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Active time
35 minutes
Total time
35 minutes
6 servings

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

  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.


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


Calories: 320
Total Fat: 20 g
(Saturated Fat: 3 g)
Sodium: 670 mg
Carbohydrate: 32 g
Fiber: 4 g
Protein: 8 g.

Yield: 6 servings

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