Shrimp and Rice Salad


3 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 253.0
  • Total Fat: 14.5 g
  • Cholesterol: 110.5 mg
  • Sodium: 468.2 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 13.9 g

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


Introduction

This simple salad recipe is easy to make, especially if you keep the ingredients on hand= frozen shrimp and frozen sugar snap peas work well. This simple salad recipe is easy to make, especially if you keep the ingredients on hand= frozen shrimp and frozen sugar snap peas work well.
Number of Servings: 4

Ingredients

    1 cup long grain rice
    1/4 cup wihite wine vinegar
    1/4 cup oil
    2 tsp. dried dill weed
    1/2 tsp. salt
    1/4 tsp pepper
    1 Tbsp mustard
    1/4 cup chopped green ions
    1/2 lb. cooked shrimp, shelled and devined, thawed if frozen
    1/2 lb sugar snap peas, blanched

Directions

Cook rice as directed on package. Meanwhile, combine vinegar, oil, dill weed, salt, pepper and mustard and mix well. Pour 2 Tbsp of this dressing over the hot rice and toss gently. Cover rice and refrigerate 1 hour or until cold.

In medium bowl, combine rice, green olnions, shrimp, pea pods and remaining dressing; toss gently to combine. Place onto serving plates and squeeze some fresh lemon juice over each salad. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user SBALVIS1.

TAGS:  Fish | Salad | Fish Salad |

Member Ratings For This Recipe


  • no profile photo

    Good
    I liked this recipe but I subbed the vinegar and oil for 1/2 c lite mayo. I also left out the dill and subbed ketchup for the mustard. I used frozen peas. Salt and pepper to taste. Yes I changed it up a lot to suit my family and they loved my version! Thanks for the basic recipe! - 6/23/20