Shrimp and Mango Rice Salad

  • Yield: 4 servings


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