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Shrimp and Rice Salad with Parsley

  • servings: 4


  • 1 cup long-grain white rice
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 pound medium shrimp, peeled and deveined
  • 1 cup packed fresh parsley leaves, chopped
  • 1 to 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper

Cook's Note

To store, refrigerate, up to 3 days.


  1. Step 1

    Cook rice according to package instructions. In a medium skillet, heat olive oil over medium-high. Add garlic and shrimp, and cook until shrimp are opaque throughout, about 2 minutes. Transfer to a large bowl and add cooked rice, parsley, and lemon juice. Season with coarse salt and ground pepper.

Everyday Food, March 2010