Brown Rice Salad With Grilled Cajun Shrimp
This Brown Rice Salad is topped with cajun shrimp and is dressed with a homemade curry vinaigrette. Featuring Cajun spice, fresh herbs and seasonal vegetables, it is a simple weeknight dish and the perfect excuse to fire up the grill.
A super simple meal the whole family will enjoy, this brown rice salad uses pantry and freezer staples along with some fresh herbs to bring out the maximum flavor in the salad.
Take advantage of a great deal on shrimp at Safeway this week to make this brown rice salad for dinner this week.
Ingredients
- 2 cups cooked long-grain brown rice
- 3 tablespoons Cajun spice
- 3 tablespoons canola oil
- 12 shrimp (defrosted)
- 4 skewers
- 1/2 cup sweet peas
- 1/2 cup cooked corn
- 1/4 cup fresh basil
- 1/4 cup Italian parsley
Dressing
- 1 tablespoon curry powder, dry toasted in cast iron pan
- 2 tablespoons honey
- 1/3 cup canola oil
- 2 tablespoons lemon juice
- 1 pinch kosher salt
- 1 pinch black pepper
Cooking Instructions
Step 1
Prepare the dressing: In a blender, combine curry powder, honey, canola oil, lemon, salt and pepper. Blend until smooth.
Preheat grill to high heat.
Skewer shrimp, 6 per skewer, and add a second skewer to hold in place, then dress with canola oil and Cajun spice and grill over high heat for 2-3 minutes per side.
Prepare the rice salad: combine the cooked rice, sweet peas, corn, basil and Italian parsley, then add curry vinaigrette and mix well.
If it is too cold to grill – you can toss the shrimp in the oil and cajun spices and cook in a skillet over medium-high heat.
Ingredients
- 2 cups cooked long-grain brown rice
- 3 tablespoons Cajun spice
- 3 tablespoons canola oil
- 12 shrimp defrosted
- 4 skewers
- 1/2 cup sweet peas
- 1/2 cup cooked corn
- 1/4 cup fresh basil
- 1/4 cup Italian parsley
Dressing
- 1 tablespoon curry powder dry toasted in cast iron pan
- 2 tablespoons honey
- 1/3 cup canola oil
- 2 tablespoons lemon juice
- 1 pinch kosher salt
- 1 pinch black pepper
Instructions
- Prepare the dressing: In a blender, combine curry powder, honey, canola oil, lemon, salt and pepper. Blend until smooth.
- Preheat grill to high heat.
- Skewer shrimp, 6 per skewer, and add a second skewer to hold in place, then dress with canola oil and Cajun spice and grill over high heat for 2-3 minutes per side.
- Prepare the rice salad: combine the cooked rice, sweet peas, corn, basil and Italian parsley, then add curry vinaigrette and mix well.
- Transfer dressed salad mixture to a serving bowl, then place the grilled shrimp skewer on top of the salad.
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* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. *
