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Home » Food » Salads » Shrimp and Rice Salad

Shrimp and Rice Salad

By Lana Stuart · Published: Mar 25, 2014 · Last Modified: Oct 20, 2020 · As an Amazon Associate I earn from qualifying purchases.

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Shrimp and Rice Salad - a delicious supper salad with rice, shrimp, artichoke hearts, and black olives. From @NevrEnoughThyme https://www.lanascooking.com/shrimp-rice-salad

Shrimp and Rice Salad - a delicious supper salad with rice, shrimp, artichoke hearts, and black olives. Perfect for a spring evening.

It's time to start thinking Spring! Well, maybe. The calendar says so, but the weather isn't quite cooperating yet. We've had beautiful 75 degree days and freezing nights. Spring is really teasing us this year.

Shrimp and Rice Salad - a delicious supper salad with rice, shrimp, artichoke hearts, and black olives. From @NevrEnoughThyme https://www.lanascooking.com/shrimp-rice-salad

When we do have one of those lovely, warm days I always think of salads for dinner. Not necessarily a plate of lettuce, but something a bit more substantial. Something like this Shrimp and Rice Salad.

This is actually a re-make of an old recipe that I used to do for summer suppers. Although I've always enjoyed the original recipe, it does use a cup of mayonnaise to bind everything together.

In order to lighten the recipe a bit, I decided to remake it using a zesty Italian dressing instead. The dressing gives a wonderful herby flavor to the whole salad along with other lovely ingredients like shrimp, artichoke hearts and black olives.

Shrimp and Rice Salad - a delicious supper salad with rice, shrimp, artichoke hearts, and black olives. Perfect for a spring evening. Click To Tweet

How to Make Shrimp and Rice Salad

Measure dressing for Shrimp and Rice Salad

For this recipe, you'll use a cup of dressing as part of the liquid for cooking the rice. Choose a nice zesty, herby one. I know that's a bit different, but trust me it gives the final salad a fantastic flavor.

Cook the Rice for Shrimp and Rice Salad

In a medium saucepan bring the dressing, water, and pepper just to the boil. Stir in the rice. Reduce the heat to low, cover the pan, and cook for 20 minutes. I used basmati rice for this recipe just because I love the taste, but you can use regular long grain if you'd like.

Add the peas to the rice for Shrimp and Rice Salad

Stir the frozen peas into the cooked rice. Cover and set aside while you prepare the shrimp. Note that all the liquid will not be absorbed into the rice during cooking. That's normal. It will absorb as the rice and peas stand.

Prep the shrimp for Shrimp and Rice Salad

Bring a large saucepan of water to a boil over high heat. Add the shrimp, cover the pan, and remove from the heat. The shrimp are cooked when they turn pink – 3 to 4 minutes at the most.

Drain the shrimp and, as soon as they are cool enough to handle, remove the tails and cut the shrimp into 2 or 3 pieces each. Save a few whole shrimp to use for garnish if you'd like.

Prep veggies for Shrimp and Rice Salad

Prep the artichoke hearts, green onions, and fresh parsley.

Mix the Shrimp and Rice Salad

In a large bowl, combine the cooked rice and peas with the shrimp and all remaining ingredients. Toss until well combined. Taste and add salt only if needed.

Best served while still warm or at room temperature.

Enjoy!

More Main Dish Salads on Never Enough Thyme:

  • Cannellini Bean and Tuna Salad
  • My Favorite Greek Salad
  • Tuna Salad
  • Winter Shrimp Salad
  • Sweet Corn Salad with Seared Sea Scallops


Shrimp Salad Recipes from Other Bloggers:

  • Avocado Shrimp Salad from Natasha's Kitchen
  • Shrimp Salad from Fifteen Spatulas
  • Creamy Shrimp Salad from Dinner Then Dessert
  • Spicy Thai Shrimp Salad from Skinny Taste


Like This Recipe? Pin It!

