The Whole Grains Council
Published on The Whole Grains Council (https://wholegrainscouncil.org)

Home > Shrimp and Wild Rice Salad

  1. Combine lemon, curry, soy sauce and 2 tablespoons olive oil in large bowl and marinate shrimp for 5-10 minutes.
  2. Heat 1 tbsp olive oil and sear six shrimp at a time in hot skillet or grill pan, about 2 minutes on each side, then remove, and set aside. Repeat and finish remaining shrimp.
  3. In a large bowl, mix together remaining olive oil, wild rice, corn, sundried tomatoes, blueberries, and cilantro. Add shrimp, season with salt and pepper, and serve.

 

Grain: 
Wild Rice [1]
Ingredients: 

18 jumbo shrimp, peeled and deveined

Juice from 1 lemon

1 tsp curry powder

2 tbsp soy sauce

8 tbsp olive oil

2 cups wild rice, cooked

16 oz bag frozen corn, thawed and reheated

¼ cup sun-dried tomatoes, coarsely chopped

1 cup blueberries, rinsed and stems removed

½ cup fresh cilantro, chopped

Salt and pepper to taste

Active time: 
35 minutes
Yield: 
6 servings
Nutrition: 
Calories: 320 , Total Fat: 20 g, (Saturated Fat: 3 g), Sodium: 670 mg, Carbohydrate: 32 g, Fiber: 4 g, Protein: 8 g.
Author: 

Barbara Mattaliano, Goose Valley Wild Rice. For more great wild rice recipes, visit Goose Valley Wild Rice [2].

Course: 
Side dishes
Dietary choice: 
Gluten-free
Rating: 
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Description: 

Shrimp, corn and blueberries are summertime classics. Adding wild rice and sundried tomatoes to this combination is a nutritious way to complete this salad.


Source URL: https://wholegrainscouncil.org/recipes/shrimp-and-wild-rice-salad

Links
[1] https://wholegrainscouncil.org/grain/wild-rice
[2] http://www.goosevalley.com