Print Options

Back to Shrimp and Rice Salad >

Include these items:

Taste of Home Logo

Shrimp and Rice Salad

 Shrimp and Rice Salad
This salad is popular in our community, where seafood of all kinds is readily available. It’s great for summer picnics, but I serve it year-round. The shrimp, rice, olives, celery and hard-cooked eggs—with a mustard and mayonnaise dressing—make a nice combination.
6 ServingsPrep: 30 min. + chilling


  • 3 cups hot cooked long grain rice
  • 3 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 cups chopped celery
  • 1-1/2 cups cooked small shrimp
  • 1 cup sliced ripe olives
  • 1/2 cup mayonnaise
  • 1/4 cup chopped dill pickle
  • 1/4 cup diced pimientos
  • 2 tablespoons finely chopped onion
  • 2 hard-cooked eggs, sliced


  • Place hot rice in a large bowl. In a jar with a tight-fitting lid,
  • combine the oil, vinegar, mustard, salt and pepper; shake well. Pour
  • over rice; cool to room temperature. Add the celery, shrimp, olives,
  • mayonnaise, pickle, pimientos and onion: toss gently. Cover and
  • refrigerate for 1 hour or until chilled. Garnish with egg slices.
  • Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

2 of 2

Shrimp and Rice Salad (continued)

Wine (continued)