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Shrimp And Rice Salad

Cool.Cook's picture
  Cooked rice 1 1⁄2 Cup (24 tbs)
  Cooked shrimp 12 Ounce, cut into pieces
  Celery 1 , chopped
  Carrots 1 , shredded
  Mayonnaise/Salad dressing 4 Tablespoon
  Lemon juice 3 Teaspoon
  Asparagus 10 Ounce (Drained)

In large bowl, combine all ingredients except asparagus; mix well.
Add asparagus and toss gently.
Chill before serving.
If desired, garnish with pimiento strips, tomato wedges or hard-cooked egg slices.
TIPS: A 12-oz. package frozen shrimp or two 4 1/4-oz. cans shrimp, drained, can be used.
If desired, omit asparagus.
Add a 6-oz. jar marinated artichoke hearts, drained, to shrimp mixture; toss gently.
For additional color and flavor, 1/4 cup ripe olives, 1 tablespoon chopped pimiento and 2 tablespoons chili sauce may be added with the carrot.
For garnishes, try asparagus spears, hard-cooked egg slices and/or tomato wedges.

Recipe Summary

Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 300 Calories from Fat 117

% Daily Value*

Total Fat 13 g20%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 176.6 mg58.9%

Sodium 280.1 mg11.7%

Total Carbohydrates 24 g7.9%

Dietary Fiber 2.3 g9.1%

Sugars 2.3 g

Protein 21 g42.3%

Vitamin A 66.4% Vitamin C 14.6%

Calcium 6.1% Iron 28.8%

*Based on a 2000 Calorie diet

Shrimp And Rice Salad Recipe