Salads

Brown Rice Salad with Shrimp and Avocado

By: Ginny Mahar
Brown-Rice-Salad-with-Shrimp-and-Avocado

Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo-friendly

I came upon this recipe by way of my dear friend Brooke, who tore the original out of an issue of Women’s Health on a plane ride to come see me and meet my then-brand-new baby boy, James. It had been years since Brooke and I had seen each other, but we instantly fell right back into doing what we do best: cooking and talking about the things we were going to cook.

When we sat down to this, it looked so good and light and satisfying all at the same time. And the best part was, it met my nutrition requirements. James, who was on a diet of 100% breastmilk at the time, was getting colicky every time I ate corn or dairy, so I had omitted them from my diet.

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James grew out of most of his food sensitivities, but now, years after my postpartum hypothyroidism diagnosis, followed by a Hashimoto’s diagnosis, I have a set of my own. Once again, this recipe satiates my needs and culinary desires (unless I’m on a strict Paleo or AIP regimen). It’s dairy, corn, and gluten-free, and it also happens to be thyroid-nourishing.

Here’s some info about the thyroid-friendly nutrients in this dish:

Brown Rice Salas with Shrimp and Avocado

Crunchy cucumber, creamy avocado, chewy brown rice, and plump shrimp make for a light yet satisfying meal. Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo-friendly** (see note).  

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 728 kcal

Ingredients

  • 5 cups cooked short-grain brown rice
  • 1 lb raw medium shrimp peeled and deveined
  • 1 tbsp. minced fresh ginger
  • 2 tbsp. rice wine Mirin or sake
  • 2 tsp. avocado oil
  • 2 small ripe avocados
  • juice of 1/2 lemon
  • 1 cup quartered and sliced English cucumber
  • 1/4 cup sliced green onion
  • 1 lemon quartered, for garnish

FOR THE DRESSING:

  • 2 tbsp. Tamari or coconut aminos
  • 2 tbsp. seasoned rice vinegar
  • 1 tbsp. coconut sugar
  • 1 tbsp. lemon juice (approx. 1/2 lemon)
  • 1 1/2 tbsp. rice wine (Mirin) or sake
  • 1 1/2 tbsp. toasted sesame oil
  • 1/4 tsp. fine sea salt

Instructions

  1. If you haven't already*, cook the brown rice according to package instructions. Spread the rice on a sheet pan to cool. This dish tastes best if the rice is room temp when mixed, rather than warm.

  2. In a small bowl combine the shrimp, minced ginger, 2 tablespoons Mirin, and 2 tsp. avocado oil. Toss to coat and set aside.
  3. In another small bowl combine dressing ingredients. Whisk until salt and sugar are completely dissolved and set aside.
  4. Heat a medium skillet over medium-high heat. Add shrimp and marinade, and saute until shrimp are cooked through and opaque, about 2 to 3 minutes. Drain off excess liquid and set aside to cool.
  5. Slice avocado and squeeze with the juice of 1/2 lemon. Set aside. In a large mixing bowl combine rice, shrimp, cucumber, dressing and green onion. Toss lightly to combine. Taste and adjust seasonings. Divide salad among plates, top with avocado slices, garnish with lemon wedges, and serve.

Recipe Notes

*1 hr of cooking time was provided above for cooking the brown rice

** This recipe is compliant with the Almost-Paleo dietary level for Thyroid30, so long as you use coconut aminos instead of tamari.

Ginny-Mahar-Co-Founder-Thyroid-Refresh

About the Author

Thyroid Refresh Co-founder Ginny Mahar is the mom and recipe blogger formerly known as Hypothyroid Chef. After struggling with the residual symptoms of Hashimoto’s for over four years, she embarked on her own process of adopting a thyroid-specific diet and lifestyle. Within one year, she restored her vitality and lowered her thyroid antibodies by half. Ginny is a passionate advocate of supporting others on their journeys toward better health. She is a Cordon Bleu trained chef, cooking instructor, writer, and entrepreneur.