π€π₯ Shrimp and Rice Salad Recipe π₯π€
Prepare to tantalize your taste buds with this delightful Shrimp and Rice Salad, a classic recipe hailing from the pages of Southern Living magazine, perfect for those sunny summer days when light and refreshing dishes reign supreme. This recipe embodies simplicity, with a burst of flavors and textures that will leave you craving more. With just a short prep time of 45 minutes, you’ll have this masterpiece ready to impress your family and friends in no time.
Ingredients:
- 3 cups cooked rice
- 1 cup celery, finely chopped
- 1 1/2 cups green onions, thinly sliced
- 2 cups sliced water chestnuts
- 1 cup frozen English peas
- 1 cup mayonnaise
- 1/2 cup soy sauce
- 2 cups shrimp, cooked and peeled
- Lettuce leaves, for serving
Instructions:
1. Prepare the Ingredients:
- Start by gathering all your ingredients. Cook the rice according to package instructions and allow it to cool completely.
- Finely chop the celery, thinly slice the green onions, and drain the sliced water chestnuts.
- Thaw the frozen English peas and cook the shrimp if they’re not already cooked and peeled.
2. Mix the Ingredients:
- In a large mixing bowl, combine the cooked rice, chopped celery, sliced green onions, sliced water chestnuts, thawed English peas, and cooked shrimp.
- Add the mayonnaise and soy sauce to the bowl, gently stirring until all ingredients are evenly coated and well combined.
3. Chill the Salad:
- Once mixed, cover the bowl with plastic wrap and transfer it to the refrigerator to chill for at least 2 hours. This allows the flavors to meld together and enhances the overall taste of the salad.
4. Serve and Enjoy:
- After chilling, remove the salad from the refrigerator and give it a final stir.
- To serve, arrange fresh lettuce leaves on a platter or individual plates.
- Spoon the chilled shrimp and rice salad onto the lettuce leaves, allowing the vibrant colors and enticing aromas to entice your senses.
Nutritional Information (Per Serving):
- Calories: 252.9
- Fat: 1.4g
- Saturated Fat: 0.2g
- Cholesterol: 120.6mg
- Sodium: 679.2mg
- Carbohydrates: 40.2g
- Fiber: 4.2g
- Sugar: 4.2g
- Protein: 18.6g
Recipe Notes:
- Feel free to customize this salad according to your preferences. You can add extra veggies like bell peppers or carrots for added crunch and color.
- For a bit of heat, consider adding a dash of hot sauce or a sprinkle of red pepper flakes to the dressing.
- This salad can be made ahead of time and stored in the refrigerator for up to 24 hours before serving. Just give it a quick toss before serving to freshen it up.
- Serve this Shrimp and Rice Salad as a refreshing appetizer, a light lunch, or a side dish at your next barbecue or picnic, and watch it disappear in no time!
