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.

Yield: 4 (2-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 391
  • Calories from fat: 9%
  • Fat: 3.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 27.1g
  • Carbohydrate: 61.3g
  • Fiber: 0.0g
  • Cholesterol: 166mg
  • Iron: 0.0mg
  • Sodium: 288mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
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