Marinated Shrimp and Rice Salad


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I found a recipe on the back of a chicken flavored rice mix box and altered it from Marinated Artichoke Heart Salad by adding and deleting ingredients. If you can't find chicken flavored rice mix, you can use 1/2 C. raw rice of your choice, and cook it with a 10 3/4 oz. can of condensed chicken broth for 20 to 25 minutes or until rice is done.

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  • 1 pkg. chicken flavored rice mix
  • 1 bunch green onions
  • 1 head iceberg lettuce
  • 1 lb. small salad shrimp, not canned
  • 1/2 to 1 C. real mayonnaise, no substitutes
  • 1/8 tsp. curry powder or more to taste
  • 1-8 oz. bottle good quality Italian salad dressing

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Cook rice as directed on the package, omit butter. Place in a large salad bowl, cover and refrigerate, until cool and ready to use. Clean and slice green onions and place in a zipper plastic bag and refrigerate until ready to use. Clean, core and chop lettuce and place in a zipper plastic bag and refrigerate until ready to use. Rinse shrimp and drain thoroughly. Put in a quart jar, add the salad dressing and curry powder; shake well. Place in the refrigerator to marinate for at least 4 hours, best if marinated overnight. When ready to serve salad, drain shrimp, reserving 1/2 C. marinade. Mix the mayonnaise and marinade together. Toss rice, onions, shrimp and lettuce together, then add the mayonnaise and marinade dressing to the salad and toss again. Serve immediately.

Serves 4 as a full meal or 8 as a side dish

Reviews (1)

  • This my recipe right down to the comments at the top. I made this up over 30 years ago. I recently sent it to A to Z recipes. I would like to get credit for the recipe and I would like to know who sent it to your web site. Nancy F. Sacramento, Ca

    Flag as inappropriate flutterby2u2  |  September 23, 2007

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