Brown Rice Salad with Blackened Shrimp and Vegetables
This Brown Rice Salad is topped with blackened Open Nature® shrimp and is dressed with a homemade curry vinaigrette. Featuring Cajun spice, fresh herbs and seasonal vegetables, it is a simple summer dish and the perfect excuse to fire up the grill.
Total cook time
- 2 cups cooked long grain brown rice
- 3 tablespoons Cajun spice
- 3 tablespoons canola oil
- 12 Open Nature® shrimp (defrosted)
- 4 skewers
- 1/2 cup sweet peas
- 1/2 cup cooked corn
- 1/4 cup fresh basil
- 1/4 cup Italian parsley
- 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
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.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.