Shrimp and Rice Salad with Cilantro-Lemon Dressing

Shrimp and Rice Salad with Cilantro-Lemon Dressing Recipe
Randy Mayor
If making this a day ahead, wait until serving to toss in the cilantro.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 348
Caloriesfromfat 26 %
Fat 10 g
Satfat 1.5 g
Monofat 5.8 g
Polyfat 1.8 g
Protein 37 g
Carbohydrate 25.1 g
Fiber 0.4 g
Cholesterol 259 mg
Iron 5.2 mg
Sodium 715 mg
Calcium 108 mg

Ingredients

10 cup hot water
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 1/2 pounds large shrimp, peeled and deveined
3/4 cup finely chopped poblano chile (about 1 medium)
1/2 cup fresh cilantro, coarsely chopped
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 tablespoons extravirgin olive oil
4 lemon wedges

Preparation

Bring water to a boil in a large Dutch oven. Add bag of rice; cook 5 minutes. Add shrimp; return to a boil. Cook 5 minutes or until shrimp are done. Drain bag of rice and shrimp; rinse with cold water. Drain.

Combine poblano and next 5 ingredients (through red pepper) in a large bowl. Open bag of rice. Add rice and shrimp to poblano mixture; toss gently to combine. Drizzle with oil, and toss gently to coat. Serve with lemon wedges.

Note:

January 2005
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