Shrimp-Rice Salad
A refreshing shrimp and rice salad with crunchy water chestnuts, olives, and a flavorful mayonnaise dressing, perfect for light lunches or summer gatherings. Easy to prepare and customizable.
Ingredients
- 1 lb. deveined, cooked shrimp ⓘ
- 1 can water chestnuts, drained and sliced
- 1/2 cup sliced ripe olives ⓘ
- 1 1/4 cups mayonnaise ⓘ
- 1 teaspoon soy sauce ⓘ
- 1/4 teaspoon curry powder ⓘ
- 2 cups cooked, chilled rice ⓘ
- 1 cup chopped celery ⓘ
- 1/4 cup chopped green onions ⓘ
- 1 tablespoon lemon juice ⓘ
- 1/4 teaspoon ground ginger ⓘ
Instructions
- Drain the cooked shrimp and chill.
- Combine cooked, chilled rice, water chestnuts, chopped celery, sliced ripe olives, and chopped green onions in a large bowl.
- In a separate bowl, mix mayonnaise, lemon juice, soy sauce, ground ginger, and curry powder until well combined.
- Pour the mayonnaise mixture over the rice mixture and mix well.
- Chill the salad for at least 1 hour.
- Fold in the cooked shrimp gently.
- Serve on lettuce and garnish with tomato wedges.
Nutrition & Diet Analysis (per serving)
514
kcal
26% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Soy
Shellfish
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).
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).