Broccoli And Shrimp Salad
A vibrant broccoli and shrimp salad with toasted almonds, fresh herbs, and a tangy vinaigrette, perfect for light lunches or outdoor gatherings with bold flavors.
Ingredients
- 2 cups broccoli, peeled, debudded and boiled 2 to 3 minutes ⓘ
- 3/4 pound in shell shrimp, cooked, peeled and deveined ⓘ
- 1 cup toasted almonds, slivered ⓘ
- 1 1/2 tablespoons parsley, minced ⓘ
- 2 cups brown rice ⓘ
- 4 cups chicken stock ⓘ
- 1 1/2 tablespoons chives, chopped ⓘ
- 1 cup oil ⓘ
- 6 tablespoons wine vinegar ⓘ
- 1/2 teaspoon salt ⓘ
- 2 tablespoons parsley, chopped ⓘ
Instructions
- Parboil the brown rice, then drain and cook it in chicken stock until tender.
- Add the cooked broccoli, peeled and deveined shrimp, toasted slivered almonds, minced parsley, and chopped chives to the cooked rice and mix well.
- In a separate bowl, combine the oil, wine vinegar, salt, and chopped parsley until smooth.
- Slowly whisk the vinaigrette into the salad mixture until evenly coated.
- Pour the salad into a serving dish and chill.
- Garnish with thin strips of pimento before serving.
Tips & Substitutions
For a more vibrant salad, consider using fresh herbs like basil or cilantro in place of parsley. You can substitute the almonds with walnuts or pecans if desired. If you're short on time, pre-cooked shrimp can also save you a step. Ensure the broccoli is bright green and crisp by not overcooking it during the parboil.
Serving Suggestions
This salad pairs beautifully with grilled chicken or a light fish dish. For a complete meal, serve it alongside crusty bread or a side of roasted vegetables. Garnish with thin strips of pimento for a pop of color and flavor that enhances the overall presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To refresh the salad before serving, add a splash of olive oil or vinegar. Avoid reheating the salad as the shrimp and broccoli may become mushy; it's best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli And Shrimp Salad contains roughly 1763 calories, with 60g protein, 120g carbohydrates, and 129g fat. It is an excellent source of vitamin C (392% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (196% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad in advance?
Yes, this salad can be made a day ahead. Just prepare the salad and dressing separately, then combine before serving. Chilling allows the flavors to meld beautifully, making it even more delicious.
What can I substitute for brown rice?
If brown rice isn't available, quinoa or couscous are excellent alternatives that will still provide a hearty base. Both options will complement the shrimp and broccoli well while offering a slightly different texture.
Is this salad suitable for meal prep?
Absolutely! This salad is perfect for meal prep. It holds up well in the fridge and can be portioned out for quick lunches. Just keep the dressing separate until you're ready to eat to maintain freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).