Shrimp & Vegetable Red Rice Salad

Shrimp & Vegetable Red Rice Salad

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From: EatingWell Magazine, May/June 2016

This healthy rice salad is loaded with vegetables and protein. Serve it as a healthy dinner or pack it up and take it along for your next picnic. Bhutanese red rice has a nutty taste and pleasant chewy texture, but any type of whole-grain rice tastes great in this hearty salad recipe. Check package directions: depending on the variety, red rice cooks for 20 to 50 minutes.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 cup red rice or other whole-grain rice
  • 6 tablespoons extra-virgin olive oil
  • 4 tablespoons rice vinegar
  • 3 tablespoons finely chopped shallot
  • 3 tablespoons chopped fresh parsley (optional)
  • 1½ tablespoons Dijon mustard
  • ¾ teaspoon salt
  • Freshly ground pepper to taste
  • 2 cups cooked medium shrimp, chopped, or one 15-ounce can chickpeas, rinsed
  • 2 cups packed coarsely chopped baby spinach
  • 2 cups halved cherry tomatoes
  • 1 cup thinly sliced sugar snap peas
  • 1 cup diced radishes
  • ½ cup crumbled feta cheese


  • Active

  • Ready In

  1. Prepare rice according to package directions.
  2. Meanwhile, whisk oil, vinegar, shallot, parsley (if using), mustard, salt and pepper in a large bowl.
  3. When the rice is done, stir ½ cup of the vinaigrette into it, then spread it on a baking sheet and let cool to room temperature.
  4. Add the cooled rice to the remaining vinaigrette along with shrimp (or chickpeas), spinach, tomatoes, peas, radishes and feta; gently stir to combine.
  • Make Ahead Tip: Refrigerate for up to 1 day.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
  • Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 328 calories; 17 g fat(4 g sat); 3 g fiber; 30 g carbohydrates; 16 g protein; 43 mcg folate; 95 mg cholesterol; 3 g sugars; 0 g added sugars; 1,619 IU vitamin A; 21 mg vitamin C; 121 mg calcium; 1 mg iron; 522 mg sodium; 387 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (32% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 1½ lean meat, 3 fat

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