You are here: Home » Recipes » Shrimp and Rice Salad Shrimp and Rice Salad Recipe by Relish ContributorKitchen Tested Yield 4 to 6 servings A simple rice and shrimp salad that everyone will love. PrintEmail Ingredients 1 (16-ounce) can fat-free chicken broth1 bay leaf1 cup rice1/2 pound medium shrimp, peeled1/2 cup sliced green onions1/3 cup thinly sliced radishes1 cup frozen peas, thawed1 teaspoon dried dillweed2/3 cup nonfat sour cream1/4 cup light mayonnaise1 tablespoon lemon juice Instructions In a 2-quart saucepan over high heat, heat chicken broth and bay leaf to boiling. Stir in rice and reduce heat to low. Cover and simmer 10 minutes. Add shrimp to rice mixture, cover and continue cooking over low heat, 10 to 15 minutes more, or until liquid is absorbed and shrimp turn pink. Set aside to cool. In a medium bowl, combine green onions, radishes, peas, dillweed, sour cream, mayonnaise and lemon juice with rice mixture. Cover and refrigerate 2 hours, or until serving time.