Jamaican Shrimp and Rice Salad

This make-ahead shrimp-and-rice salad has the flair of Jamaican spice tucked into the recipe. Pair with crusty bread and enjoy.


4 (2-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 391
Caloriesfromfat 9 %
Fat 3.9 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 1.6 g
Protein 27.1 g
Carbohydrate 61.3 g
Fiber 0.0 g
Cholesterol 166 mg
Iron 0.0 mg
Sodium 288 mg
Calcium 0.0 mg


1/3 cup lime juice
3 tablespoons low-sodium Worcestershire sauce
1 tablespoon reduced-calorie ketchup
2 teaspoons hot sauce
2 teaspoons vegetable oil
2 teaspoons molasses
1/4 teaspoon freshly ground pepper
1 large clove garlic, crushed
3 cups cooked long-grain rice (cooked without salt or fat)
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (7-ounce) jar roasted red peppers in water, drained and chopped
1 1/2 pounds unpeeled medium-size fresh shrimp
Vegetable cooking spray


Combine first 8 ingredients in a large bowl; set 1 tablespoon of mixture aside. Add rice and next 4 ingredients to remaining juice mixture. Stir well; set aside.

Peel and devein shrimp. Place shrimp on rack of a broiler pan coated with cooking spray, and brush with reserved 1 tablespoon lime juice mixture. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes on each side or until shrimp turn pink. Add shrimp to rice mixture, and stir. Serve salad immediately, or cover and chill.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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