Nutritional Info

Nutrition Facts

Serving Size 1 (137g)

Calories 436
Calories from Fat 168 (38%)
Amount Per Serving %DIV
Total Fat 18.6g 29%
Saturated Fat 8.2g 41%
Monounsaturated Fat 8.9g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 90.2mg 30%
Sodium 42.5mg 2%
Potassium 241.7mg 5%
Total Carbohydrate 37.3g 12%
Dietary Fiber 1.6g 7%
Sugars 1.9g
Protein 25.2g 50%

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Recipe Description
The mix of long grain and wild rice gives this salad nice visual appeal. The mangos add just a touch of sweetness.
Prep time
15 min
Cook time
35 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1 Cup(c)  mixed long grain and wild rice
12 Ounce(oz)  shrimp, cooked and shelled
1   mango, peeled, seeded and diced
4   scallions, sliced
1/4 Cup(c)  slivered almonds
1 Tablespoon(T)  fresh mint, finely chopped
1 Pinch(pn)  pepper, to taste
1 Tablespoon(T)  extra vergin olive oil
2 Teaspoon(t)  lime juice
1 Clove(clv)  garlic, crushed
1 Teaspoon(t)  honey
1 Pinch(pn)  salt, to taste


Cook the rice in a large pan of lightly salted boiling water for 35 minutes or until tender. Drain and transfer to a large bowl, then add the shrimp. To make the dressing: Mix all the ingredients together in a large measuring cup, seasoning to taste with the salt and pepper, and whisk well until thoroughly blended. Pour the dressing over the rice and shrimp mixture and let cool. Add the mango, scallions, almonds and mint to the salad and season to taste with pepper. Stir thoroughly, transfer to a large serving dish and serve.

Additional notes

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Shrimp and Rice Salad
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