Shrimp Rice Salad (The Island Way)

Shrimp Rice Salad (The Island Way) is a fresh Pacific-style dish built around bright ingredients, simple prep, and the kind of light texture that works well as a side or warm-weather meal.

If you enjoy this kind of recipe, you may also want to try our nama salad or kokoda with shrimp.

Ingredients:

• 1 cup uncooked rice
• 1 pound cooked, peeled, and deveined shrimp
• 1 red bell pepper, diced
• 1 cup frozen peas, thawed
• 1/4 cup chopped fresh parsley
• 1/4 cup diced red onion
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Directions:

1. Cook the rice according to the package instructions. Allow the rice to cool completely.
2. In a large mixing bowl, combine the cooked rice, shrimp, red bell pepper, peas, parsley, and red onion.
3. In a separate small mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
4. Pour the dressing over the rice and shrimp mixture and toss to combine.
5. Serve immediately, or chill in the refrigerator until ready to serve. Enjoy!

Helpful Tips

• Dress the salad close to serving time when possible.
• Keep the fresh ingredients cut evenly so the dish stays balanced.
• Taste before serving and adjust acidity or seasoning if needed.

FAQ

Can I make this ahead?
You can prep the ingredients ahead, but it is usually best to combine and dress them close to serving time.

Can I adjust the dressing?
Yes. Adjust the acid, sweetness, or seasoning to fit your taste.

Is this best as a side or a main?
It depends on the portion and ingredients, but it works well either way.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	531 kcal
Fat	33.9 g
Saturated Fat	6.3 g
Carbohydrates	75 g
Protein	7 g
Sodium	1197.6 mg
Cholesterol	15.7 mg