← All recipes

🥗 Fresh Rice and Shrimp Salad with Cucumber

409 kcal · 30 min · 4 servings

Ingredients

• 200 g Basmati rice
• 1 piece cucumber (approx. 300 g)
• 250 g shrimp (frozen)
• juice of one lemon
• 5 tbsp oil
• 1 clove garlic
• 1 tsp finely chopped parsley
• salt
• pepper (from the mill)
• 4 tbsp crème fraîche

Instructions

1. 1. Rinse the rice under cold water.
2. 2. Place the rice in a pot.
3. 3. Add water equal to 1.5 times the volume of the rice.
4. 4. Lightly salt the water.
5. 5. Cover the pot with a lid.
6. 6. Bring the water to a boil.
7. 7. Reduce the heat to the lowest setting.
8. 8. Let the rice cook for approx. 20 minutes.
9. 9. Peel the cucumber.
10. 10. Cut the cucumber in half lengthwise.
11. 11. Remove the core.
12. 12. Cut the cucumber flesh into small cubes.
13. 13. Prepare the shrimp according to the package instructions.
14. 14. Add lemon juice to a bowl.
15. 15. Add oil.
16. 16. Salt the mixture.
17. 17. Pepper the mixture.
18. 18. Press garlic into the bowl.
19. 19. Whisk the ingredients into a sauce.
20. 20. Remove the pot from the heat.
21. 21. Let the rice cool down until it is lukewarm.
22. 22. Place the lukewarm rice in a large bowl.
23. 23. Add the shrimp.
24. 24. Add the cucumber cubes.
25. 25. Add the sauce.
26. 26. Mix everything well.
27. 27. Finely chop the parsley.
28. 28. Add the parsley to the salad.
29. 29. Season the salad with salt and pepper to taste.
30. 30. Portion the salad into small bowls.
31. 31. Top each serving with one tablespoon of crème fraîche.

Nutrition per serving

• kcal: 409
• Protein: 17 g · Fett/Fat: 19 g · Carbs: 41 g