Shrimp 'N Rice Salad
A refreshing shrimp and rice salad featuring crunchy vegetables and a creamy dressing, perfect for light lunches or summer gatherings, appealing to seafood and salad lovers.
Ingredients
Instructions
- In a large bowl, mix shrimp, rice, celery, olives, green pepper, and minced onion; cover and chill.
- Just before serving, mix salt, pepper, and mayonnaise; toss with the shrimp mixture.
- Spoon the mixture onto crisp greens and garnish with tomato wedges.
- Serve with French dressing and lemon wedges.
Tips & Substitutions
For a flavor boost, consider adding some fresh herbs like dill or parsley to the salad. If you don't have shrimp on hand, cooked chicken or canned tuna can be excellent substitutes. Using brown rice instead of white can enhance the nutritional profile of the dish. A squeeze of lime juice can also brighten the flavors, making it a delightful twist similar to the Lime-Seasoned Salmon.
Serving Suggestions
Serve the shrimp salad on a bed of crisp greens like romaine or spinach for added crunch. It pairs beautifully with a light vinaigrette or French dressing, and a side of crusty bread can complete the meal. For a heartier option, consider serving it alongside a bowl of Clam Chowder(12 Servings) for a satisfying seafood feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat until just heated through, as excessive heat can make the shrimp tough. Alternatively, enjoy it cold as a refreshing meal or snack.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp 'N Rice Salad contains roughly 247 calories, with 5g protein, 23g carbohydrates, and 17g fat. It is an excellent source of vitamin C (225% of the Daily Value) and dietary fiber (30% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2197mg per serving (96% 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 use frozen shrimp for this recipe?
Yes, frozen shrimp is a convenient option. Just thaw them thoroughly before cooking. Place them in a bowl of cold water for about 15-20 minutes or leave them in the refrigerator overnight. Ensure they are cooked and cooled before adding them to the salad.
What kind of rice works best for this salad?
While white rice is traditional, using brown rice can add more fiber and nutrients. Jasmine or basmati rice also works well for a fragrant touch. Just ensure the rice is cooked and cooled before mixing it into the salad to maintain the right texture.
Can I make this salad in advance?
Absolutely! You can prepare the shrimp mixture a few hours ahead of time and store it in the refrigerator. However, it’s best to add the mayonnaise just before serving to prevent the salad from becoming too soggy. This allows the flavors to meld without compromising texture.
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).