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Shrimp Rice Salad

This easy-to-prep salad is perfect to take to luncheons or bridal showers—and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. —Joyce Pappert, Mars, Pennsylvania
  • 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

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

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Reviews

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  • bnrudy
    Aug 19, 2013

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