Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
567
Calories
35g
Protein
15g
Fat
74g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- GINGERED RICE SHRIMP SALAD
- “Rice to the Rescue!” Recipe Contest Winner - Corinne Portteus
- Yield: Makes 6 servings.
- 3 cups cooked medium grain rice
- 2 cups frozen peeled, deveined cooked shrimp, thawed
- 1 cup (cut in half) snow peas, blanched
- 1/2 cup thinly sliced green onions
- 1/2 cup julienned red bell pepper strips
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 cup peanut oil
- 3/4 cup oriental-flavored dressing
- =
Directions
1
Combine rice, shrimp, snow peas, green onion, bell pepper, salt and pepper in a large bowl. Add oil and toss until mixture is evenly coated. Drizzle dressing over salad and toss gently.
Recipe sourced from
fandom