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Shrimp Rice Salad

 Shrimp Rice Salad
"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."
8 ServingsPrep: 15 min. + chilling


  • 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


  • 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
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.

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Shrimp Rice Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.