My Shrimp and Rice Salad is the kind of easy supper that feels so right when the days start getting a little longer. Tender shrimp, fluffy rice, olives, and artichokes, folded into a tangy dressing, make a dish that’s light without feeling skimpy.
This Shrimp and Rice Salad is the sort of meal you can put on the table in just over 30 minutes and still feel like you’ve done something special.
This is a great recipe for when the weather starts to warm up, those delicious, hearty casseroles start to lose their charm, and something fresher calls your name. Not a plain bowl of lettuce, but a real salad. One with substance.
This recipe has been around my kitchen for years, though it didn’t always look just like this. The original leaned heavily on mayonnaise, and while there’s a time and place for that, I wanted something brighter and lighter. Something that tasted like spring instead of an evening by the fireplace.
So I swapped the mayo for a zesty Italian dressing and never looked back. It wakes everything up and ties all those ingredients together in a way mayonnaise just can’t.
— This post was first published on March 25, 2014, and was originally sponsored by Hidden Valley. It has been updated with additional information.
Recipe Snapshot: Shrimp and Rice Salad
Cuisine: American
Cooking Method: Stovetop
Total Time: 35 Minutes
Servings: 6 as a main dish or 8 as a side
Primary Ingredient(s): Zesty Italian dressing, basmati rice, green peas, shrimp, green onions, artichoke hearts, black olives, lemons
Skill Level: Easy
What Makes This Recipe Special
This isn’t just another cold salad. Including the zesty dressing in the rice cooking water gives it flavor all the way through instead of relying on tossing it together. Add in tender shrimp, a little citrus, and savory bites of artichoke and olive, and you’ve got a dish that’s balanced, satisfying, and just different enough to keep you coming back for another taste.
Key Ingredients
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- Italian Dressing — Choose a bold, herby dressing. This is where much of the flavor comes from, so don’t go with anything bland. My choice is Kraft’s “Zesty Italian.” It’s a classic for a reason.
- Basmati Rice — I prefer basmati for its light texture and subtle flavor, but any long grain rice will do just fine.
- Shrimp — Use peeled and deveined shrimp to save time. Medium to large shrimp work best. If using frozen shrimp, thaw and drain them well before adding them to the recipe.
- Frozen Peas — No need to thaw the peas! They’ll warm right up when stirred into the hot rice.
- Artichoke Hearts — You want plain canned artichoke hearts. Not marinated artichoke hearts. Give them a rough chop before adding them.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
- Use any long-grain white rice instead of basmati.
- Substitute cooked rotisserie chicken for shrimp.
- Use grilled shrimp instead of poached for a deeper, slightly smoky taste.
- Replace peas with diced cucumber or bell pepper.
- Try a homemade vinaigrette in place of bottled dressing.
- Add diced cucumber or cherry tomatoes for crunch and freshness.
- Swap the parsley for fresh dill for a slightly different flavor.
- Stir in about a half-cup of crumbled feta to create a creamy, tangy finish.
How to Make Shrimp and Rice Salad
STEP 1. In a medium saucepan, bring the Italian dressing, water, and black pepper just to a boil. Stir in the rice, reduce the heat to low, cover, and cook for about 20 minutes.
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STEP 2. Stir in the frozen peas, cover again, and set aside. The rice may look a little loose at first, but it will finish absorbing the liquid as it rests.
STEP 3. Bring a large pot of water to a boil. Add the shrimp, cover, and remove from the heat. Let them sit for 3 to 4 minutes, just until pink and tender. Drain immediately. When cool enough to handle, remove the tails and cut into bite-size pieces. Set aside a few whole shrimp to garnish the finished salad if you’d like.
STEP 4. In a large bowl, combine the warm rice and peas with the shrimp, green onions, artichoke hearts, olives, parsley, and lemon juice. Toss everything together until well mixed. Taste and add salt only if needed.
STEP 5. Serve warm or at room temperature.
Tips and Troubleshooting
- Don’t overcook the shrimp
They turn tough in a hurry. As soon as they’re pink, they’re done. - Let the rice rest
It may seem a bit loose right after cooking, but give it a few minutes. It will come together. - Taste before salting
Between the dressing and olives, there’s already a good bit of salt in the dish.
Serving Suggestions
This salad can stand on its own, but it’s also great with:
- Sliced tomatoes or a simple green salad
- Warm rolls or toasty bread
- Fresh fruit on the side for an easy warm-weather meal
It’s just as welcome at a casual supper as it is on a picnic table.
Storing the Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Let it sit at room temperature for a few minutes before serving to take the chill off and bring the flavors back to life.
Questions About Shrimp and Rice Salad
Yes, and it holds up well for at least 48 hours. Just let it warm to room temperature and give it a gentle toss before serving.
You can, but the flavor is always better if you cook them yourself. If using pre-cooked, add them at the end and don’t heat them.
I prefer this salad either warm or at room temperature. That’s because the oil in the salad dressing tends to solidify a bit when cold and that texture doesn’t make for a nice mouth feel. Just my opinion. I do know others who serve similar salads cold.
I recommend Basmati rice simply because it’s my favorite. However, any long grain rice works well. Standard long grain rice is perfectly fine.
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Recipe
Shrimp and Rice Salad
Ingredients
- 1 cup bottled "zesty" Italian dressing
- 1 ½ cups water
- ½ teaspoon ground black pepper
- 1 cup Basmati rice
- 1 cup frozen small green peas
- 1 pound shelled shrimp
- 3 green onions chopped
- 4 canned artichoke hearts chopped
- 2 ¼ ounces canned sliced black olives
- ¼ 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.1 cup bottled "zesty" Italian dressing, 1 ½ cups water, ½ teaspoon ground black pepper, 1 cup Basmati rice
- Stir the frozen peas into the cooked rice. Cover and set aside while you prepare the shrimp.1 cup frozen small green peas
- 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.1 pound shelled shrimp
- 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.3 green onions, 4 canned artichoke hearts, 2 ¼ ounces canned sliced black olives, ¼ cup chopped fresh parsley, juice of 2 lemons, salt to taste
- Serve while still warm or at room temperature.
Notes
- Cooking the rice in Italian dressing adds flavor throughout the dish instead of just coating it at the end.
- The rice may seem slightly loose after cooking. Let it rest a few minutes and it will absorb the remaining liquid.
- Do not overcook the shrimp. As soon as they turn pink, they are done. Overcooking will make them tough.
- Taste before adding salt. The dressing and olives already contribute a good amount of seasoning.
- This salad is best served warm or at room temperature.
Nutrition Information
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I am not a big fan, followed ingredients and instructions as directed and the Zesty Italian and lemon overwhelmed the whole dish.
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.
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!!!
The dressing with the rice cooking liquid really worked out well, Carol! It really transformed this old favorite recipe into something even more special.
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
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.
Looks and sounds delicious, Lana! I agree with Maria, a great dish for spring and summer! xo
Thanks, Kelly! It was a good remake of an old favorite.
Great salad for spring and summer!
It is, Maria!