Shrimp and Rice Salad with Parsley


The parsley adds both color and flavor to this salad.


  • 1 cup long-grain white rice

  • 2 tablespoons extra-virgin olive oil

  • 1 garlic clove, minced

  • ½ 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


  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.

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