Italian Rice Salsd with Shrimp

Italian Rice Salsd with Shrimp

Photo by

  • Prep Time


  • Total Time


  • Servings



  • c short grain rice

  • 1

    # cooked shrimp

  • ½

    English cucumber, diced

  • ½

    sweet yellow pepper, seeded & diced

  • ½

    cooked sweet peas

  • 3

    green onions. sliced

  • ¼

    c basil leaves, finely chopped

  • 2

    tbsp. finely chopped parsley

  • 1

    cup of halved cherry or grape tomatoes

  • Dressing:

  • c. evo oil (or grapeseed)

  • 4

    tbsp. lemon juice

  • 1

    tsp. lemon zest

  • ½

    tsp salt (omit)

  • ½

    tsp freshly cracked pepper


place 8 c. water in saucepan and bring to boil, add rice and cook until just tender. Drain in a fine strainer, transfer to shallow bowl until completely cool (or cook long grain rice according to box directions and rinse with cold water in strainer) Place the cooled rice in a large bowl with shrimp, cucumber, pepper, peas, onions and olives (if using 1/4 c chopped) Combine all dressing ingredients in bowl and whisk until smooth add the dressing to the rice mixture and toss add the basil, parsley, and tomatoes and toss again season with additional pepper if necessary and serve Options: Add 1 cup of blanched asparagus pieces use black olives instead of green add 2 quartered hard boiled eggs as garnish


Facebook Conversations