Taste of Home
Garlic Shrimp & Rice Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
For this easy-to-make main dish salad, you can prepare the rice mixture and chop the vegetables ahead of time. Cook the shrimp at the last minute, then assemble it all together for a light yet satisfying meal. —Diane Nemitz, Ludington, Michigan
Ingredients
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1 pound uncooked shrimp (31-40 per pound), peeled and deveined
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2 tablespoons olive oil
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2 garlic cloves, minced
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1 teaspoon dried oregano
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1 package (8.8 ounces) ready-to-serve brown rice
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1/4 cup mayonnaise
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1/4 cup sour cream
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2 tablespoons minced fresh basil or 1 teaspoon dried basil
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2 tablespoons lemon juice
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1 celery rib, chopped
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1/4 cup minced fresh parsley
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2 tablespoons chopped green pepper
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4 cups fresh baby arugula or baby spinach
Directions
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1.
Toss shrimp with oil, garlic and oregano; let stand 15 minutes. Meanwhile, cook rice according to package directions. Transfer rice to a large bowl; cool slightly. For dressing, mix mayonnaise, sour cream, basil and lemon juice.
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2.
In a large skillet, saute shrimp mixture over medium-high heat until shrimp turns pink, 2-3 minutes. Add to rice; stir in celery, parsley and pepper. Add arugula and toss lightly; serve with dressing.
Nutrition Facts
1 serving: 397 calories, 23g fat (5g saturated fat), 142mg cholesterol, 232mg sodium, 21g carbohydrate (1g sugars, 2g fiber), 22g protein.
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