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.
Tips & Substitutions
For a lighter version, you can substitute Greek yogurt for half of the mayonnaise. If you don’t have curry powder, a pinch of turmeric and cumin can provide a similar flavor profile. To enhance texture, consider adding diced bell peppers or shredded carrots for extra crunch. Ensure the shrimp is properly chilled before folding it in to maintain the salad's freshness.
Serving Suggestions
Serve this shrimp-rice salad on a bed of crisp lettuce for a refreshing meal. It pairs beautifully with tomato wedges or a side of crusty bread. For a complete seafood experience, consider serving it alongside Mary'S Crabmeat Dip or as part of a seafood buffet with other American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To prevent the rice from drying out, add a splash of lemon juice before storing. When ready to eat, you can enjoy it cold straight from the fridge or let it sit at room temperature for about 15 minutes to soften.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp-Rice Salad contains roughly 782 calories, with 16g protein, 63g carbohydrates, and 61g fat. It is an excellent source of dietary fiber (160% of the Daily Value), iron (101% of the Daily Value), and calcium (37% 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 use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure they are fully thawed and cooked before adding them to the salad. It’s best to chill them in the refrigerator overnight or run them under cold water until thawed. This will help maintain the desired texture in your salad.
What can I substitute for the mayonnaise?
If you prefer a lighter dressing, you can substitute half of the mayonnaise with Greek yogurt or sour cream. This will add creaminess while reducing calories. Alternatively, a vinaigrette made from olive oil and vinegar can offer a different flavor profile, but it will change the overall texture of the salad.
How long can I keep the salad in the fridge?
The shrimp-rice salad can be stored in the refrigerator for up to 2 days. After that, the rice may start to dry out, and the flavors may diminish. Always ensure it’s kept in an airtight container to maintain freshness and prevent any odors from affecting the taste.
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).