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Grilled Shrimp and Cold Rice Salad

Grilled Shrimp and Cold Rice Salad

Nutrition Facts
  • cal. (kcal) 339
Grilled Shrimp and Cold Rice Salad
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 15 mins
  • Grill: 4 mins
  • Stand: 10 mins
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by 3 people
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  • 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.

Nutrition Information for Grilled Shrimp and Cold Rice Salad

Servings Per Recipe: 4
PER SERVING: 339 cal., 8 g total fat (1 g sat. fat), 168 mg chol., 742 mg sodium, 44 g carb. (3 g fiber), 22 g pro.

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