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Grilled Shrimp and Wild Rice Salad

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Grilled Shrimp and Wild Rice Salad
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 2
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With a snappy lime-and-honey dressing, this grilled shrimp salad gets a time-saving boost from frozen prepared rice and green beans.
Updated Nov 2, 2016

Ingredients

  • 1 (10-oz.) pkg. 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

Steps

  • 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.

Nutrition

560 Calories, 38g Total Fat, 18g Protein, 37g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
340
Total Fat
38g
58%
Saturated Fat
6g
30%
Cholesterol
120mg
40%
Sodium
860mg
36%
Total Carbohydrate
37g
12%
Dietary Fiber
4g
16%
Sugars
9g
Protein
18g
% Daily Value*:
Vitamin A
92%
92%
Vitamin C
26%
26%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Vegetable; 1 1/2 Very Lean Meat; 7 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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