Tangy Shrimp Rice Salad

Southern.Crockpot's picture

Dec. 15, 2011


Water 4 1/2 Cup (72 tbs)
Unpeeled small shrimp 1 1/2 Pound , uncooked
Cooked regular rice 1 1/2 Cup (24 tbs)
Canned cut green beans 16 Ounce , drained (1 Can)
Sliced pitted ripe olives 1/2 Cup (8 tbs)
Sliced water chestnuts 1/4 Cup (4 tbs)
Chopped green onions 1/3 Cup (5.33 tbs)
Commercial italian salad dressing 1/2 Cup (8 tbs)
Chili sauce 3 Tablespoon
Dried whole basil 1/2 Teaspoon
Pepper 1/4 Teaspoon
Garlic powder 1/8 Teaspoon



1. In a large pan, tip in the shrimp and water and bring to the boil, reduce heat and them simmer for 3-5 minutes. Drain well and rinse the shrimp with cold water.

2. Set aside to cool. When cooled completely, peel and devein the shrimp.

3. In a large bowl, combine the shrimp with the rice, beans, olives, chestnuts, onions and salad dressing to combine well.

4. Add the rest of the ingredients and mix well till combined and chill. Mix the two mixtures together and serve over salad greens


5. Serve cold over a fresh salad

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 406Calories from Fat 98

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 923 mg38.46%

Total Carbohydrates 31 g10.3%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet