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Shrimp Rice Salad

stacy's picture
Ingredients
  Frozen chinese pea pods 6 Ounce (1 Package)
  Cooked rice 3 Cup (48 tbs)
  Canned medium shrimp 9 Ounce, drained, rinsed (2 Cans Of 4 1/2 Ounce Each)
  Celery stalks 2 Medium, diagonally sliced
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Ground ginger 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Canned mandarin orange segments 11 Ounce, drained (1 Can)
  Salted cashews/Peanuts 3⁄4 Cup (12 tbs)
Directions

Rinse frozen pea pods under running cold water to separate; drain.
Mix pea pods, rice, shrimp, celery, mayonnaise, onions, ginger and cinnamon.
Cover and refrigerate at least 2 hours but no longer than 24 hours.
TO SERVE: At serving time, toss orange segments with shrimp mixture.
Spoon onto salad greens; sprinkle with cashews.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Shrimp
Interest: 
Healthy

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4.35769
Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2558 Calories from Fat 1179

% Daily Value*

Total Fat 134 g206.3%

Saturated Fat 16 g79.9%

Trans Fat 0 g

Cholesterol 78.6 mg26.2%

Sodium 785 mg32.7%

Total Carbohydrates 247 g82.3%

Dietary Fiber 17.2 g68.6%

Sugars 44.1 g

Protein 96 g191.6%

Vitamin A 126.4% Vitamin C 248.9%

Calcium 19.6% Iron 103.2%

*Based on a 2000 Calorie diet

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Shrimp Rice Salad Recipe