Shrimp-Wild Rice Salad
A vibrant shrimp and wild rice salad packed with fresh vegetables, herbs, and a hint of curry, perfect for light lunches or summer gatherings.
Ingredients
- 1/2 cup uncooked long grain white rice ⓘ
- 1/2 cup uncooked wild rice ⓘ
- 1/2 cup carrot strips, parboiled ⓘ
- 1/2 cup frozen peas ⓘ
- 2 hard-boiled eggs, diced ⓘ
- 1/2 cup celery, diced ⓘ
- 2 to 3 green onions, sliced ⓘ
- 1/4 cup fresh parsley, chopped
- 3/4 cup mayonnaise ⓘ
- 1 can baby shrimp
- 1/2 teaspoon curry ⓘ
- 1/4 cup Italian dressing ⓘ
Instructions
- Cook the long grain white rice and wild rice the night before and let them cool.
- Add curry and Italian dressing to the cooked rice and chill overnight.
- Just before serving, toss the marinated rice with carrot strips, peas, diced hard-boiled eggs, celery, green onions, and chopped parsley.
- Line a large bowl with lettuce leaves.
- Add the salad into the bowl and garnish with cherry tomatoes.
Tips & Substitutions
For added flavor, consider using chicken or vegetable broth instead of water when cooking the rice. If you want a lighter version, substitute Greek yogurt for half of the mayonnaise. Fresh herbs like dill or cilantro can also enhance the taste. For a crunchier texture, add toasted nuts or seeds. This dish can be made a day ahead, allowing the flavors to meld beautifully.
Serving Suggestions
This Shrimp-Wild Rice Salad is excellent as a light lunch or a side dish for grilled meats. Serve it alongside a crisp green salad or pair it with a chilled glass of white wine. For an elegant touch, serve it in individual bowls lined with lettuce leaves, garnished with cherry tomatoes for color. It also pairs beautifully with Tasty Salmon Spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the salad in a microwave, adding a splash of water to prevent it from drying out. Alternatively, serve it cold for a refreshing meal. Avoid reheating more than once to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp-Wild Rice Salad contains roughly 190 calories, with 6g protein, 34g carbohydrates, and 4g fat. It is a good source of vitamin C (19% of the Daily Value), iron (17% of the Daily Value), and dietary fiber (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 other types of rice in this salad?
Yes, you can substitute other rice varieties like brown rice or jasmine rice, but cooking times may vary. Just ensure that all rice is cooked thoroughly and cooled before mixing. Combining different grains can add interesting textures and flavors.
What other vegetables can I add to the salad?
Feel free to customize the salad with vegetables like bell peppers, corn, or diced cucumbers for added crunch. You could also include avocado for creaminess. Just remember to adjust the seasoning accordingly to balance the flavors.
Is this recipe suitable for meal prep?
Yes, this salad is great for meal prep! Prepare it in advance and portion it into containers for easy grab-and-go meals. Just keep the dressing separate until ready to serve to maintain freshness and prevent 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).