Shrimp with Dill Dressing



  • 1 cup mixed basmati and wild rice, rinsed

  • Zest and juice of 1 lime

  • 2 tbsp canola oil, divided

  • 2 tsp sesame oil

  • 1 tbsp soy sauce

  • 250 g broccoli florets

  • 250 g snow peas, halved

  • 500 g large peeled and deveined shrimp

  • 1 yellow pepper, seeded and sliced

  • 3 scallions, sliced

  • 4 tbsp chopped fresh dill

  • Salt and pepper


  • 1. Cook rice with lime zest according to package instructions. Drain and add to wide salad bowl. Discard zest.

  • 2. Whisk 1 tbsp lime juice, 1 tbsp canola oil, sesame oil, soy sauce, salt and pepper in small bowl. Drizzle dressing over rice and stir to mix. Spread out rice in bowl and leave to cool.

  • 3. Steam broccoli over pot of boiling water 4 minutes. Add snow peas and steam 2 minutes. Drain vegetables and refresh under cold running water.

  • 4. Heat remaining canola oil in skillet. Add shrimp; cook over high heat until cooked through, 1–2 minutes per side. Remove from heat and sprinkle with remaining lime juice.

  • 5. Add pepper, scallions and dill to rice; stir gently. Pile shrimp on top and serve.

Serves 4