Mediterranean Rice Salad with Shrimp
Bright, flavorful, and packed with Mediterranean charm, this Mediterranean Rice Salad with Shrimp is a vibrant dish perfect for lunch, dinner, or meal prep. Featuring tender long-grain rice, succulent garlic-sautéed shrimp, and a medley of fresh ingredients including crisp cucumbers, juicy cherry tomatoes, tangy kalamata olives, and creamy crumbled feta, this salad is a feast of textures and tastes. Tossed in a zesty lemon-oregano dressing and finished with a sprinkle of fresh parsley, this recipe delivers a refreshing balance of savory and citrusy notes. Easy to prepare in just 40 minutes, it’s a versatile crowd-pleaser that can be served chilled or at room temperature, making it ideal for picnics, potlucks, or light weekday meals.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 3 tablespoons extra virgin olive oil
- 1 pound shrimp, peeled and deveined
- 3 tablespoons lemon juice, freshly squeezed
- 2 garlic cloves, minced
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 0.5 cup kalamata olives, pitted and sliced
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long-grain white rice and a pinch of salt. Reduce the heat to low, cover the pan, and simmer for 15-18 minutes until the rice is tender and the water is absorbed. Remove from heat, fluff with a fork, and let the rice cool completely.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are fully cooked. Remove from heat and let cool.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, freshly squeezed lemon juice, dried oregano, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked and cooled rice, cucumber, cherry tomatoes, red onion, kalamata olives, feta cheese, and parsley. Gently toss the ingredients to mix well.
Add the cooked shrimp to the bowl and drizzle the prepared dressing over the salad. Toss everything together until evenly coated.
Taste and adjust seasoning if needed. Serve immediately, or refrigerate for 1-2 hours to allow the flavors to meld. Garnish with additional parsley before serving, if desired.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 986 mg | 329% | |
| Sodium | 6438 mg | 280% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 15.2 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1102 mg | 85% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2874 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
