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Arugula Salad with Grilled Shrimp and Brown Rice

Arugula Salad with Grilled Shrimp and Brown Rice

 I've deconstructed the flavors of a bowl onto a rice plate with this Arugula Salad with Grilled Shrimp and Brown Rice.

Course Main Course
Cuisine Asian
Keyword rice dish, seafood main course, shrimp dish
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 562 kcal
Author Lisa Marie Todd

Ingredients

  • 2 cups of cooked brown rice

Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Grilled Shrimp with Garlic

  • 1/2 lb raw shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 garlic clove minced
  • Kosher salt
  • Freshly ground black pepper

Arugula Salad

  • 2 cups baby arugula packed
  • 1 cup fresh Italian parsley washed, leaves pick and stems discarded
  • 1 cup Persian cucumbers quartered and sliced
  • 1 Roma tomato deseeded and diced
  • 1 avocado diced

Instructions

To Make Rice Plates

  1. Grease the ramekin with a small amount of olive or canola oil.
  2. Spoon the rice into the ramekin, packing it down firmly. Don't fill them to the top. Keep a 1/4" space from the top of the ramekin.
  3. Cover with a small salad plate then gently flip the ramekin. You can also cover with a small piece of plastic wrap and flip the ramekin to release the rice. The rice should easily slip out and hold together.

To Prepare Salad

  1. In a small bowl, add the balsamic vinegar, honey. Whisk together. Slowly whisk in olive oil until combined well. Season with salt and pepper. You can also combine ingredients in a small jar and shake well. Set vinaigrette aside.
  2. In a medium bowl, combine oil, garlic, salt and pepper. Mix well until combined.
  3. Add shrimp and gently coat them with the mixture and set aside.
  4. Lightly oil a grill pan and preheat over medium-high heat.
  5. Grill shrimp for 2 - 3 minutes each side until opaque. Remove shrimp from pan and let cool slightly.
  6. Set aside 4 whole grilled shrimp to place on top of salad. Dice remaining shrimp into small bite-sized pieces. Set aside.
  7. In a large bowl, combine the arugula, parsley, cucumbers tomatoes and avocado. Gently toss.
  8. Pour the desired amount of vinaigrette over salad and toss until evenly coated. Add in the chopped grilled shrimp and gently toss again.

TO ASSEMBLE

  1. Take one oval rice plate and top with the desired amount of salad. Top with one whole grilled shrimp. Repeat for the remaining 3 rice plates. Serve immediately.