Summer Honey-Mustard Shrimp Salad Recipe

Name: Summer Honey-Mustard Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs small shrimp, cooked, peeled, deveined; 1 cup sugar snap pea, can use frozen; 1 (16 ounce) can corn; 1 1/2 cups brown rice; 1/2 cup fresh diced strawberry; 1/2 cup light honey mustard dressing; 1 tablespoon honey mustard, condiment sauce; 1/2 cup mayonnaise; 1/4 cup milk; salt; pepper; 1 tablespoon dried basil

Servings: persons

1 1/2 lbs small shrimp, cooked, peeled, deveined
1 cup sugar snap pea, can use frozen
1 (16 ounce) can corn
1 1/2 cups brown rice
1/2 cup fresh diced strawberry
1/2 cup light honey mustard dressing
1 tablespoon honey mustard, condiment sauce
1/2 cup mayonnaise
1/4 cup milk
salt
pepper
1 tablespoon dried basil

1
Steam sugar snap peas (or microwave if using frozen), drain and set aside.
2
Boil rice throughly, drain and set aside.
3
Prepare shrimp and dry throughly. Cut any larger pieces into smaller bits.
4
In a large bowl, whisk together all of the liquid ingredients, adding a dash of salt and pepper.
5
Open and drain the can of corn, add to the liquids.
6
Add shrimp and rice, mix throughly.
7
Slowly fold in strawberries, peas and dried basil.
8
Cover and chill for at least one hour.
9
Serve cold in toasted pitas or rolls, with crackers, or over mixed greens.

879

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lbs small shrimp, cooked, peeled, deveined, 1 cup sugar snap pea, can use frozen, 1 (16 ounce) can corn, 1 1/2 cups brown rice, and more.

Yes, Summer Honey-Mustard Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Honey-Mustard Shrimp Salad

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