Shrimp and Rice Salad - a delicious supper salad with rice, shrimp, artichoke hearts, and black olives. From @NevrEnoughThyme https://www.lanascooking.com/shrimp-rice-salad

Shrimp and Rice Salad - a delicious supper salad with rice, shrimp, artichoke hearts, and black olives. From @NevrEnoughThyme https://www.lanascooking.com/shrimp-rice-salad

Shrimp and Rice Salad

A delicious supper salad with rice, shrimp, artichoke hearts, and black olives.
5 from 1 vote
Print Pin Rate
Course: Salads
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 321kcal
Author: Lana Stuart

Ingredients

  • 1 cup bottled "zesty" Italian dressing
  • 1 ½ cups water
  • ½ tsp. ground black pepper
  • 1 cup Basmati rice
  • 1 cup frozen small green peas
  • 1 lb. shelled shrimp
  • 3-4 green onions chopped
  • 4 canned artichoke hearts chopped
  • 2.25 oz. canned sliced black olives
  • ¼ cup chopped fresh parsley
  • Juice of 2 lemons
  • Salt to taste
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Instructions

  • In a medium saucepan bring the dressing, water, and pepper just to the boil. Stir in the rice. Reduce the heat to low, cover the pan, and cook for 20 minutes.
  • Stir the frozen peas into the cooked rice. Cover and set aside while you prepare the shrimp.
  • Bring a large saucepan of water to a boil over high heat. Add the shrimp, cover the pan, and remove from the heat. The shrimp are cooked when they turn pink – 3-4 minutes at the most. Drain the shrimp and as soon as they are cool enough to handle, remove the tails and cut the shrimp into 2 or 3 pieces each.
  • In a large bowl, combine the cooked rice and peas with the shrimp and all remaining ingredients. Toss until well combined. Taste and add salt only if needed.
  • Serve while still warm or at room temperature.

Notes

Nutrition Information

Serving: 1g | Calories: 321kcal | Carbohydrates: 34g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 191mg | Sodium: 1152mg | Potassium: 218mg | Fiber: 2g | Sugar: 6g | Vitamin A: 511IU | Vitamin C: 17mg | Calcium: 146mg | Iron: 3mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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-- This post was originally sponsored by Hidden Valley

About Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →

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Reader Interactions

Comments

  1. Sally says

    April 07, 2019 at 4:59 pm

    I made this recipe twice with the same hidden valley dressing you suggested and it was fantastic. I went to make it again and could not find the same dressing on line or in stores. I contacted the manufacturer and they are not making now. What dressing have you substituted?

    Reply
    • Lana Stuart says

      April 07, 2019 at 6:00 pm

      Hi Sally - I haven't made this recipe in quite a while so I didn't know that dressing was discontinued! I would probably try something like Kraft's Zesty Italian as a substitute.

      Reply
  2. Carol at Wild Goose Tea says

    March 27, 2014 at 7:38 pm

    Wow, I am loving the idea of cooking the rice in the dressing. I never thought of doing that. I live in the Pacific NW and shrimps are often available right on the docks. What a fun and different salad!!!

    Reply
    • Lana Stuart says

      March 27, 2014 at 8:54 pm

      The dressing with the rice cooking liquid really worked out well, Carol! It really transformed this old favorite recipe into something even more special.

      Reply
  3. Miss P says

    March 27, 2014 at 8:28 am

    What a great idea, using the dressing in the cooking liquid for the rice. The entire dish is then infused with all of those fantastic flavors. Way to go! I never would have thought of that.

    Miss P

    Reply
    • Lana Stuart says

      March 27, 2014 at 10:16 am

      It did work out really well. At first you think the amount of dressing is going to be overpowering, but when mixed with all the other ingredients, it's just the right amount.

      Reply
  4. Kelly says

    March 26, 2014 at 11:02 pm

    Looks and sounds delicious, Lana! I agree with Maria, a great dish for spring and summer! xo

    Reply
    • Lana Stuart says

      March 27, 2014 at 8:28 am

      Thanks, Kelly! It was a good remake of an old favorite.

      Reply
  5. Maria says

    March 26, 2014 at 1:45 pm

    Great salad for spring and summer!

    Reply
    • Lana Stuart says

      March 26, 2014 at 8:50 pm

      It is, Maria!

      Reply

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Hi! I'm Lana Stuart, the cook, writer, and founder of Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
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