Shrimp and Mango Rice Salad

  • Yield 4 servings

You can serve this dish warm or cold. Either way it's delicious.


1 cup dried Jasmine or sushi rice
1 pound medium cooked shrimp, fresh or frozen, thawed
1 ripe mango, cut into 1/2-inch cubes
1/4 cup slivered almonds, toasted
10 fresh mint leaves, chopped
1 tablespoon extra virgin olive oil
1 tablespoon fres lime juice
2 teaspoons honey
1 clove garlic, minced
1/2 teaspoon kosher salt
Freshly ground pepper to taste


  1. Cook the rice according to package directions and set aside.
  2. Add the shrimp, mango, almonds, and mint and toss to combine.
  3. Whisk together the olive oil, lime juice, honey, garlic, salt, and pepper and add to the rice mixture. Stir gently to combine.

Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms’ Guide to Meal Makeovers



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