Brown rice, shrimp, and mango salad with a sour, aromatic Gose vinaigrette made with Maltese Gose beer. Complete, nutritious, and perfect to prepare the night before for an August beach lunch.
Ingredients (serves 4)
For the salad
- 300 g brown rice
- 400 g cooked shrimp (already peeled)
- 1 ripe mango
- 1 avocado
- ½ cucumber
- 1 small red onion
- Fresh mint, as needed
- Fresh cilantro, as needed (optional)
For the Gose vinaigrette
- 150 ml Maltese Gose beer
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey
- 1 teaspoon freshly grated ginger
- Salt and pepper, as needed
Method
- Rice – Cook the brown rice in salted water according to the package instructions (about 35–40 minutes). Drain and let it cool completely, spreading it out on a tray.
- Vinaigrette – Mix the Gose beer with the lime juice, oil, honey, and grated ginger. Emulsify well with a fork. Season with salt and pepper.
- Vegetables and fruit – Dice the mango, slice the avocado, cut the cucumber into rounds, and thinly slice the red onion.
- Assembly – In a large bowl, combine the cold rice, shrimp, mango, avocado, cucumber, and red onion.
- Dressing – Dress with the Gose vinaigrette and mix gently. Adjust the seasoning with salt.
- Resting – Add the chopped fresh mint and cilantro. Cover and refrigerate for at least 2 hours—preferably overnight. Serve cold with an ice-cold Maltese Gose!
Recommended beer
🍺 Maltese Gose – Its natural acidity and salty note enhance the sweetness of the mango and shrimp, creating a fresh, balanced vinaigrette that brings all the ingredients together.
Preparation time: 20 min | Cooking time: 40 min | Resting time: 2 hours (preferably overnight) | Difficulty: Easy
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