Best Artichoke Shrimp And Rice Salad Recipes

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RICE-A-RONI SALAD WITH ARTICHOKES AND SHRIMP!



Rice-A-Roni Salad With Artichokes and Shrimp! image

This is a delicious salad, that can be served warm or cold. It would be great for a luncheon, but also great as a supper/dinner meal. I adapted it from a Paula Deen TV Show.

Provided by Koechin Chef

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

7 ounces chicken rice-a-roni
1 (6 ounce) jar marinated artichokes, quarterd and marinade reserved
1/2 green pepper, chopped
1/2 red pepper, chopped
12 large olives, sliced
4 green onions, sliced including green parts
1/2 cup light mayonnaise, like Hellmanns
1 tablespoon fresh lemon juice
1/4 teaspoon fresh ground pepper
1 lb small shrimp, cooked

Steps:

  • Prepare RICE-A-RONI as box directs.
  • Remoce from heat and place in a large bowl to cool off. Lift with a large spoon a few times to help speed up the cooling process.
  • Get all your vegetables prepared.
  • Make the dressing by combining the Mayo with the marinade, lemon juice, curry powder, pepper.
  • Add everything to the bowl. Pour over the dressing last, and combine well.
  • Serve right away. or refrigerate and serve at another time. This is a wonderful lunch treat or a supper worthy of company! :-).
  • (I used frozen salad shrimp from SAM'S Club).

Nutrition Facts : Calories 301.8, Fat 9.8, SaturatedFat 1.5, Cholesterol 122.9, Sodium 1061.5, Carbohydrate 33.1, Fiber 2.5, Sugar 2.1, Protein 20.1

MEDITERRANEAN BROWN RICE SALAD



Mediterranean Brown Rice Salad image

My family and friends all love this salad, which they've referred to as "the Greek salad." The recipe makes enough to feed a crowd, so it's a perfect bring-along for a big party. No matter what you're looking for-something with the Greek flavors you love, or just a healthy, simple salad-it will not disappoint! If you'd like, substitute orzo for the rice. -Sarah Hawkins, Wanatah, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 cups uncooked long grain brown rice
3-1/2 cups water
2 tablespoons white vinegar
2 tablespoons balsamic vinegar
1 garlic clove, minced
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup chopped fresh basil
6 ounces fresh baby spinach (about 8 cups), coarsely chopped
16 ounces cherry tomatoes, halved
6 green onions, thinly sliced
2 cups (8 ounces) crumbled feta cheese

Steps:

  • In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.

Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 291mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

CURRIED RICE AND ARTICHOKE SALAD



Curried Rice and Artichoke Salad image

This is a family recipe that we make for all of our picnics. The salad is best if made a couple of hours, or even a day, ahead. It can be served warm, but is best served chilled. It is also very good with 2 c. chopped cooked chicken added. I hope you enjoy this as much as we do!

Provided by MeemawB

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

10 ounces chicken rice-a-roni
2 tablespoons olive oil
2 (6 ounce) jars marinated artichoke hearts, chopped, reserve liquid
1/2 green bell pepper, diced
4 green onions, chopped both white and green parts
15 pimento-stuffed green olives, sliced thin
1 tablespoon curry powder
1/3 cup mayonnaise (Hellmans works well for this recipe)

Steps:

  • Cook Rice as directed on box, but brown using olive oil, instead of butter.
  • Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
  • Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
  • Pour mayonnaise mixture over rice mix.
  • Stir to coat.
  • Refrigerate until serving.
  • Enjoy!

ARTICHOKE SALAD I



Artichoke Salad I image

A flavorful Italian-style rice and artichoke salad.

Provided by Christine Johnson

Categories     Salad     Vegetable Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 (10.75 ounce) package chicken flavored rice mix (e.g. Rice A Roni)
½ cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon curry powder
1 dash hot pepper sauce
2 (6.5 ounce) jars marinated artichoke hearts, diced
6 green onions, chopped
12 pimento-stuffed green olives, chopped
1 green bell pepper, chopped

Steps:

  • Prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. Cool mixture in refrigerator.
  • In a mixing bowl, combine artichokes, green onions, green olives and bell pepper.
  • Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.

Nutrition Facts : Calories 608 calories, Carbohydrate 63.8 g, Cholesterol 10.4 mg, Fat 38.6 g, Fiber 3.5 g, Protein 8.4 g, SaturatedFat 6.3 g, Sodium 1872.1 mg, Sugar 4.2 g

SHRIMP AND ARTICHOKE SALAD



Shrimp and Artichoke Salad image

Provided by Craig Claiborne

Categories     salads and dressings

Time 30m

Yield 10 servings

Number Of Ingredients 6

24 medium-size shrimp, about 1 pound
16 bottled artichoke bottoms, packed in oil
2 tablespoons finely chopped Italian parsley
1 teaspoon finely minced garlic
1 cup olive oil
1/4 cup freshly squeezed lemon juice

Steps:

  • Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
  • When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
  • Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams

RICE A RONI™ SALAD



Rice A Roni™ Salad image

Great for a potluck. Variations may include adding more veggies or using shrimp instead of chicken.

