Rice and Shrimp salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 195.8
  • Total Fat: 7.8 g
  • Cholesterol: 165.8 mg
  • Sodium: 630.4 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 17.9 g

View full nutritional breakdown of Rice and Shrimp salad calories by ingredient


Introduction

This salad can be served warm or cold. If making the night before, add the olive oil right before serving. This salad can be served warm or cold. If making the night before, add the olive oil right before serving.
Number of Servings: 4

Ingredients

    Rice, white boil-in-bag
    12 oz. to 16 oz. Shrimp
    1/2 cup Cilantro
    1/4 cup Fresh lemon juice
    3/4 tsp. salt
    1/4 tsp. black pepper
    1/4 tsp. ground cayenne pepper
    2 tbs. olive oil

Directions

Boil bag of rice for 5 minutes in a dutch oven. Add shrimp to the pot and boil another 5 minutes.

Combine cilantro, lemon juice and remaining ingredients in a big bowl. Drain rice and shrimp and rinse with cold water. Remove rice from bag and toss in cilantro mixture, add shrimp and gently toss. Add olive oil and gently toss just before serving. Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SNICKELL74.