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Shrimp Rice Salad

Ingredients
  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
Directions

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

Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Shrimp

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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

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Shrimp Rice Salad Recipe