Shrimp and Rice Salad With Peas and Celery Recipe

Shrimp Salad With Rice
Diana Rattray
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
678 Calories
43g Fat
33g Carbs
39g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 678
% Daily Value*
Total Fat 43g 55%
Saturated Fat 7g 36%
Cholesterol 283mg 94%
Sodium 2286mg 99%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 39g
Vitamin C 11mg 54%
Calcium 142mg 11%
Iron 2mg 11%
Potassium 484mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This shrimp and rice salad gets its attractive color and excellent flavor from peas, chopped red bell pepper, celery, mayonnaise, and seasonings. Serve the shrimp and rice salad on a bed of romaine lettuce with sliced tomatoes or avocado wedges on the side for a wonderful hot weather meal, or enjoy this salad any time of the year. It makes a fabulous luncheon salad.

For an extra-special salad replace all or part of the shrimp with chunks of cooked lobster, or use a combination of crabmeat, shrimp, and lobster. 

If you're short on time, use frozen cooked shrimp (thaw in the refrigerator) and the 90-second microwave ready rice. All you'll have to do is let the rice cool, chop a few vegetables, and toss it all together.


  • 1 1/2 cups cooked rice

  • 1 pound shrimp

  • 1/2 cup diced celery

  • 3 green onions, thinly sliced

  • 2 tablespoons finely chopped red bell pepper

  • 1 cup green peas, fresh or frozen, cooked until just tender

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 teaspoon celery seed

  • 1/2 to 3/4 cup mayonnaise

  • 2 tablespoons dill pickle juice

Steps to Make It

  1. Cook the rice following the package directions. Remove from the heat and cool completely.

  2. Peel the shrimp. Make a shallow cut down the back of a shrimp with a small, sharp knife. Remove the dark vein; rinse well. Repeat with the remaining shrimp.

  3. Bring a saucepan of water to a boil; add the shrimp and lower the heat to low. Simmer for about 3 minutes, or until the shrimp are opaque and pink. The time depends on the size of the shrimp. Let the shrimp cool and chop them coarsely.

  4. In a serving bowl, combine the shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed.

  5. Add the cooled rice to the shrimp mixture; add mayonnaise and dill pickle juice and gently mix.

  6. Taste and adjust seasonings.

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