Shrimp and Rice Salad
A fresh and flavorful shrimp and rice salad with artichokes, olives, and a zesty dressing, perfect for a light yet satisfying meal.
Servings 6 servings
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
Serving: 1 | Calories: 245kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 565mg | Potassium: 164mg | Fiber: 2g | Sugar: 6g | Vitamin A: 512IU | Vitamin C: 14mg | Calcium: 36mg | Iron: 1mg
