By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
663 cal · 35 min
Shrimp, Pea, and Rice Salad with Mango Chutney Vinaigrette
Recipe GLPR3111112fe9323b
A vibrant, refreshing salad combining fluffy white rice, tender cooked shrimp, and sweet peas, dressed with a tangy mango chutney vinaigrette infused with lime juice and fresh herbs. The bright flavors of mint and scallions complement the creamy coconut garnish, making this a light yet satisfying dish inspired by Indian cuisine.
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Ingredients
1½ cups long-grain white rice
Salt
Black pepper
½ cup mango chutney
2 tablespoons fresh lime juice
⅓ cup olive oil
1 pound medium shrimp, cooked, peeled, and deveined
⅓ cup fresh mint, chopped
4 scallions, minced
½ cup frozen peas, thawed
¼ cup lightly toasted coconut
Directions
Rinse the rice under cold water until the water runs clear. In a large pot, bring 3 cups of salted water to a boil. Add the rice, stir once, and reduce heat to low. Cover and simmer for 18-20 minutes, until the rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork and set aside to cool completely.
While the rice cooks, prepare the vinaigrette. In a small bowl, whisk together the mango chutney, lime juice, and olive oil until well combined. Season with salt and pepper to taste.
In a large mixing bowl, combine the cooled rice, cooked shrimp, thawed peas, fresh mint, and minced scallions.
Pour the mango chutney vinaigrette over the rice mixture and toss gently until all ingredients are evenly coated and combined.
Divide the salad among four serving bowls or plates. Top each portion with lightly toasted coconut and serve immediately or chill until ready to serve.
Comments
This recipe lands well for a Charlotte cook: shrimp is local from the coast, peas and rice are commodity staples at every chain, and all ingredients are available at Harris Teeter, Food Lion, or Kroger without a special trip. The cost per serving runs roughly $4–$5 depending on shrimp price, which is reasonable for a seafood salad. The 35-minute claim is honest if rice is cooked ahead; starting from scratch adds 15 minutes, so a weeknight cook should plan for 50 minutes total. The dish reheats adequately but tastes best same-night, and it's fussy enough to require component assembly that keeps it from rotation on truly hectic evenings.
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