Shrimp Plate Recipe
Grilled shrimp served with rice and a fresh salad.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Rice
Salad
Method
Preparing the Shrimp
- 1
Marinate the Shrimp
In a mixing bowl, combine the olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Add the shrimp and toss to coat. Cover the bowl and let marinate in the refrigerator for at least 30 minutes.
- 2
Grill the Shrimp
Preheat the grill to medium-high heat. Skewer the marinated shrimp (if using wooden skewers, soak them in water for 30 minutes beforehand). Grill the shrimp for 2-3 minutes on each side or until they are pink and opaque. Remove from the grill and set aside.
Cooking the Rice
- 3
Rinse the Rice
Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.
- 4
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Preparing the Salad
- 5
Mix the Salad Ingredients
In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- 6
Dress the Salad
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.
Assembly
- 7
Plate the Dish
Serve the grilled shrimp alongside a generous scoop of the cooked rice and the fresh salad on the side.