Provided by Laurie Petrie

Categories     Salad     Grains     Rice Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 8

1 (10.75 ounce) package chicken flavored rice mix (e.g. Rice A Roni)
1 bunch green onions, chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 cup chopped celery
1 cup chopped cooked chicken breast meat
½ cup mayonnaise
1 dash Worcestershire sauce
salt and pepper to taste

Steps:

  • Prepare rice mix as directed on package and chill.
  • To the cooked rice, add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste. Mix well, chill and serve.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 32.7 g, Cholesterol 18.4 mg, Fat 12.8 g, Fiber 2.7 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 659.2 mg, Sugar 2.8 g

YUMMY RICE-A-RONI SALAD



Yummy Rice-A-Roni Salad image

This is a wonderful salad recipe that I got from my Mom. I really enjoy it and it is my husbands favorite. He will request this salad for any occasion.

Provided by dayla

Categories     Rice

Time 1h30m

Yield 1 bowl full

Number Of Ingredients 7

1 (7 ounce) box chicken rice-a-roni, prepared and cooled
1 (6 1/2 ounce) jar marinated artichoke hearts, chopped
1 bunch green onion, sliced
shrimp, medium can, drained
1/2 cup sliced black olives
1/2 cup sliced pimento stuffed olive
1/4-1/2 cup mayonnaise

Steps:

  • In a large bowl mix prepared Rice-a-Roni, artichokes, onions, shrimp, and both types of olives and mix.
  • Add mayonnaise starting with 1/4 cup and adding more to your desired consistency.
  • Mix and eat.

ARTICHOKE RICE SALAD WITH SHRIMP



Artichoke Rice Salad with Shrimp image

I forget who I got this from, but I have tweaked it to my taste, adding some ingredients and omitting others. Everyone who has it wants the recipe. I often make this without the shrimp for a side dish, but with the shrimp it can be a meal in itself. Either way you decide to go, I know you'll enjoy! Note: Photo borrowed from...

Provided by Christine Whisenhunt

Categories     Seafood

Number Of Ingredients 8

2 family size pkgs. chicken flavor rice-a-roni
2 (6-oz.) jars marinated artichoke hearts, chopped, reserve juice
1 c green olives
1 c mayonnaise
6-8 green onions, chopped, white and green parts
1 + 2 tsp curry powder
salt and pepper, to taste
1 lb small or medium shrimp, peeled and deveined

Steps:

  • 1. Brown the rice in about a tbsp. of olive oil, then add the amount of water called for on the pkgs. along with the seasoning pkts. ONLY (No butter or additional oil) and finish cooking as per pkg. instructions. Set aside.
  • 2. Rinse and drain the shrimp. Then toss them in about 2 tsp. curry powder and saute them in a pan barely coated in olive oil until they are about half cooked and then turned them and added a little water (just to cover bottom of pan) to finish cooking. Don't overcook! Set aside.
  • 3. For the dressing: Mix the mayo, artichoke juice, salt and pepper to taste, and the other tsp. of curry powder together. (I love curry, so I add more, probably twice this much, maybe even more! I sometimes also add 1-2 tbsps. of the olive juice to the dressing.)
  • 4. Add the green onions, artichoke hearts, green olives and shrimp to the rice and toss. (I often add additional artichokes and olives. I like a lot of goodies in mine.)
  • 5. Pour the dressing over the rice mixture and toss to coat. Don't over mix or rice will become very clumpy.
  • 6. I serve this warm or cold. It is wonderful either way. And, the leftovers are just as good or better the next day. Enjoy!

RICE A RONI ARTICHOKE SALAD



Rice a Roni Artichoke Salad image

Make and share this Rice a Roni Artichoke Salad recipe from Food.com.

Provided by KattPhysh

Categories     Long Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 (4 1/3 ounce) package chicken rice-a-roni
5 green onions, sliced thin including part of the tops
1/2 cup red bell pepper, diced
1/4 cup black olives, sliced
1 (6 ounce) jar marinated artichoke hearts, drained, chopped (reserve the marinade)
1/2 cup plain yogurt
1/2 teaspoon curry powder
1/2 teaspoon cajun seasoning
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Steps:

  • Prepare Rice A Roni according to directions omitting butter. Let cool completely.
  • Combine drained marinade, curry powder, mayonnaise and spices. Whisk until smooth with a fork or small whisk.
  • Mix cooled Rice A Roni in a 2-quart bowl with marinade dressing and chopped vegetables.
  • Chill.

