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Shrimp And Rice Salad Recipe Video
|Yellow onion/White onion||1 Medium, chop|
|Apple cider vinegar||1⁄4 Cup (4 tbs)|
|Vegetable oil||3 Tablespoon|
|Scallion||3 , chopped white and green parts|
|Mayonnaise||1⁄2 Cup (8 tbs) (full fat)|
|Plain yogurt||1⁄2 Cup (8 tbs) (full fat)|
|Salt and pepper||To Taste|
|Cooked, peeled and deveined shrimp||1 Pound, chopped|
|Hardboiled eggs||4 , peeled and chopped|
|Cooked white rice||3 Cup (48 tbs) (or any type you like)|
Calories 333 Calories from Fat 180
% Daily Value*
Total Fat 20 g30.9%
Saturated Fat 3 g14.9%
Trans Fat 0 g
Cholesterol 132.5 mg
Sodium 146.9 mg6.1%
Total Carbohydrates 21 g7.1%
Dietary Fiber 0.57 g2.3%
Sugars 1.1 g
Protein 14 g29%
Vitamin A 4.7% Vitamin C 1.9%
Calcium 3.7% Iron 7.8%
*Based on a 2000 Calorie diet
1. In a small bowl, combine chopped onion, vinegar and vegetable oil. Set aside for 10 minutes to marinade.
2. For dressing, in a large bowl combine scallions, mayonnaise, yogurt, salt and pepper. Mix well. Save some scallion for garnish later.
3. Then add chopped shrimp, eggs, rice and drained marinated onion. Mix to combine.
4. Garnish with chopped scallions and serve immediately.
Always add salt and pepper to the dressing so that it mixes well.
You can use store bough pickled onion, if desired.
Serve on roasted seasoned seaweed to give it a Japanese twist.