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
A delicious supper salad with rice, shrimp, artichoke hearts, and black olives.
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
- 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
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 163Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 325mgCarbohydrates: 28gFiber: 6gSugar: 8gProtein: 5g
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— This post was originally sponsored by Hidden Valley
Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Sally says
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?
Lana Stuart says
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.
Carol at Wild Goose Tea says
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!!!
Lana Stuart says
The dressing with the rice cooking liquid really worked out well, Carol! It really transformed this old favorite recipe into something even more special.
Miss P says
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
Lana Stuart says
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.
Kelly says
Looks and sounds delicious, Lana! I agree with Maria, a great dish for spring and summer! xo
Lana Stuart says
Thanks, Kelly! It was a good remake of an old favorite.
Maria says
Great salad for spring and summer!
Lana Stuart says
It is, Maria!