Fiesta Rice and Shrimp Salad

GOYA Fiesta Rice Meets a Healthy Shrimp Recipe!

GOYA® Fiesta Rice is a festive mix of long grain and wild rices, peas, corn, and zesty spices simmered in savory chicken broth. On its own, it's a delicious accompaniment to meats and seafood. But don't stop there: It has all the right flavors for a zesty summer rice salad -- with a Latin twist.

Just add fresh shrimp, herbs, veggies, GOYA® Fancy Pimientos, and GOYA® Manzanilla Olives. Splash on a tangy lemon dressing for a quick, fiesta rice recipe that’s light in calories and long on 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® Manzanilla Olives Stuffed with Minced Pimientos, sliced

2 tbsp. finely chopped fresh cilantro

1.	Bring 2 cups water to boil in medium saucepot over medium-high heat. Add shrimp. 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. Peel and devein shrimp; 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 minutes. 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.