Shrimp and Rice Salad with Cilantro-Lemon Dressing

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

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Nutritional Information

Amount per serving
  • Calories: 348
  • Calories from fat: 26%
  • Fat: 10g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.8g
  • Protein: 37g
  • Carbohydrate: 25.1g
  • Fiber: 0.4g
  • Cholesterol: 259mg
  • Iron: 5.2mg
  • Sodium: 715mg
  • Calcium: 108mg

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

  1. 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.
  2. 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.
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