Shrimp Vegetable Salad
A vibrant shrimp and vegetable salad combining rice, peas, mushrooms, and olives, dressed in mayonnaise. Perfect for gatherings, offering fresh flavors and a satisfying, light meal.
Ingredients
Instructions
- Combine cooked rice, green peas, drained mushrooms, sliced celery, and sliced pimento-stuffed olives in a large bowl.
- Mix mayonnaise into the mixture and chill until ready to serve.
- Just before serving, fold in the chilled small shrimp.
- Serve the salad on leaf lettuce and garnish with tomato quarters and ripe olives.
Tips & Substitutions
For a flavor boost, consider adding fresh herbs like dill or parsley to the salad. If you're out of pimento-stuffed olives, regular green or black olives can work as a substitute. For added crunch, include diced bell peppers or shredded carrots. Ensure your shrimp are properly chilled for the best texture. This salad is reminiscent of other seafood recipes, making it a refreshing option.
Serving Suggestions
Serve the shrimp vegetable salad on a bed of crisp leaf lettuce for a lovely presentation. It pairs well with crusty bread or a light soup, making it ideal for a summer lunch or a picnic. Garnish with extra tomato quarters and ripe olives for added color and flavor. This dish can also be a side to a main course like Oven Fried Cod With Tartar Sauce.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain the shrimp's texture, avoid freezing the salad, as it may become watery when thawed. When ready to eat, you can serve it cold directly from the fridge or let it sit at room temperature for about 15 minutes for a slight warming.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Vegetable Salad contains roughly 401 calories, with 16g protein, 40g carbohydrates, and 20g fat. It is an excellent source of protein (32% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1108mg per serving (48% 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 fresh shrimp instead of frozen?
Yes, you can absolutely use fresh shrimp for this salad. Just make sure to cook them until they're pink and opaque, then chill them thoroughly before adding to the salad. Fresh shrimp can enhance the flavor and texture of the dish.
What can I substitute for mayonnaise?
If you're looking for a healthier option, Greek yogurt can be used as a substitute for mayonnaise in this recipe. It will give a similar creaminess while lowering the calorie count. Additionally, you could use a vinaigrette for a lighter dressing.
How can I make this salad ahead of time?
This salad can be made ahead of time by preparing all the ingredients and mixing them together without the shrimp. Store it in the refrigerator for up to 24 hours. Just before serving, fold in the shrimp to keep them fresh and prevent any sogginess.
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).