Black Rice, Shrimp and Charred Corn

Black Rice, Shrimp and Charred Corn
Servings: 6 Prep 20 mins Cook 40 mins Grill 20 mins


  • 1 1/2 cups uncooked black rice (such as Lundberg)
  • 1 1/2 pounds shrimp, peeled, deveined and tails removed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 ears corn, husked
  • 1/2 small red onion
  • 1 avocado, peeled, seeded and halved
  • 3 tablespoons lime juice
  • 6 tablespoons Cotija cheese or queso fresco

Make It

1. Combine rice with 3 cups water, cover and bring to a boil. Reduce to a low simmer and cook 40 minutes. Remove from heat and let stand 10 minutes. Fluff with a fork and transfer to a large bowl.

2. Meanwhile, heat grill or grill pan to medium-high. Toss shrimp with 1 tbsp of the oil, 1/4 tsp of the salt and 1/8 tsp of the cayenne.

3. Thread shrimp onto skewers. Grill corn 3 to 5 minutes per side, turning 3 times (12 to 20 minutes total). Grill red onion 3 minutes per side, and avocado and shrimp 2 minutes per side.

4. Cut kernels from corn cobs, dice onion and avocado, and remove shrimp from skewers. Toss in bowl with cooked rice. Gently toss with lime juice and remaining 1 tbsp oil, 3/4 tsp salt and 1/8 tsp cayenne. Garnish each serving with 1 tbsp cheese.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 420, Fat, total (g): 14, chol. (mg): 190, sat. fat (g): 3, carb. (g): 47, fiber (g): 6, pro. (g): 31, sodium (mg): 630, Percent Daily Values are based on a 2,000 calorie diet.