Yellow Rice & Seafood Salad Recipe

Name: Yellow Rice & Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) bottle clam juice; 1 cup water or 1 cup low sodium chicken broth; ⅓ cup olive oil; 2 tablespoons olive oil; 8 ounces goya yellow rice mix; 23 lb large shrimp, peeled & deveined; 13 lb scallops, cleaned & beards removed; 1 ½ tablespoons cider vinegar; 1 tablespoon ketchup; 1 fresh garlic clove, minced; ½ cup diced red onion; ½ cup diced red pepper; 2 tablespoons chopped fresh cilantro; salt and pepper; 2 pinches crushed red pepper flakes

Servings: persons

1 (8 ounce) bottle clam juice
1 cup water or 1 cup low sodium chicken broth
⅓ cup olive oil
2 tablespoons olive oil
8 ounces goya yellow rice mix
23 lb large shrimp, peeled & deveined
13 lb scallops, cleaned & beards removed
1 ½ tablespoons cider vinegar
1 tablespoon ketchup
1 fresh garlic clove, minced
½ cup diced red onion
½ cup diced red pepper
2 tablespoons chopped fresh cilantro
salt and pepper
2 pinches crushed red pepper flakes

1
In a saucepan, bring clam juice, water or chicken broth, crushed red pepper flakes, and 1 tablespoons oil to a boil.
2
Add rice mix, stir and bring back to boil.
3
Cover, lower heat and simmer for 20 minutes or until all the liquid is absorbed and rice is cooked.
4
Remove from heat and cool.
5
While rice is cooking, in a skillet, heat 1 tablespoons oil on medium high.
6
Cook the shellfish until opaque (or lightly browned on both sides) and just done.
7
(3 to 5 minutes)
8
Remove from heat and cool.
9
In a blender or in a bowl with a whisk, combine the 1/3 cup oil, vinegar, ketchup and garlic.
10
In a bowl, combine the onion, red pepper and cilantro.
11
Gently stir in dressing, cooled rice and cooled shellfish.
12
Add salt and pepper to taste.
13
Can be served well chilled or at room temperature.

3209

kcal

Calories

Fat

Carbs

651

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 15 ingredients. The key ingredients include: 1 (8 ounce) bottle clam juice, 1 cup water or 1 cup low sodium chicken broth, ⅓ cup olive oil, 2 tablespoons olive oil, and more.

Yes, Yellow Rice & Seafood 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.

Yellow Rice & Seafood Salad

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