Shrimp and Rice Salad

  • Yield: 4 to 6 servings


1 (16-ounce) can fat-free chicken broth
1 bay leaf
1cup rice
1/2pound medium shrimp, peeled
1/2cup sliced green onions
1/3cup thinly sliced radishes
1cup frozen peas, thawed
1teaspoon dried dillweed
2/3cup nonfat sour cream
1/4cup light mayonnaise
1tablespoon lemon juice


  1. 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.
  2. 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.

Nutritional Info *per serving

  • Calories 241
  • Fat 4.1g
  • Saturated Fat .8g
  • Cholesterol 62mg
  • Sodium 392mg
  • Carbohydrate 36.9g
  • Protein 11.4g