Easy Shrimp and Rice Salad

Here is my favorite shrimp and rice salad recipe, with tender pieces of shrimp, fluffy white rice, crisp vegetables, and a creamy dill-pickle dressing that brings everything together.

This cold salad is perfect for summer potlucks and picnics. I love making it the night before so the flavors have time to blend, and it’s one of those dishes that actually tastes better the next day. Plus, it feeds a crowd without much effort!

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What Kind of Shrimp Should I Use?

For this salad, you can use either fresh or frozen shrimp, and both will turn out great. If you’re buying frozen, just thaw them overnight in the fridge or give them a quick cold water bath before cooking. Size-wise, medium to large shrimp (around 31-40 count per pound) work best since they’re easier to handle and give you nice, meaty bites throughout the salad. You can buy them pre-cooked to save time, or cook raw shrimp yourself by boiling them for just 2-3 minutes until they turn pink – just be careful not to overcook them or they’ll get rubbery.

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Options for Substitutions

This salad is easy to customize based on what you have in your kitchen:

• Shrimp: You can swap shrimp for cooked chicken, canned tuna, or even crab meat. If using canned options, just drain them well before mixing in.
• Rice: White rice is classic here, but brown rice, wild rice, or even quinoa work great too. Just stick with the same amount and make sure it’s fully cooled before mixing.
• Mayonnaise: If you want a lighter option, try Greek yogurt or a mix of half mayo and half yogurt. You can also use a vinaigrette-style dressing, though the texture will be different.
• Dill pickle juice: No pickle juice? Use white vinegar or lemon juice instead – start with 1 tablespoon and add more to taste for that tangy kick.
• Green peas: Swap these with corn, edamame, or diced cucumber if you prefer. Frozen peas are just as good as fresh for this recipe.
• Red bell pepper: Any color bell pepper works here, or you can use diced tomatoes or radishes for a different crunch.

Watch Out for These Mistakes While Cooking

Overcooking your shrimp is the fastest way to ruin this salad – they should be pink and opaque after just 3 minutes of boiling, and any longer will make them rubbery and tough.

Mixing warm rice or shrimp with the mayonnaise is another mistake that can cause your dressing to break down and become oily, so make sure everything is completely cooled before combining.

Adding the mayonnaise too early can also lead to a watery salad, especially if your vegetables aren’t properly drained – pat the cooked peas dry with a paper towel and let any excess moisture drain from the celery and peppers.

For the best flavor, let the salad chill in the fridge for at least an hour before serving, which gives the celery seed and pickle juice time to blend with the other ingredients.

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What to Serve With Shrimp and Rice Salad?

This shrimp and rice salad is pretty filling on its own, but I love serving it with buttery croissants or flaky dinner rolls on the side. If you’re looking to add some crunch, a handful of kettle-cooked potato chips or some crispy crackers work great for scooping. For a lighter option, try pairing it with sliced fresh tomatoes and cucumbers drizzled with a little olive oil and lemon juice. You could also serve it over a bed of butter lettuce or mixed greens to turn it into more of a traditional salad presentation.

Storage Instructions

Store: Keep your shrimp and rice salad in an airtight container in the fridge for up to 3 days. Since it has mayo and seafood, you’ll want to make sure it stays cold. This salad actually tastes better after sitting for a few hours, so it’s great to make in the morning for lunch or dinner later.

Make Ahead: You can prep the rice, cook the shrimp, and chop all the veggies a day ahead to save time. Just store everything separately in the fridge and mix it all together with the mayo and seasonings when you’re ready to serve. This keeps everything fresh and prevents the salad from getting watery.

Serve: This salad is meant to be served cold, so there’s no need to reheat. Just give it a good stir before serving since the dressing might settle at the bottom. If it seems a bit dry after a day or two, you can stir in an extra tablespoon of mayo to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 65-80 g
• Fat: 55-70 g
• Carbohydrates: 90-105 g

Ingredients

For the salad:

• 1.5 cups long-grain white rice
• 1 lb shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 1/2 cup celery (finely chopped)
• 4 scallions (sliced)
• 1/4 cup red bell pepper (finely diced)
• 1 cup peas
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 3/4 tsp celery seed
• 1 tbsp fresh dill (finely chopped)

For the dressing:

• 3/4 cup mayonnaise
• 3 tbsp dill pickle juice
• 1/2 tsp lemon zest

Step 1: Cook and Cool the Rice

• 1.5 cups long-grain white rice
• Salt for cooking water

Bring a pot of salted water to a boil and add the rice, then reduce heat and simmer for 15-18 minutes until the rice is tender and the water is absorbed.

