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Grilled Shrimp and Cold Rice Salad

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Makes: 4  servings Prep 10 mins Cook 15 mins Grill 4 mins Stand 10 mins
Grilled Shrimp and Cold Rice Salad
Nutrition Facts

Servings Per Recipe 4

  • Amount Per Serving
  • cal.(kcal)339
  • Fat, total(g)8
  • chol.(mg)168
  • sat. fat(g)1
  • carb.(g)44
  • fiber(g)3
  • pro.(g)22
  • sodium(mg)742

Percent Daily Values are based on a 2,000 calorie diet

  • 1 cup  wild, brown and red rice mix (such as Rice Select)
  • 1/2 cup  sweetened, dried cranberries
  • 3/4 teaspoon  salt
  • 8 ounces  broccoli florets, cut in half if large
  • 1/4 cup  cider vinegar
  • 1 tablespoon  Dijon mustard
  • 1 tablespoon  honey
  • 2 tablespoons  olive oil
  • 1 pound  peeled and deveined medium-size shrimp


1. In a medium-size saucepan, combine 1-1/2 cups water, rice, cranberries and 1/2 teaspoon of the salt. Bring to a boil over high heat, stir once, then cover and reduce heat to medium-low. Cook 10 minutes, then add broccoli florets to pan. Re-cover and cook an additional 5 minutes. Remove from heat; let stand 10 minutes.

2. Meanwhile, combine remaining 1/4 teaspoon salt, the vinegar, mustard and honey in a measuring cup or bowl. Whisk in olive oil until blended. Place shrimp in a bowl. Add 2 tablespoons of the dressing and toss to coat. Toss remaining dressing with rice mixture in a large bowl. Refrigerate while heating grill and cooking shrimp.

3. Heat grill pan, grill or broiler. Grill or broil shrimp 4 minutes, turning once, or until cooked through.

4. To serve, spoon about 1 cup rice salad onto plate. Top with shrimp.

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