You are here

Shrimp Rice Salad

  Shrimp 1 Pound, peeled and deveined
  Cooked rice 2 Cup (32 tbs)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Thinly sliced olives 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped pimiento 1⁄4 Cup (4 tbs)
  Minced onion 1⁄4 Cup (4 tbs)
  Garlic salt 1⁄8 Teaspoon
  Celery salt 1⁄8 Teaspoon
  Pepper 1⁄4 Teaspoon
  Commercial french dressing 4 Tablespoon
  Lettuce 1⁄2
  Tomato wedges 1⁄2 Cup (8 tbs)
  Celery leaves 4

Arrange peeled shrimp around outside edge of flat round baking dish.
Cover with plastic wrap.
Microwave at HIGH 5 minutes.
Let stand, covered, 3 to 5 minutes.
Drain well.
Combine cooked shrimp with rice, celery, olives, green pepper, pimiento, onion, garlic and celery salt, pepper, and French dressing.
Toss lightly to combine.
Chill thoroughly.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.5 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1599 Calories from Fat 325

% Daily Value*

Total Fat 46 g70.9%

Saturated Fat 5.3 g26.5%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 2225.4 mg92.7%

Total Carbohydrates 178 g59.2%

Dietary Fiber 10.2 g41%

Sugars 20 g

Protein 106 g211.8%

Vitamin A 332.7% Vitamin C 220.1%

Calcium 70.8% Iron 171.5%

*Based on a 2000 Calorie diet

Shrimp Rice Salad Recipe