Comida Kraft
Recipe Box

Asian Pecan, Shrimp & Rice Salad

Asian Pecan, Shrimp & Rice Salad is rated 4.470588235294118 out of 5 by 17.
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

4 servings

Rice, pecans, green onions and shrimp are tossed in a dressing of teriyaki sauce and oil for this easy make-ahead salad.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Mix rice, shrimp, pecans and onions in large bowl.
  • Beat teriyaki sauce and oil with wire whisk until well blended. Add to rice mixture; mix well. Cover.
  • Refrigerate at least 1 hour before serving.

How to Toast Nuts

Spread nuts in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.

Jazz It Up

Add 1 chopped red pepper to salad ingredients before chilling.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 450
Total fat 19g
Saturated fat 2g
Cholesterol 220mg
Sodium 950mg
Carbohydrate 42g
Dietary fiber 3g
Sugars 1g
Protein 30g
% Daily Value
Vitamin A 8 %DV
Vitamin C 8 %DV
Calcium 8 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This dish is not only superb, but low in cost . This dish is not only superb, but low in cost . Few ingrediants are needed and most kitchens always have them on hand. I can also prepare it the day before and just pop in into the oven and have a delicious dinner in a few minutes.
Date published: 2002-10-13
Rated 5 out of 5 by from Everyone loved this recipe. Everyone loved this recipe. I added some stir-fry veggies to make it a complete meal and they made it very filling unlike most Chinese-type food I've had. Some liked it hot. Some liked it cold. Either way its a winner.
Date published: 2007-06-08
Rated 5 out of 5 by from I cooked the shrimp in butter and garlic and tossed it in with everything. I cooked the shrimp in butter and garlic and tossed it in with everything. I also used brown rice and sort of made my own sauce since I was out of teriyaki. But it was really yummy.
Date published: 2007-09-05
Rated 4 out of 5 by from This is a great recipe for those nights when the kids are going every which way and no one can sit... This is a great recipe for those nights when the kids are going every which way and no one can sit down at the dinner table. Heathly, quick and yummy. Love the pecans!
Date published: 2003-08-27
Rated 5 out of 5 by from Great Recipe. Great Recipe. Preferred it warm. Also, I substituted some szechuan for the soy. It gave it a less salty more KICK!
Date published: 2007-04-09
Rated 5 out of 5 by from it looks very good to eat with the family .thay all like rice salad with shrimp in it we all like... it looks very good to eat with the family .thay all like rice salad with shrimp in it we all like pecan in are food.
Date published: 2002-10-02
Rated 5 out of 5 by from I ate it warm! I ate it warm! It was great! I ate it cold! Even better!! It taste like it is fresh from a Chinese restaurant!!
Date published: 2004-04-28
Rated 5 out of 5 by from I actually served the recipe hot, I added water chestnuts to make it a little crunch, perfect... I actually served the recipe hot, I added water chestnuts to make it a little crunch, perfect taste...
Date published: 2009-01-07
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