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Shrimp Rice Salad Recipe

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"I enjoy this salad because it's so easy to prepare," enthuses Joyce Pappert of Mars, Pennsylvania. "It's nice to take luncheons or bridal showers...and it makes a refreshing meal on a hot day. My husband isn't a big fan of seafood, so I often make it with chicken, which is just as tasty."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

Ingredients

  • 1 pound cooked medium shrimp, peeled and deveined
  • 1 package (10 ounces) frozen peas, thawed
  • 3 cups cooked rice
  • 1-1/2 cups chopped celery
  • 1/4 cup chopped onion
  • 1/2 cup vegetable oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons curry powder
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • Leaf lettuce
  • Cherry tomatoes, optional

Nutritional Facts

1 serving (1 cup) equals 307 calories, 15 g fat (2 g saturated fat), 86 mg cholesterol, 408 mg sodium, 27 g carbohydrate, 3 g fiber, 16 g protein.

Directions

  1. In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired. Yield: 8 servings
Originally published as Shrimp Rice Salad in Country Woman May/June 2000, p41

Nutritional Facts

1 serving (1 cup) equals 307 calories, 15 g fat (2 g saturated fat), 86 mg cholesterol, 408 mg sodium, 27 g carbohydrate, 3 g fiber, 16 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Shrimp Rice Salad(1)

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Reviewed Aug. 19, 2013

Great recipe, but instead of the curry powder I use cumin

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