Best Wild Rice And Spiced Shrimp Salad Recipes

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SPICY SHRIMP WITH RICE



Spicy Shrimp with Rice image

No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. - Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 large onion, finely chopped
1 large green pepper, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh parsley
1 jar (4 ounces) diced pimientos, drained
1 to 2 tablespoons Louisiana-style hot sauce
1/4 teaspoon onion salt
1/4 teaspoon pepper
2 pounds uncooked large shrimp, peeled and deveined
5-2/3 cups hot cooked rice

Steps:

  • In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 273 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 425mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

SHRIMP SALAD WITH RICE



Shrimp Salad With Rice image

The best shrimp salad I have ever had. Crunchy, tangy, sweet and salty all at the same time! A great different way to use shrimp. :) "Cooking time" is time in the refrigerator in this recipe.

Provided by Red Chef Mama

Categories     Potluck

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup shrimp, cleaned and cooked
3 cups rice, cooked
1/4 cup celery, diced
1/4 cup pimento stuffed olive, sliced
1/4 cup green pepper, chopped
1/4 cup pimentos, chopped
1/4 onion, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons mayonnaise
3 cups iceberg lettuce
2 tomatoes, cut into wedges
French dressing

Steps:

  • Split each shrimp lengthwise.
  • In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
  • Cover the mixture and chill for at least 30 minutes.
  • Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
  • Spoon the mixture on top of the lettuce
  • Garnish with the tomato wedges and any leftover shrimp.
  • Serve with the French dressing.

Nutrition Facts : Calories 651.2, Fat 5.4, SaturatedFat 1, Cholesterol 113.4, Sodium 511.9, Carbohydrate 124.3, Fiber 3.9, Sugar 4, Protein 22.9

WILD RICE SALAD



Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

GRILLED SHRIMP AND WILD RICE SALAD



Grilled Shrimp and Wild Rice Salad image

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

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:

  • 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

SPINACH, WILD RICE AND SHRIMP SALAD



Spinach, Wild Rice and Shrimp Salad image

Provided by Paula M. Shaw

Categories     Salad     Leafy Green     Rice     Shellfish     High Fiber     Lunch     Shrimp     Spinach     Healthy     Bon Appétit     California     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 13

4 cups water
1 cup wild rice
1 red bell pepper
3 cups fresh spinach leaves, chopped
1 8-ounce can sliced water chestnuts, drained, diced
1/2 pound cooked medium shrimp
2 celery stalks, sliced
2/3 cup chopped green onions
2 tablespoons red wine vinegar
1/4 teaspoon dry mustard
1/2 cup olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon

Steps:

  • Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool.
  • Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper.
  • Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl.
  • Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)

SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS



Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas image

Categories     Fruit     Rice     Shellfish     Marinate     Backyard BBQ     Mango     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Sesame     Sugar Snap Pea     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

3 tablespoons vegetable oil
2 teaspoons minced fresh ginger
1/4 teaspoon dried crushed red pepper
16 uncooked jumbo shrimp, peeled, deveined
3 tablespoons fresh lime juice
2 tablespoons soy sauce
3 cups cooked short-grain brown rice (about 1 1/4 cups uncooked)
1 mango, peeled, pitted, chopped
4 green onions, thinly sliced
8 ounces sugar snap peas
1 teaspoon oriental sesame oil
1 teaspoon sesame seeds
4 10- to 12-inch metal skewers

Steps:

  • Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
  • Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
  • Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
  • Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
  • Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

SHRIMP & WILD RICE



Shrimp & Wild Rice image

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

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

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.

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