Spread the cooked rice on a large sheet pan or shallow dish and let it cool to room temperature—this prevents the warm rice from making the salad mushy and allows the grains to firm up.

While the rice cools, you can begin preparing the remaining ingredients.

Step 2: Prepare and Cook the Shrimp

• 1 lb shrimp
• Salt for cooking water

Bring a pot of salted water to a boil.

Add the shrimp pieces and cook for 2-3 minutes until they turn bright pink and are just cooked through—don’t overcook or they’ll become tough and rubbery.

Immediately transfer the shrimp to an ice bath or cold running water to stop the cooking process and cool them quickly.

Once cooled, drain well on paper towels to remove excess moisture, which prevents the salad from becoming watery.

Step 3: Prepare and Combine All Vegetables

• 1/2 cup celery
• 1/4 cup red bell pepper
• 4 scallions
• 1 cup peas
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 3/4 tsp celery seed
• 1 tbsp fresh dill

While the rice and shrimp cool, finely chop the celery, dice the red bell pepper, slice the scallions, and finely chop the fresh dill.

In a large bowl, combine the cooled shrimp with the celery, red bell pepper, scallions, and peas.

Add the salt, freshly ground black pepper, and celery seed, and toss everything together gently to distribute the seasonings evenly.

I like to add the celery seed at this point because it allows the flavors to meld while you finish assembling the salad.

Step 4: Assemble the Salad and Add Dressing

• rice from Step 1
• shrimp and vegetable mixture from Step 3
• 3/4 cup mayonnaise
• 3 tbsp dill pickle juice
• 1/2 tsp lemon zest

Add the cooled rice from Step 1 to the shrimp and vegetable mixture in the bowl.

In a small bowl, whisk together the mayonnaise, dill pickle juice, and lemon zest until smooth and well combined.

Pour this dressing over the rice and shrimp mixture, then fold everything together gently but thoroughly, making sure the dressing coats all the ingredients evenly.

Taste and adjust seasonings as needed—you may want more salt, pepper, or a touch of lemon zest depending on your preference.

Easy Shrimp and Rice Salad

Delicious Easy Shrimp and Rice Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 6 servings

Calories 1225 kcal

Ingredients

  

For the salad

• 1.5 cups long-grain white rice
• 1 lb shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 1/2 cup celery (finely chopped)
• 4 scallions (sliced)
• 1/4 cup red bell pepper (finely diced)
• 1 cup peas
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 3/4 tsp celery seed
• 1 tbsp fresh dill (finely chopped)

For the dressing

• 3/4 cup mayonnaise
• 3 tbsp dill pickle juice
• 1/2 tsp lemon zest

Instructions

 

• Bring a pot of salted water to a boil and add the rice, then reduce heat and simmer for 15-18 minutes until the rice is tender and the water is absorbed. Spread the cooked rice on a large sheet pan or shallow dish and let it cool to room temperature—this prevents the warm rice from making the salad mushy and allows the grains to firm up. While the rice cools, you can begin preparing the remaining ingredients.
• Bring a pot of salted water to a boil. Add the shrimp pieces and cook for 2-3 minutes until they turn bright pink and are just cooked through—don't overcook or they'll become tough and rubbery. Immediately transfer the shrimp to an ice bath or cold running water to stop the cooking process and cool them quickly. Once cooled, drain well on paper towels to remove excess moisture, which prevents the salad from becoming watery.
• While the rice and shrimp cool, finely chop the celery, dice the red bell pepper, slice the scallions, and finely chop the fresh dill. In a large bowl, combine the cooled shrimp with the celery, red bell pepper, scallions, and peas. Add the salt, freshly ground black pepper, and celery seed, and toss everything together gently to distribute the seasonings evenly. I like to add the celery seed at this point because it allows the flavors to meld while you finish assembling the salad.
• Add the cooled rice from Step 1 to the shrimp and vegetable mixture in the bowl. In a small bowl, whisk together the mayonnaise, dill pickle juice, and lemon zest until smooth and well combined. Pour this dressing over the rice and shrimp mixture, then fold everything together gently but thoroughly, making sure the dressing coats all the ingredients evenly. Taste and adjust seasonings as needed—you may want more salt, pepper, or a touch of lemon zest depending on your preference.