Asian Shrimp and Black Rice Salad

Asian Shrimp and Black Rice Salad

By Serena Bakes Simply From Scratch 


  • 1 cup Village Harvest Black Rice
  • 1 3/4 cup Water
  • 1 dash Salt
  • 3 tablespoons Rice Vinegar
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Toasted Sesame Seed Oil
  • 1 1/2 teaspoons Honey
  • 1 teaspoon Tamari Soy Sauce
  • 1 teaspoon Ginger, Fresh Grated
  • 1/2 teaspoon Granulated Garlic
  • 1 1/4 pounds Large Shrimp, Peeled and Deveined
  • 1 large Mango, Diced
  • 2 cups Fresh Pineapple, Diced
  • 4 ounces Kale Sprouts or Baby Kale
  • 1/2 whole Large Bunch Cilantro, Roughly Chopped


  1. In a medium size saucepan add black rice, water, and dash of salt.Bring to a boil, cover, reduce heat to low, and simmer for 30 minutes. Remove from heat and allow to rest for 5-7 minutes. Fluff with a fork.
  2. To make Asian Vinaigrette: In a jar with a tight fitting lid add rice vinegar, olive oil, sesame seed oil, honey, soy sauce, ginger, and granulated garlic. Shake together until emulsified.
  3. Heat a large pan over medium-high heat and add 2 tablespoons asian vinaigrette and shrimp. Cook shrimp 2-5 minutes until pink and flip over. Cook on other side until pink. Be careful not to overcook shrimp, shrimp are done when they turn pink on both sides.
  4. In a large bowl stir together cooked black rice, cooked shrimp, mango, pineapple, kale, cilantro, and drizzle with asian vinaigrette. Toss until well combined.
  5. Serve salad warm or cold.

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