Rice Salad with Shrimp, Sugar Snap Peas, and Tomatoes

We make a lot of dinners with rice.  For some reason though I still can’t nail down the right quantity to cook – I either have barely enough or way too much.  Of course, way too much is always preferable, because there are lots of things you can make with leftover rice.  Like this super easy salad.  I made this for our Fourth of July picnic and it was really good.  Healthy, fast, and delicious.  And if you don’t have shrimp, you can easily omit it.


4 cups left over rice (ours was a mix of basmati and brown rice)

½ pound of steamed, peeled shrimp

1 cup of sugar snap peas, halved

1 cup of cherry tomatoes, halved

¼ – ½ cup of feta cheese, crumbled

¼ cup of fresh parsley, finely chopped

2-3 TBSP of capers (optional, but hey, why not?)

Zest and juice of one lemon

~ ¼ cup of olive oil (a few drizzles)

Salt and pepper, to taste


  • Mix shrimp, lemon zest, snap peas, tomatoes, feta, capers, and parsley in a bowl
  • Drizzle with olive oil and lemon juice.  Salt and pepper generously.
  • Mix well with the rice. Adjust seasoning as needed.

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