Ingredients for Shrimp Salad With Rice
- 1 pound cooked shrimp, peeled and deveined
- 1 cup cooked rice, cooled
- 1/2 cup finely chopped celery
- 1/2 cup sliced pimento stuffed olives
- 1/2 cup sliced green pepper
- 1/4 cup chopped pimentos
- 1/4 cup finely chopped red onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- iceberg lettuce leaves, for serving
- 1/2 cup cherry tomatoes, halved
- French dressing, for serving
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How to Make Shrimp Salad With Rice
- Split each shrimp lengthwise. (This helps with even cooking and adds visual appeal).
- Cook 1 cup of rice according to package directions. Let it cool completely.
- In a large bowl, combine the cooked rice, 1 pound cooked shrimp (peeled and deveined), 1/2 cup finely chopped celery, 1/2 cup sliced Kalamata olives, 1/2 cup finely diced green bell pepper, 1/4 cup chopped pimento, and 1/4 cup finely chopped red onion.
- Cover the mixture and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- In a small bowl, whisk together 1/2 cup mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently toss the chilled shrimp mixture with the mayonnaise mixture.
- Spoon the shrimp salad onto a bed of crisp lettuce leaves.
- Garnish with 1/2 cup cherry tomatoes, halved, and any leftover shrimp for extra visual appeal.
- Serve immediately with your favorite French dressing on the side.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
16g
Fat
4g
Carbs
41g
