Patio Shrimp Salad

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"Shrimp tossed with rice, pickles, olives, raisins and some more salad goodies. A quick and easy summer salad."
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10 m servings 420 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 740 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Place rice in a medium-size mixing bowl. Mix pickles, olives, onion, salt, green pepper, raisins and tomato juice into the rice. Stir well and let mixture stand 5 minutes.
  2. Mix shrimp and mayonnaise into the mixture, toss lightly and serve.


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Sorry, I wasn't too thrilled with this. It was OK, but I won't be making it again. It seemed I didn't like the tomato juice with this combination.

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