Shrimp Salad with Rice
Elevate your salad game with this vibrant and satisfying Shrimp Salad with Rice! Bursting with fresh and wholesome ingredients, this recipe combines succulent, tender shrimp, fluffy long-grain rice, and a medley of crisp vegetables like cucumber, cherry tomatoes, and red onion. Creamy avocado adds a luxurious touch, while a zesty lemon-garlic dressing brings everything together with a bright, tangy kick. Perfect for a quick yet elegant meal, this dish is not only delicious but also incredibly easy to prepare in under 35 minutes. Whether served fresh or chilled, this protein-packed salad is ideal for light lunches, picnics, or weeknight dinners. For a healthy, flavorful twist on classic salads, this Shrimp Salad with Rice is a must-try!
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 1 cup Long-grain rice
- 2 cups Water
- 1 teaspoon Salt
- 1 medium Cucumber (diced)
- 1 cup Cherry tomatoes (halved)
- 1 small Red onion (thinly sliced)
- 1 large Avocado (diced)
- 2 tablespoons Fresh parsley (chopped)
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 clove Garlic (minced)
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the 2 cups of water to a boil, add the rice and 1/2 teaspoon of salt, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it cool completely.
While the rice is cooling, bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and are fully cooked through. Transfer them to a bowl of ice water to stop the cooking process, then drain and pat dry with paper towels.
Prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, the remaining 1/2 teaspoon of salt, ground black pepper, and red pepper flakes (if using) in a small bowl. Set aside.
In a large salad bowl, combine the cooked rice, shrimp, cucumber, cherry tomatoes, red onion, avocado, and parsley.
Drizzle the dressing over the salad ingredients and gently toss to coat everything evenly.
Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld together. Enjoy!
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3359 mg | 146% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 12.4 g | ||
| Protein | 133.7 g | 267% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 360 mg | 28% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3197 mg | 68% | |
*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.