CURRIED ARTICHOKE SHRIMP SALAD



Curried Artichoke Shrimp Salad image

This salad needs to chill overnight, but worth the wait. Hope you will try it., hugs and loves,L

Provided by Laura Spencer-Whitacre

Categories     Other Salads

Time 1h15m

Number Of Ingredients 11

1 pkg rice-a roni, chicken flavor
1, 6oz. jar(s) marinated artichoke hearts
4-5 oz salad shrimp
2 green onions, chopped
1 small can(s) sliced olives
lemon slices
parsley
DRESSING
marinade from artichoke hearts
1/3 c mayonnaise
1/2 Tbsp curry powder

Steps:

  • 1. Cook Rice-a-roni as directed on pkg using only 1 tablespoon butter to brown rice.Remove from heat and let cool.
  • 2. Drain artichoke hearts and reserve marinade. Chop artichokes and mix with shrimp, green onions and olives, add to rice.
  • 3. Make dressing by combining, the artichoke marinade, mayonnaise and curry powder. Mix dressing into rice mixture and chill overnight Before serving garnish with lemon slices

ARTICHOKE SHRIMP PASTA SALAD



Artichoke Shrimp Pasta Salad image

I have enjoyed this recipe for as long as I can remember. My mom made it famous, and she passed it down to me on my wedding day. It's one of those potluck staples that folks can't get enough of. -Mary McCarley, Charlotte, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 15

1 package (16 ounces) bow tie pasta
2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 cans (7-1/2 ounces each ) marinated quartered artichoke hearts, drained
2 cans (2-1/4 ounces each ) sliced ripe olives, drained
2 cups crumbled feta cheese
8 green onions, sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
DRESSING:
1/2 cup white wine vinegar
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons chopped fresh basil
2 teaspoons Dijon mustard
Fresh ground pepper, optional

Steps:

  • Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. In a large bowl, combine pasta, shrimp, artichokes, olives, cheese, green onions, parsley and basil., In a small bowl, whisk vinegar, oil, lemon juice, basil, mustard and, if desired, pepper. Pour dressing over pasta mixture; toss to coat. Refrigerate, covered, 2 hours before serving.

Nutrition Facts : Calories 453 calories, Fat 23g fat (7g saturated fat), Cholesterol 135mg cholesterol, Sodium 757mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 6g fiber), Protein 28g protein.

ELEGANT SHRIMP AND ARTICHOKE SALAD



Elegant Shrimp and Artichoke Salad image

Provided by Food Network

Categories     appetizer

Yield 4 cups

Number Of Ingredients 6

1/2 cup diced red bell pepper
1 can (14 ounces) artichoke hearts, rinsed, drained and chopped
1 package (8 ounces) cream cheese, softened
1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix
4-6 ounces cooked shrimp, rinsed, drained and patted dry
Sliced French bread and sliced cucumbers

Steps:

  • Prepare dips mix according to package directions. Combine prepared dip and cream cheese. Gently stir in shrimp, artichokes and bell pepper. Serve with cucumbers or French bread.

Artichoke shrimp and rice salad is a perfect dish that can be served for lunch or dinner. It is a healthy and nutritious meal that is packed with flavor and texture. The dish is made up of three main ingredients: artichokes, shrimps, and rice, and it is further enhanced with the addition of various herbs, vegetables, and spices. The end result is a delicious and refreshing salad that can be enjoyed by everyone, regardless of age or dietary requirements.

Benefits of Artichokes

Artichokes, one of the main ingredients in this salad recipe, offer a range of health benefits. They are high in fiber, which helps to support good digestion and promote bowel regularity. Artichokes also contain a powerful antioxidant called cynarin, which can help to protect the liver against damage and improve overall liver function. Additionally, these vegetables are a rich source of vitamins C and K, iron, and magnesium, making them an excellent addition to any diet.

Shrimp as a Seafood Delicacy

Shrimps are another key ingredient in this dish. They are a rich source of protein, omega-3 fatty acids, and various other nutrients that are essential for good health. Shrimps are also low in calories and fat, making them an ideal food for anyone who is trying to lose weight or maintain a healthy body weight. Moreover, shrimps have a unique flavor that blends well with many other ingredients, making them the perfect addition to any seafood salad.

Health Benefits of Rice

Rice, the third main ingredient in this salad recipe, is a staple food in many cultures around the world. Apart from being a great source of carbohydrates, rice also contains essential vitamins and minerals such as niacin, thiamin, and vitamin B6. Due to its high fiber content, regularly consuming rice can improve digestive health and reduce the risk of developing chronic diseases such as heart disease and diabetes.

