Garlic Shrimp & Rice Salad Recipe

Garlic Shrimp & Rice Salad Recipe
Garlic Shrimp & Rice Salad Recipe photo by Taste of Home
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Garlic Shrimp & Rice Salad Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons minced fresh basil or 1 teaspoon dried basil
  • 2 tablespoons lemon juice
  • 1 celery rib, chopped
  • 1/4 cup minced fresh parsley
  • 2 tablespoons chopped green pepper
  • 4 cups fresh baby arugula or baby spinach

Directions

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.
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. Yield: 4 servings.
Originally published as Garlic Shrimp & Rice Salad in Simple & Delicious February/March 2017

Nutritional Facts

1 serving: 397 calories, 23g fat (5g saturated fat), 142mg cholesterol, 232mg sodium, 21g carbohydrate (1g sugars, 2g fiber), 22g protein.

  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons minced fresh basil or 1 teaspoon dried basil
  • 2 tablespoons lemon juice
  • 1 celery rib, chopped
  • 1/4 cup minced fresh parsley
  • 2 tablespoons chopped green pepper
  • 4 cups fresh baby arugula or baby spinach
  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.
  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. Yield: 4 servings.
Originally published as Garlic Shrimp & Rice Salad in Simple & Delicious February/March 2017

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