Shrimp and 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.

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

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.

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.

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.

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 the artichoke hearts, green onions, and fresh parsley.

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

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Shrimp and Rice Salad

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

A delicious supper salad with rice, shrimp, artichoke hearts, and black olives.

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Ingredients

• 1 cup Hidden Valley Farmhouse Originals Italian with Herbs Dressing
• 1 1/2 cups water
• 1/2 tsp. ground black pepper
• 1 cup Basmati rice
• 1 cup frozen small green peas
• 1 lb. shelled shrimp
• 3-4 green onions, chopped
• 6-8 canned baby artichoke hearts (or 3-4 regular size), chopped
• 1 2.25 oz. can sliced black olives
• 1/4 cup chopped fresh parsley
• Juice of 2 lemons
• Salt to taste

Instructions

1. 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.
2. Stir the frozen peas into the cooked rice. Cover and set aside while you prepare the shrimp.
3. 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.
4. 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.
5. Serve while still warm or at room temperature.

Notes

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 163 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 3mg Sodium: 325mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 6g Sugar: 8g Sugar Alcohols: 0g Protein: 5g

Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.

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— This post was originally sponsored by Hidden Valley