast the coconut flakes in a non-stick pan without fat.
12. 12. Sprinkle the toasted coconut flakes over the salad before serving.

Nutrition per serving

• kcal: 557
• Protein: 16 g · Fett/Fat: 31 g · Carbs: 55 g