Grilled Shrimp and Cold Rice Salad

Grilled Shrimp and Cold Rice Salad
Makes 4
Prep 10 m
Cook 15 m
Grill 4 m
Stand 10 m



  1. 1 of 4 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. 2 of 4 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. 3 of 4 Heat grill pan, grill or broiler. Grill or broil shrimp 4 minutes, turning once, or until cooked through.
  4. 4 of 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: 168 mg chol., 8 g Fat, total, 1 g sat. fat, 44 g carb., 22 g pro., 339 kcal cal., 742 mg sodium, 3 g fiber