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Zesty, flavorful, and fun. Serve this dish warm or prepare ahead of time and served chilled. However you choose to make it, this Mexican Rice Salad with Adobo Shrimp is a delicious dish perfect for a quick dinner or tapas!
From The Spice & Tea Exchange®4 tsp Adobo Spice Blend
From the Grocer2 TBS lime juice¼ cup rice vinegar1 lb large shrimp (16-20 ct), peeled and deveinedChopped romaine leaves2 cups of prepared hearty grain such as farro (or Himalayan Red Rice) 14 oz can black beans, rinsed and drained1 red bell pepper, finely chopped
COMBINE Adobo Spice Blend, lime juice, and rice vinegar. Reserve about half of the mixture to use later for dressing.TOSS the remaining half with the shrimp. Set aside to marinate for about 15 mins.HEAT a grill pan and spray with non-stick spray. Grill shrimp until pink and just cooked through, about 2 mins per side.COMBINE chopped romaine leaves with 2 cups prepared farro or rice. Toss with black beans and red pepper. Add shrimp and dress with reserved Adobo dressing.SERVE warm or chilled.
Yield: 4 servingsTotal Time: 29 minsPrep: 25 minsCook: 4 mins
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