Nutritional Info

Nutrition Facts

Serving Size 1 (574g)

Calories 643
Calories from Fat 97 (15%)
Amount Per Serving %DIV
Total Fat 10.8g 17%
Saturated Fat 6g 30%
Monounsaturated Fat 3.7g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 26.5mg 9%
Sodium 2379.1mg 103%
Potassium 552.4mg 12%
Total Carbohydrate 95.8g 32%
Dietary Fiber 5.8g 23%
Sugars 3.3g
Protein 17.3g 35%

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Recipe Description
Red peppers, rice, and green peas join shrimp in a perfect for summertime salad.
Prep time
25 min
Cook time
25 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  fresh dill, snipped
1/4 Cup(c)  olive or vegetable oil
1 Teaspoon(t)  dijon mustard, or to taste
2 Tablespoon(T)  balsamic or red wine vinegar
3 Tablespoon(T)  lemon juice
1/2 Teaspoon(t)  black pepper
10 Ounce(oz)  frozen green peas, thawed and drained
4   scallions, including tops, finely chopped
7 Ounce(oz)  roasted red peppers, drained and coarsely chopped
1 Pound(lb)  large shrimp, shelled and deveined
1/2 Teaspoon(t)  salt
3 Cup(c)  basic chicken stock
2 Cup(c)  long grain white rice
1   medium yellow onion, finely chopped
1/4 Cup(c)  olive or vegetable oil


Heat the oil for 1 minute in a medium saucepan over moderate heat. Add the onion and saute for 1 to 2 minutes, or until slightly softened. Stir in the rice, then add the stock, salt and black pepper. Bring to a boil, then adjust the heat so that the mixture bubbles gently. Cover and simmer for 10 minutes. Place the shrimp on top of the rice, cover, and simmer for 10 minutes. Stir in the roasted red peppers, scallions and peas, cover, and cook for 2 minutes. Remove from the heat and let stand, covered, for 5 minutes. For the dressing: In a small bowl, whisk the lemon juice with the vinegar and mustard until smooth. Add the oil in a fine stream, whisking vigorously, then stir in the dill. Transfer the shrimp mixture to a large bowl, pour the dressing over all, and toss well.

Additional notes

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