Grilled Shrimp and Wild Rice Salad

With a snappy lime-and-honey dressing, this grilled shrimp salad gets a time-saving boost from frozen prepared rice and green beans.

  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 2

1
(10-oz.) pkg. Green Giant™ Frozen White & Wild Rice (with green beans)
1/2
cup sliced fresh mushrooms
1/4
cup sliced green onions (4 medium)
1/4
cup shredded carrot
1/4
cup oil
1
teaspoon grated lime peel
2
tablespoons lime juice
1
tablespoon rice vinegar
1 1/2
teaspoons honey
1/2
teaspoon Dijon mustard
6
oz. shelled deveined uncooked medium shrimp (about 12 shrimp), tails removed
1
tablespoon oil
3
cups lightly packed torn romaine lettuce

  • 1 Cook rice as directed on package. In medium bowl, combine cooked rice, mushrooms, onions and carrot; mix well. Cover; refrigerate 1 hour or until cool.
  • 2 In small bowl, combine 1/4 cup oil, lime peel, lime juice, vinegar, honey and mustard; mix well. Pour lime mixture over rice mixture; toss gently to coat. Return to refrigerator.
  • 3 Heat gas or charcoal grill. In medium bowl, combine shrimp and 1 tablespoon oil; toss to coat. Let stand at room temperature for 10 minutes to marinate.
  • 4 When grill is heated, place shrimp in grill basket (grill "wok"). Place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until shrimp turn pink, stirring occasionally.
  • 5 Divide lettuce evenly onto individual serving plates. Gently stir rice mixture; spoon evenly onto lettuce. Top each with shrimp.

Expert Tips

Use a 10-ounce box of Green Giant Vegetables Rice Medley or Rice Pilaf for the wild rice and bean combo in this recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
(
Calories from Fat
340),
% Daily Value
Total Fat
38g
38%
(Saturated Fat
6g,
6%
),
Cholesterol
120mg
120%;
Sodium
860mg
860%;
Total Carbohydrate
37g
37%
(Dietary Fiber
4g
4%
  Sugars
9g
9%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
92%;
Vitamin C
26%;
Calcium
10%;
Iron
30%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Vegetable; 1 1/2 Very Lean Meat; 7 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.