Shrimp salad with black rice will help you load up on antioxidants! With beets, black rice, and a lemon-lime vinaigrette, this powerhouse gluten free salad recipe is great for “Spring Cleaning” your diet! It’s colorful, flavorful, and protein packed!
With our weather finally feeling like Spring, our cravings for cold salads reemerge. I love salads. The Kiwi loves salads. But we do not like BORING salads. In fact, the only way I will make a salad for us if it’s nutrient dense, has a balance of good carbs, fat, and protein, and is damn tasty!
Which is why I have this gluten free shrimp salad recipe for you today.
This shrimp salad serves a purpose. It’s great for athletes in training because it is PACKED full of antioxidants and is naturally gluten free, which can help reduce inflammation and speed up recovery.Print
- 1 cup black rice (or wild rice if you don’t have black)
- sea salt
- 1/2 cup cooked peas
- 1/4 cup lemon juice or a combo of lime/lemon juice
- 2 tablespoons rice vinegar or white wine vinegar
- 1/4 tsp mustard powder
- 1 tablespoon honey
- 1/4 cup olive oil or avocado oil
- 1/4 –1/3 cup fresh blueberries
- 3–4 tbsp chopped green or red onion
- 1 cup cooked then cooled beets (shaved or chopped)
- 1/4 cup shaved carrots
- 6oz Cooked shrimp (cocktail shrimp). We used Sizzlefish Shrimp – boiled for a few minutes in salt/water then drained and cooled.
- ground black pepper
- Optional add ins – Roasted chickpeas, pumpkin seeds, walnuts, feta, etc!
- Cook rice in a medium saucepan according to package. Wait till water boils, add rice and salt, reduce to heat and simmer until tender, 35-40 minutes. Drain well, rinse, pour into bowl, then let it cool.
- While that’s cooling, whisk together your lemon juice, vinegar, mustard, and honey and then add to oil, whisk again and add a pinch of sea salt and black pepper.
- Once you have your beets chopped and the rice is cooled, add the rest of your ingredients into the rice bowl. Pour in dressing and mix well. Add shrimp on top or mix in with the salad and dressing. They will turn a little pink due to beets and berries.
- Place salad in fridge until cooled and ready to serve.
- Feel free to add in more seasoning or dressing. Goes great with crunchy roasted chickpeas mixed in too.
This salad is super easy to make. Great for light meal or side dish.
Okay, now let’s talk about the antioxidants in this shrimp salad recipe!
- Beets – A source of phytonutrients called betalains. Has been shown to provide antioxidant and anti-inflammatory support. Plus support more nitrate flow to body, which can help muscular endurance!
- Black Rice – if properly prepared (soaked), can be low in phytic acid, which means minerals are more bioavailable. And Black rice is full of anythocyanin, an antioxidant and flavonoid that has tons of health perks and can fight disease!
- Berries – Anthocyanin-rich and can help with cognitive memory. Can also help fight oxidative stress (great for athletes).
- Shellfish/Seafood – Ahh yes, seafood! I adore thee. Why? It’s lean Protein and full of vitamins and minerals such as selenium, vitamin B12, niacin, zinc, and iron.
And a lemon-lime vinaigrette, this powerhouse salad is great for “Spring Cleaning” your diet! It’s colorful, flavorful, and protein packed!
How’s that for nutrition overload?
Either way, you’re gonna get more bang for your buck with this shrimp salad! So let’s eat up already, shall we?
Ever tried black rice? It’s delicious in this recipe, and in this Greek black rice caprese salad, too.