Mediterranean Rice Salad With Shrimp

READY IN: 35mins
Recipe by evelynathens

Light and refreshing. Needs nothing more.

Top Review by Sackville

This is a great summer salad. We ate it as part of a seasonal buffet, with a corn on the cob and a couple other salads on the side. I didn't find I needed to use quite as much oil as the recipe calls for and also added a healthy dose of freshly ground black pepper.

Ingredients Nutrition


  1. In a large saucepan, bring 10 cups of water to a boil.
  2. Stir in 1 tblsp salt.
  3. Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
  4. Drain in a colander, rinse with cold water and drain again.
  5. Place the rice in a large serving bowl.
  6. Bring a saucepan of salted water to a boil and stir in 1 tblsp of the lemon juice.
  7. Add the shrimp and cook until opaque, about 1 ½ minutes.
  8. Drain the shrimp.
  9. Transfer to a work surface and chop into small pieces.
  10. Toss the rice with ¼ cup of th e oil and the remaining 3 tblsps lemon juice.
  11. Add the shrimp, tomatoes, fennel, scallions, dill and garlic; toss.
  12. Add up to 1 tblsp more of oil.
  13. Season with salt and crushed red pepper.
  14. Let stand for at least 20 minutes before serving.

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