Fiesta Rice and Shrimp Salad

When fresh shrimp, herbs and veggies mix with our classic GOYA® Fiesta Rice, the result is the perfect summer salad – with a Latin twist – that’s light in calories, but not in flavor.

Serves 6
Prep time: 10 min.
Total time: 40 min.

1 lb. large shrimp

1/4 cup plus 2 tbsp. GOYA Extra Virgin Olive Oil

1 box (8 oz.) GOYA Fiesta Rice

1/4 cup GOYA Lemon Juice

1/2 medium red onion, finely chopped (about 1/2 cup)

1 jar (4 oz.) GOYA Fancy Pimientos, drained and finely chopped

8 GOYA Spanish Olives Stuffed with Minced Pimientos, sliced

2 tbsp. finely chopped fresh cilantro

1.	Peel and devein shrimp; reserve shells. Bring 2 cups water to boil in medium saucepot over medium-high heat. Add shrimp and reserved shells. Remove pot from heat; let sit until shrimp turn pink and opaque, about 5 min. Using slotted spoon, remove shrimp from water; set aside to cool. Remove and discard shells.
2.	Return water to stove; bring to boil. Stir in 2 tbsp. olive oil and rice mix. Reduce heat to medium low. Cook, covered until rice absorbs water and is tender, about 25 min. Transfer rice to refrigerator to cool completely.
3.	Meanwhile, in medium serving bowl, mix together remaining olive oil, lemon juice, onions, pimientos, olives and cilantro until combined. Stir in cooled rice and shrimp; toss to coat completely with dressing.