Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp and Rice Salad with Parsley Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 The parsley adds both color and flavor to this salad. Ingredients 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 Directions 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. Rate it Print