This is a light and refreshing Mediterranean Shrimp and Rice Salad that can be served as a side salad or as an entree on any day and for any occasion.
When you’re in the mood for something light, fresh, and healthy but full of flavor, this is a great dish. This shrimp and rice salad can be easily customized to your taste by adding more vegetables, and more shrimp. Not to mention seasoned for those hot food lovers, or kept mild for all to enjoy.
Substitutions include using brown, or wild, rice rather than white. You can also certainly use prawns, or scallops, rather than shrimp – though shrimp seems to have the best texture and size. You can also use a fresh/raw red pepper, rather than roasted. I hope that you will enjoy.
Mediterranean Shrimp & Rice Salad
Author: Melinda
Recipe type: Low-Calorie
Cuisine: Salad
Prep time:
Cook time:
Total time:
Serves: 6-8
Substitutions: brown, or wild, rice rather than white.
Ingredients
- 4 c medium grain white rice, cooked
- ½ roasted red pepper, chopped
- 2 medium Roma tomatoes, chopped
- 2 small cucumbers, chopped
- 6-8 fresh basil leaves
- 1 lb 1 lb. cooked shrimp, cooked (grilled or fried)
- VINAIGRETTE
- ⅓ c extra virgin olive oil
- 1½ Tbsp mediterranean spice blend
- juice & zest of 1 lemon
- 1 Tbsp white wine vinegar
- salt & pepper to taste
Instructions
- Whisk dressing ingredients in a small mixing bowl.
- Combine ingredients 1-5 in a large mixing bowl.
- Mix vinaigrette with rice and salad.
- On a large salad platter, plate up salad and top with shrimp.
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