Shrimp and Rice Salad With Peas and Celery

Shrimp Salad With Rice
Diana Rattray
  • 20 mins
  • Prep: 20 mins,
  • Cook: 0 mins
  • Yield: 4 Portions (4 Servings)
Ratings (10)

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.

What You'll Need

  • 1 1/2 cup cooked rice
  • 1 pound shrimp
  • 1/2 cup diced celery
  • 3 green onions, thinly sliced
  • 2 tablespoons finely chopped red bell pepper
  • 1 cup
  • fresh or frozen green peas, cooked until just tender
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon celery seed
  • 1/2 to 3/4 cup mayonnaise
  • 2 tablespoons
  • dill pickle juice

How 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.
  1. In a serving bowl, combine the shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed.
  2. Add the cooled rice to the shrimp mixture; add mayonnaise and dill pickle juice and gently mix.
  3. Taste and adjust seasonings.

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Nutritional Guidelines (per serving)
Calories 658
Total Fat 28 g
Saturated Fat 5 g
Unsaturated Fat 6 g
Cholesterol 241 mg
Sodium 875 mg
Carbohydrates 66 g
Dietary Fiber 4 g
Protein 34 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)