Shrimp and Rice Salad
Elevate your weeknight dinner or summer gathering with this vibrant Shrimp and Rice Salad, a perfect blend of fresh, savory, and zesty flavors. Juicy, paprika-seasoned shrimp are pan-seared to perfection and paired with fluffy white or nutty brown rice, creating a hearty base. Crisp cucumber, sweet cherry tomatoes, creamy avocado, and a pop of red onion add refreshing textures, while a bright lemon and olive oil dressing ties everything together. Served over a bed of baby spinach or mixed greens, this colorful salad is a wholesome meal that’s ready in just 30 minutes. Gluten-free, packed with protein, and bursting with Mediterranean-inspired flavors, it’s an ideal dish for lunch, dinner, or meal prep.
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Recipe Information
Ingredients
- 450 grams Shrimp, peeled and deveined
- 2 cups Cooked white or brown rice
- 1 medium Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 1 small Red onion, finely diced
- 1 large Avocado, diced
- 2 tablespoons Fresh parsley, chopped
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 2 cloves Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 cups Baby spinach or mixed greens
Instructions
Begin by preparing the shrimp. In a medium bowl, toss the cleaned shrimp with 1 tablespoon of olive oil, the minced garlic, paprika, salt, and black pepper. Set aside to marinate for 10 minutes.
Heat a large skillet over medium heat. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and are fully cooked. Remove from the heat and set aside to cool slightly.
In a large mixing bowl, combine the cooked rice, diced cucumber, halved cherry tomatoes, diced red onion, diced avocado, and chopped parsley.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the lemon juice. Pour the dressing over the rice and vegetable mixture, and toss gently to combine.
Add the cooled shrimp to the salad bowl and gently mix it in with the other ingredients.
Season the salad with additional salt and pepper to taste, if needed.
To serve, prepare a bed of baby spinach or mixed greens on individual plates. Spoon the shrimp and rice salad over the greens and serve immediately.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 2119 mg | 92% | |
| Total Carbohydrate | 157.2 g | 57% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 12.1 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3456 mg | 74% | |
*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.