Herbs and Spices

To further enhance the flavor profile of this dish, various herbs and spices can be added. Some popular choices include garlic, parsley, coriander, and cumin. Garlic, for instance, can help to boost immunity and improve cardiovascular health. Parsley, on the other hand, contains flavonoids and essential oils that can help to reduce inflammation and protect against certain types of cancer.

Veggies to Balance the Meal

Adding vegetables to artichoke shrimp and rice salad can help to boost the fiber content, increasing the salad's overall nutritional value. Green leafy vegetables such as spinach and kale are excellent options as they are high in vitamins and minerals such as Vitamin A, C, and iron. Additionally, other vegetables like bell peppers, cucumbers, and cherry tomatoes can be used to add color and texture to the salad.

Conclusion

Artichoke shrimp and rice salad is an incredibly versatile dish that can be customized to suit any dietary requirements or personal taste preferences. It is a dish that is packed with nutrition and is a delicious way to enjoy a variety of healthy ingredients. Whether serving it as the main dish or side dish, this salad recipe is sure to please everyone at your table. So, give it a try, and enjoy the refreshing taste of artichoke shrimp and rice salad.

Making artichoke shrimp and rice salad may seem like a daunting task, but it’s actually quite easy if you follow the right tips. This salad is perfect for a summer lunch, dinner or a BBQ party. It is filling, delicious and nutritious. In this article, we will discuss some valuable tips that you should follow when making artichoke shrimp and rice salad recipes.

Tip 1: Use fresh ingredients

One of the most important things to remember when making any dish is to use fresh ingredients. Using fresh ingredients make the salad taste better and has a more appealing look. Always get your shrimp and artichokes fresh, and not from a can, as fresh ingredients give the dish a more flavorful taste plus has a more natural texture.

Tip 2: Cook the rice correctly

Cooking rice can be tricky, but it is an essential part of making artichoke shrimp and rice salad. You want to make sure that the rice is cooked correctly, fluffy, and not sticky. Follow the instructions carefully, or boil the rice for 15 minutes, drain, and then allow it to sit for five minutes. Remember to fluff the rice with a fork after cooking to avoid clumping.

Tip 3: Season your shrimp

Shrimp, when seasoned properly add a delicious taste that will take your salad to the next level. Seasoning the shrimp is easy; just sprinkle some sea salt and freshly ground black pepper or paprika powder on the shrimp to add more flavor prior to cooking in a pan.

Tip 4: Don't overcook your shrimp

One of the common mistakes people make when cooking shrimp is overcooking it. Shrimp takes only a few minutes to cook, and once it is overcooked, it becomes rubbery and tough. When cooking shrimp, cook it for two to three minutes on each side or until it turns pink. Then remove the shrimp from the heat to prevent further cooking, and add them into the salad.

Tip 5: Use different types of lettuce

Why not make your salad more visually appealing by combining different types of lettuce? For example, you could use a combination of red leaf, butter lettuce, and arugula. This will add texture and flavor to your salad. Don't forget to chop them roughly; making them bite-sized will better promote their taste and texture.

Tip 6: Add other vegetables

Vegetables make the salad more colorful, nutritious, and add some crunch when eaten with shrimp and rice. Some vegetable options to consider include sliced bell peppers, cucumbers, red onions, and cherry tomatoes. If you want your salad to have a bit of a zestier taste, consider adding olives that are light black or green. Make sure the vegetables are cut into small pieces to ensure even distribution in each bite.

Tip 7: Dress lightly

When it comes to dressing the salad, less is more. You don't want to overpower the taste of the shrimp, artichokes, and vegetables. Instead, consider a light dressing that complements the overall flavor of the salad. The usual dressings for this kind of salad are vinegar or a combination of lemon and olive oil. Also, it is important to pour the dressing on the salad prior to consumption to avoid the salad from getting wilted and mushy if you’re planning to serve it for an extended period.

Tip 8: Make ahead option

If you are planning to entertain guests, this salad is something that you can prepare in advance. Cook the rice and shrimp separately and chop the vegetables ahead of time. Then, on the day of the event, all you need to do is mix everything together and dress it with light dressing. Refrigerate for a few minutes before serving to let the flavors mix and salad to become colder.

Conclusion

Artichoke shrimp and rice salad is a delicious and healthy meal option that you can enjoy anytime at home. Follow these tips to make the best artichoke shrimp and rice salad that your friends and family will enjoy. Remember, it is not just all about the ingredients, you should always consider the method of preparation to enjoy every bite.

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