Betty Crocker

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Shrimp Rice Salad

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Shrimp Rice Salad

Enjoy this stress free shrimp and rice salad that's ready in 40 minutes – a delicious meal!

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PREP TIME 10 Min
TOTAL TIME 40 Min
SERVINGS 4

3: cups cold cooked rice

1/3: cup pitted ripe olives, cut in half

1/3: cup zesty Italian dressing

1/4: teaspoon pepper

4: medium green onions, sliced (1/4 cup)

2: medium tomatoes, chopped (1 1/2 cups)

3/4: pound cooked peeled deveined medium shrimp, thawed if frozen

: Lettuce leaves

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1 Toss all ingredients except lettuce.
2 Cover and refrigerate 30 minutes to blend flavors. Serve on lettuce.

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Expert Tips

Don't store tomatoes in the refrigerator. Cold temperatures ruin the flavor and make the flesh pulpy.

Experiment a little bit with this salad by using 3 cups of cooked couscous instead of rice.

Rice can be placed in an airtight container or resealable plastic food-storage bag and refrigerated up to 5 days or frozen up to 6 months.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

Calories 345

(Calories from Fat 100),

Total Fat 11g

(Saturated Fat 2g,),

Cholesterol 170mg;
Sodium 450mg;
Total Carbohydrate 41g

(Dietary Fiber 2g,

Protein 22g;

Percent Daily Value*:

Exchanges:

2 Starch;
2 Vegetable;
2 Very Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

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