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Shrimp Rice Salad Recipe
|Frozen chinese pea pods||6 Ounce (1 Package)|
|Cooked rice||3 Cup (48 tbs)|
|Canned medium shrimp||9 Ounce, drained, rinsed (2 Cans Of 4 1/2 Ounce Each)|
|Celery stalks||2 Medium, diagonally sliced|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Canned mandarin orange segments||11 Ounce, drained (1 Can)|
|Salted cashews/Peanuts||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2558 Calories from Fat 1179
% Daily Value*
Total Fat 134 g206.3%
Saturated Fat 16 g79.9%
Trans Fat 0 g
Cholesterol 78.6 mg26.2%
Sodium 785 mg32.7%
Total Carbohydrates 247 g82.3%
Dietary Fiber 17.2 g68.6%
Sugars 44.1 g
Protein 96 g191.6%
Vitamin A 126.4% Vitamin C 248.9%
Calcium 19.6% Iron 103.2%
*Based on a 2000 Calorie diet
Mix pea pods, rice, shrimp, celery, mayonnaise, onions, ginger and cinnamon.
Cover and refrigerate at least 2 hours but no longer than 24 hours.
TO SERVE: At serving time, toss orange segments with shrimp mixture.
Spoon onto salad greens; sprinkle with cashews.