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Shrimp Rice Salad

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Shrimp Rice Salad
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Enjoy this stress free shrimp and rice salad that's ready in 40 minutes – a delicious meal!
Updated Oct 8, 2010

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

Steps

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

Tips from the Betty Crocker Kitchens

  • tip 1
    Don't store tomatoes in the refrigerator. Cold temperatures ruin the flavor and make the flesh pulpy.
  • tip 2
    Experiment a little bit with this salad by using 3 cups of cooked couscous instead of rice.
  • tip 3
    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.

Nutrition

345 Calories, 11g Total Fat, 22g Protein, 41g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
28%
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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