Brown Rice Salad with Blackened Shrimp and Vegetables

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.



40 mins

Total cook time

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  • 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

Cooking Instructions

Step 1

Prepare the dressing: in a blender, combine curry powder, honey, canola oil, lemon, salt and pepper. Blend until smooth.

Step 2

Preheat grill to high heat.

Step 3

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.

Step 4

Prepare the rice salad: combine the cooked rice, sweet peas, corn, basil and Italian parsley, then add curry vinaigrette and mix well.

Step 5

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.