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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

Ingredients

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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Directions

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

EXPERT TIPS

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.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
345
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2g,
2%
),
Cholesterol
170mg
170%;
Sodium
450mg
450%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
),
Protein
22g
22%
;
% Daily Value*:
Iron
28%;
Exchanges:
2 Starch; 2 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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