Shrimp Rice Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 8 servings
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
Ingredients
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1 pound cooked medium shrimp, peeled and deveined
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1 package (10 ounces) frozen peas, thawed
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3 cups cooked rice
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1-1/2 cups chopped celery
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1/4 cup chopped onion
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1/2 cup vegetable oil
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3 tablespoons cider vinegar
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2 tablespoons brown sugar
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1 tablespoon soy sauce
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2 teaspoons curry powder
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1/2 teaspoon celery seed
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1/2 teaspoon salt
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Leaf lettuce
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Cherry tomatoes, optional
Directions
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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.
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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