Shrimp & rice salad recipe

Pinterest LinkedIn Tumblr +

  • Yield: 4 Servings


  • scant 1 cup mixed long-grain and wild rice
  • salt and pepper
  • 12 oz/350 g cooked shelled shrimp
  • 1 mango, peeled, seeded, and diced
  • 4 scallions, sliced
  • ¼ cup slivered almonds
  • 1 tbsp finely chopped fresh mint
For the Dressing
  • 1 tbsp extra-virgin olive oil
  • 2 tsp lime juice
  • 1 garlic clove, crushed
  • 1 tsp honey
  • salt and pepper
How to Make It
  1. Cook the rice in a large pan of lightly salted boiling water for 35 minutes, or until tender. Drain and transfer to a large bowl, then add the shrimp.
  2. To make the dressing, mix all the ingredients together in a large measuring cup, seasoning to taste with the salt and pepper, and whisk well until thoroughly blended. Pour the dressing over the rice and shrimp mixture and let cool.
  3. Add the mango, scallions, almonds, and mint to the salad and season to taste with pepper. Stir thoroughly, transfer to a large serving dish and serve.

Comments are closed.