Rice a Roni Salad with Artichokes and Shrimp
Transform your next gathering with this vibrant and flavor-packed Rice-A-Roni Salad with Artichokes and Shrimp, a perfect fusion of convenience and elegance. This chilled salad combines the savory goodness of Rice-A-Roni, tender shrimp, and tangy marinated artichoke hearts, complemented by the crunch of red bell pepper and the freshness of parsley and green onions. Tossed in a creamy lemon-garlic dressing, each bite bursts with zesty, herbaceous notes that come together beautifully after an hour in the refrigerator. Ideal for potlucks, barbecues, or light lunches, this make-ahead dish is as effortless as it is crowd-pleasing. Try this refreshing, seafood-inspired salad today and make your mealtime unforgettable!
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Recipe Information
Ingredients
- 1 box Rice-A-Roni (Original or Chicken Flavor)
- 1 pound Shrimp (peeled, deveined, and cooked)
- 1 cup Marinated artichoke hearts (drained and chopped)
- 1 large Red bell pepper (diced)
- 4 stalks Green onions (thinly sliced)
- 0.25 cup Fresh parsley (chopped)
- 0.5 cup Mayonnaise
- 2 tablespoons Lemon juice (freshly squeezed)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Cook the Rice-A-Roni according to the package instructions, using olive oil to toast the rice. Once cooked, set aside to cool completely.
While the rice is cooking, prepare the shrimp. If using raw shrimp, boil or sauté them until pink and cooked through. Alternatively, use pre-cooked shrimp. Allow to cool.
In a large mixing bowl, combine the cooled Rice-A-Roni, shrimp, chopped artichoke hearts, diced red bell pepper, sliced green onions, and chopped parsley.
In a small bowl, whisk together mayonnaise, lemon juice, garlic powder, salt, and black pepper to make the dressing.
Pour the dressing over the rice and shrimp mixture. Toss gently to evenly coat all the ingredients with the dressing.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a quick stir and garnish with additional parsley if desired. Serve chilled.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1004 mg | 334% | |
| Sodium | 4523 mg | 197% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 14.8 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2821 mg | 60% | |
*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.
