Rice Salad with Citrus, Baby Spinach, and Shrimp

The rice salad with citrus, baby spinach, and shrimp is a fresh and tasty recipe, perfect for a summer meal or a colorful buffet.

Ingredients

• 200 g basmati or parboiled rice
• 200 g cleaned shrimp
• 1 orange
• 1 grapefruit
• 1 lemon
• 100 g fresh baby spinach
• Salt and pepper to taste
• Extra virgin olive oil
• A bunch of chives (optional)

Preparation

1. Cook the rice in plenty of salted water following the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Let it cool completely.
2. Meanwhile, cook the shrimp. You can boil them in salted water for a few minutes (until they turn pink) or sauté them in a pan with a drizzle of oil. Peel and segment the citrus fruits, taking care to remove the white membrane that can be bitter.
3. In a large bowl, mix the cooled rice with the citrus segments.
4. Add the roughly chopped baby spinach and the shrimp. Dress everything with extra virgin olive oil, salt, pepper, and lemon juice.
5. If desired, add chopped chives for an extra touch of flavor and color.
6. Let the rice salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Fun Fact

The pairing of rice and citrus is a fusion of flavors inspired by Mediterranean and Asian cuisines, where the use of citrus in savory dishes is very common. This dish can be customized with endless variations: for example, you can add toasted almonds for a crunchy touch or some grated fresh ginger for a hint of exotic spice.