Publisher Photo
Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Directions

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 cup: 307 calories, 15g fat (2g saturated fat), 86mg cholesterol, 408mg sodium, 27g carbohydrate (6g sugars, 3g fiber), 16g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forShrimp Rice Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bnrudy User ID: 659489 27063
Reviewed Aug. 19, 2013

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

Loading Image