Texas Shrimp and Rice Salad
Bursting with bold Southwestern flavors, this Texas Shrimp and Rice Salad is a vibrant and wholesome dish that’s perfect for any occasion. Tender, cumin- and chili-dusted shrimp are paired with fluffy long-grain rice, colorful bell peppers, zesty lime juice, and a drizzle of honey for a sweet and tangy kick. Fresh cilantro and a touch of jalapeño add an herbaceous and mildly spicy flair, making this chilled salad a refreshing yet satisfying choice for lunch, dinner, or backyard gatherings. With just 25 minutes of prep and a versatile ingredient list, this easy shrimp and rice salad recipe is a delicious, crowd-pleasing option that’s sure to become a favorite.
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Recipe Information
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups water
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3 tablespoons lime juice
- 1 teaspoon honey
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 0.5 red onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 1 jalapeño, finely chopped (optional)
Instructions
Rinse the rice thoroughly under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Remove from heat and allow the rice to cool completely.
While the rice is cooling, prepare the shrimp. In a mixing bowl, combine the shrimp with 1 tablespoon of olive oil, cumin, and chili powder, ensuring the shrimp are evenly coated.
Heat a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and are fully cooked. Set the shrimp aside to cool.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, honey, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled rice, shrimp, red bell pepper, green bell pepper, red onion, cilantro, and jalapeño (if using). Drizzle the dressing over the mixture and toss well to ensure the ingredients are evenly coated.
Taste and adjust seasonings if needed. Chill the salad in the refrigerator for at least 15-20 minutes to allow the flavors to meld together.
Serve the Texas Shrimp and Rice Salad chilled, garnished with additional cilantro or lime wedges if desired.
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 1776 mg | 77% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 19.3 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2316 mg | 49% | |
*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.
