In the Kitchen: Floridian Shrimp and Rice Salad

In the Kitchen
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Nick Rabar from Avenue N joins us in the kitchen today making a light summer dish, Floridian Shrimp and Rice Salad.

  • 1.5 cups Jasmine Rice, cooked
  • 8oz. Gulf Shrimp, chopped
  • 1 Mango, peeled, cored, small dice
  • 1 Cucumber, peeled, diced
  • 2 Tablespoons Ginger, peeled, minced
  • 4 – 6 Scallions, sliced
  • 1 Jalapeño, no seeds, small diced
  • 2 Oranges, juiced, no seeds
  • 1 Lime, juiced, no seeds
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Olive Oil
  • Radish, sliced (optional, as needed)
  • Cilantro Leaves (optional, as needed)
  • Black Sesame Seeds (optional, as needed)
  1. Combine all ingredients.
  2. Top with optional radish, cilantro and sesame seeds.

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