Grilled Shrimp And Wild Rice Salad Recipes

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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.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 2

Number Of Ingredients 13



Grilled Shrimp and Wild Rice Salad image

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Divide lettuce evenly onto individual serving plates. Gently stir rice mixture; spoon evenly onto lettuce. Top each with shrimp.

Nutrition Facts : Calories 560, Carbohydrate 37 g, Cholesterol 120 mg, Fat 7 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 9 g

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

GRILLED SHRIMP AND NOODLE SALAD

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11



Grilled Shrimp and Noodle Salad image

Steps:

  • Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
  • Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.
  • Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.
  • Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.

14 ounces flat rice noodles
1/2 cup fresh lime juice
1/3 cup fish sauce
1/2 cup packed light brown sugar
2 cloves garlic, finely chopped
1 to 2 teaspoons Asian chili sauce (such as Sriracha)
1 pound medium-large shrimp, peeled and deveined
1 medium bunch asparagus, trimmed
5 ounces shiitake mushrooms, trimmed
1 medium carrot, shredded
1/2 cup fresh cilantro

SHRIMP RICE SALAD

This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 14



Shrimp Rice Salad image

Steps:

  • In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) frozen peas, thawed
3 cups cooked rice
1-1/2 cups chopped celery
1/4 cup chopped onion
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons curry powder
1/2 teaspoon celery seed
1/2 teaspoon salt
Leaf lettuce
Cherry tomatoes, optional

SHRIMP & WILD RICE

Fixed this last night and it was wonderful. The shrimp were bite size and went so well with the rest of the ingredients. I would imagine that this would also be good with cooked chicken.

Provided by Nimz_

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8



Shrimp & Wild Rice image

Steps:

  • Cook rice as directed.
  • Saute onion, bell pepper and jalapeno pepper in 2 tablespoons butter until slightly tender, about 5 minutes.
  • Mix with the cooked rice.
  • Fold in cooked shrimp.
  • Spread evenly into a greased 8X11 inch baking dish.
  • Cover with crushed Ritz crackers.
  • Drizzle with 4 tablespoons melted butter.
  • Bake until bubbly at 350 degrees, about 30-35 minutes or until top is lightly browned.
  • Serve with salad and garlic bread.

4 cups small shrimp (cooked and peeled)
1 (6 ounce) box uncle ben's long grain and wild rice blend
1 (10 1/2 ounce) can cream of chicken soup
1/2 cup chopped onion
1/3 cup chopped red bell pepper
1 large jalapeno pepper, seeds and membrane removed, cut in half and thinly sliced
3/4 cup butter, divided
1 cup crushed Ritz cracker

GRILLED PEACH, RICE & ARUGULA SALAD

This hearty salad was created when I needed to clear out some leftovers from the fridge-and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. -Lauren Wyler, Dripping Springs, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12



Grilled Peach, Rice & Arugula Salad image

Steps:

  • For dressing, whisk together first 6 ingredients., Prepare rice according to package directions; cool slightly. Place peaches on a lightly oiled grill rack over medium heat. Grill, covered, until lightly browned, 6-8 minutes, turning occasionally., To serve, add bacon and 1/4 cup dressing to rice. Line a platter with arugula; top with rice mixture and peaches. Drizzle with remaining dressing; top with cheese.

Nutrition Facts : Calories 218 calories, Fat 11g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 530mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

3 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 tablespoons canola oil
2 tablespoons maple syrup
1 tablespoon finely chopped shallot
1/4 teaspoon cayenne pepper
SALAD:
1 package (8.8 ounces) ready-to-serve long grain and wild rice
2 medium peaches, quartered
6 cups fresh arugula (about 4 ounces)
6 bacon strips, cooked and crumbled
1/2 cup crumbled goat cheese

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