Texas Shrimp and Rice Salad

May 19, 2023May 19, 20230 3
Refreshing Texas Shrimp and Rice Salad recipe for a light lunch
in Salad

Prep

15 min

Cook

10 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 1/2 cups water
1 1/2 lbs unpeeled small shrimp , uncooked ( or use pre-cleaned frozen shrimp )
1 1/2 cups cooked rice
1 can cut green beans , drained
1/2 cup pitted ripe olives , drained
1/3 cup chopped green onion
1/2 cup Italian dressing
3 tablespoons chili sauce
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon garlic powder
curly salad greens

Nutrision Information

Servings Per Recipe
4-6
Calories
268
Sugar
5g
Fat
13g
Texas Shrimp and Rice Salad is a delicious and refreshing dish that is perfect for a light lunch or as a side dish to a main course. The salad combines the sweetness of shrimp with the nuttiness of cooked rice, the crunch of green beans, and the richness of ripe olives in a tangy Italian dressing. The chili sauce and garlic powder add a little bit of heat to the dish while the fresh green onions provide a touch of brightness. Serve the salad chilled on a warm summer day over a bed of curly salad greens to create a delicious and nutritious meal.

Instructions

1.In a large pot, bring water to a boil over high heat.
2.Add the unpeeled shrimp and cook until they turn pink, about 3-4 minutes.
3.Remove the shrimp from the pot and allow them to cool down before peeling and deveining them.
4.In a large bowl, combine the cooked rice, cut green beans, ripe olives, chopped green onion, and peeled shrimp.
5.In a separate mixing bowl, whisk together the Italian dressing, chili sauce, dried basil, pepper, and garlic powder until well combined.
6.Pour the dressing mixture over the rice and shrimp, and toss to coat evenly.
7.Serve the shrimp and rice salad chilled over a bed of curly salad greens.

PROS

This salad is a great source of protein from the shrimp and fiber from the vegetables and rice.

The dish is light and refreshing, making it perfect for a quick lunch or as a side dish to a main course.

CONS

Be careful not to overcook the shrimp as they can become tough and rubbery.

Also, make sure to use a light hand when dressing the salad, as too much dressing can make it heavy and overpowering.

HEALTH & BENEFITS

This recipe contains a high amount of lean protein from the shrimp and fiber from the vegetables and rice.
The dish is also low in saturated fats and cholesterol, making it a heart-healthy option for those looking to reduce their risk of heart disease.
The green beans in this salad also provide a rich source of vitamins and minerals, including Vitamin C, K, and folate.

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