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Saffron Rice Shrimp Salad

 Saffron Rice Shrimp Salad
“This easy recipe was inspired by a trip to Puerto Rico, where they served yellow rice and flavorful seafood dishes,” writes Stephanie Howard from Oakland, California. “I combined them to create this lovely dish for two.”
2 ServingsPrep/Total Time: 15 min.


  • 1/4 cup olive oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons lime juice
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 cup torn Bibb or Boston lettuce
  • 1 cup torn romaine
  • 1 medium ripe avocado, peeled and chopped
  • 1 cup cooked saffron rice
  • 1/2 pound cooked large shrimp, peeled and deveined
  • 2 tablespoons minced fresh cilantro


  • In a jar with a tight-fitting lid, combine the first eight
  • ingredients; shake well. Cover and refrigerate until serving.
  • Divide lettuces between two plates; top with avocado, rice and
  • shrimp. Sprinkle with cilantro; drizzle with dressing. Serve
  • immediately. Yield: 2 servings.
Editor's Note: This recipe was tested with Vigo Saffron Yellow Rice.

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Saffron Rice Shrimp Salad (continued)

Nutritional Facts: 1 serving equals 734 calories, 50 g fat (7 g saturated fat), 221 mg cholesterol, 963 mg sodium, 44 g carbohydrate, 8 g fiber, 30 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.