Shrimp and Rice Salad

Elevate your weeknight dinner or summer gathering with this vibrant Shrimp and Rice Salad, a perfect blend of fresh, savory, and zesty flavors. Juicy, paprika-seasoned shrimp are pan-seared to perfection and paired with fluffy white or nutty brown rice, creating a hearty base. Crisp cucumber, sweet cherry tomatoes, creamy avocado, and a pop of red onion add refreshing textures, while a bright lemon and olive oil dressing ties everything together. Served over a bed of baby spinach or mixed greens, this colorful salad is a wholesome meal that’s ready in just 30 minutes. Gluten-free, packed with protein, and bursting with Mediterranean-inspired flavors, it’s an ideal dish for lunch, dinner, or meal prep.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 450 grams Shrimp, peeled and deveined
• 2 cups Cooked white or brown rice
• 1 medium Cucumber, diced
• 1 cup Cherry tomatoes, halved
• 1 small Red onion, finely diced
• 1 large Avocado, diced
• 2 tablespoons Fresh parsley, chopped
• 3 tablespoons Olive oil
• 3 tablespoons Lemon juice
• 2 cloves Garlic, minced
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.5 teaspoons Paprika
• 2 cups Baby spinach or mixed greens

Directions

Step 1

Begin by preparing the shrimp. In a medium bowl, toss the cleaned shrimp with 1 tablespoon of olive oil, the minced garlic, paprika, salt, and black pepper. Set aside to marinate for 10 minutes.

Step 2

Heat a large skillet over medium heat. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and are fully cooked. Remove from the heat and set aside to cool slightly.

Step 3

In a large mixing bowl, combine the cooked rice, diced cucumber, halved cherry tomatoes, diced red onion, diced avocado, and chopped parsley.

Step 4

In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the lemon juice. Pour the dressing over the rice and vegetable mixture, and toss gently to combine.

Step 5

Add the cooled shrimp to the salad bowl and gently mix it in with the other ingredients.

Step 6

Season the salad with additional salt and pepper to taste, if needed.

Step 7

To serve, prepare a bed of baby spinach or mixed greens on individual plates. Spoon the shrimp and rice salad over the greens and serve immediately.

Nutrition Facts

Serving size	(1569.6g)

Amount per serving	% Daily Value*
Calories	1783.7

Total Fat 78.3g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 878.8mg	0%
Sodium 2119.0mg	0%
Total Carbohydrate 157.2g	0%
Dietary Fiber 21.5g	0%
Total Sugars 12.1g
Protein 128.9g	0%

Vitamin D 0IU	0%
Calcium 394.3mg	0%
Iron 11.4mg	0%
Potassium 3456.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 27.9%

Carbs: 34.0%