Peach, Cucumber and Shrimp Salad Over Rice

I finally seem to be getting back into the swing of things after moving house – and with the weather warming and stone fruit season upon us, this peach, cucumber and shrimp salad over rice seemed like the perfect dish! Once you add the salad over the rice, it’s really more of a bowl.. either way, it’s delicious, fresh, quick to make, and super easy! I love the warm rice paired with the sweet and sour, crunchy, and tangy flavours/textures. Thirty minutes with barely any prep, and you’ll be sitting down to this super tasty, fresh meal!

Notes

Peaches – I’ve never had peaches in a ‘salad’ before but this was a great taste discovery for me.. their flavor works so well with the sweet and tangy fish sauce. If you don’t have access/peaches aren’t your thing, mango would be a great substitute here.

Rice – because I wanted to keep this as an asian inspired dish, I used sushi rice to pair with the fresh salad.. however, if you prefer basmati, it’ll work just as well. If you do go for the sushi rice, try to soak it at least 30 minutes prior to cooking!

Portioning – I made two generous portions with the below ingredients, however, if you’re planning to serve this with a starter and possibly a desert, you could easily stretch this into 3 medium size portions.

Shrimp – I loved the shrimp flavor in this dish, but if it’s something you don’t like/are allergic to, pork could be a good substitute. If you’d like to keep this dish vegetarian, go for air fry tofu instead, and sub the fish sauce for soy sauce! I’ve added a recipe below that has the airfryer tofu instructions.

What You’ll Need

• 1 medium peach, pip removed and chopped into roughly 1″ cubes
• 1 cup chopped cucumber, roughly 1″ cubes
• 2 portions shrimp (raw, deveined and shell removed). 8-10 pp depending on the size
• 1 large handful chopped cilantro
• 1 tsp sesame seeds
• 1/4 cup thinly sliced red onion (optional)
• 2 tbsp fried shallots
• 1 cup sushi rice (or basmati rice)
• 2 tbsp rice vinegar (if you’re using sushi rice)
• salt
• chili flakes (optional)

Sauce

• 1/2 tsp finely chopped garlic
• 1/2 tsp finely chopped ginger
• juice of 1 freshly squeezed lime
• 3 tsp sugar
• 1/4 cup hot water
• 1 tbsp sesame oil
• 1 tbsp fish sauce

Peach, Cucumber and Shrimp Salad Over Rice

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5 from 1 review

• Author: Sheena
• Total Time: 35
• Yield: 2-3 1x

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Description

Delicious sweet peaches, paired with cucumber, shrimp, fresh cilantro, fried shallots, sesame seeds and a sweet tangy sauce. Served over fluffy sushi rice

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Ingredients

Scale 1x2x3x

• 1 medium peach, pip removed and chopped into roughly 1″ cubes
• 1 cup chopped cucumber, roughly 1″ cubes
• 2 portions shrimp (raw, deveined and shell removed). 8-10 pp depending on the size
• 1 large handful chopped cilantro
• 1 tsp sesame seeds
• 1/4 cup thinly sliced red onion (optional)
• 2 tbsp fried shallots
• 1 cup sushi rice (or basmati rice)
• 2 tbsp rice vinegar (if you’re using sushi rice)
• salt
• chili flakes (optional)

Sauce

• 1/2 tsp finely chopped garlic
• 1/2 tsp finely chopped ginger
• juice of 1 freshly squeezed lime
• 3 tsp sugar
• 1/4 cup hot water
• 1 tbsp sesame oil
• 1 tbsp fish sauce

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Instructions

1. Cook your rice according to packet instructions and set a timer while it boils in the background – I follow the ratio of 1 cup sushi rice (washed and soaked), to 1.2 cups water. Once the sushi rice is cooked, add the sushi vinegar, stir, and replace the lid and set aside.
2. In a small bowl, add all your sauce ingredients, stir, and set aside so the sugar has time to dissolve.
3. While your rice cooks, chop all your salad ingredients and add to a large mixing bowl (peach, cucumber, coriander, onion, fried shallots, sesame seeds, salt). Stir and set aside.
4. Lay your shrimp on some paper towel and pat dry with a second layer. Set a large frying pan over a high heat and add a dash of olive oil or coconut oil. Once the pan it hot, add the shrimp and fry for 2-3 minutes on one side, then flipping for 1-2 minutes on the other. Once the shrimp is no longer translucent, it’s ready – it cooks really fast. Remove from the heat and add to the mixing bowl and stir roughly.
5. Portion out your rice into 2 bowls (see serving suggestions under ‘notes’), then add your sauce to the mixing bowl with all you ready ingredients. Mix well, then add on top of the rice. Enjoy!

• Category: Lunch/Dinner
• Method: Stovetop
• Cuisine: Asian