Grilled Shrimp and Cold Rice Salad

Grilled Shrimp and Cold Rice Salad
Servings: 4 Prep 10 mins Cook 15 mins Grill 4 mins Stand 10 mins


  • 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

Make It

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 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.