Succulent Shrimp, Corn and Rice Salad

Succulent Shrimp, Corn and Rice Salad

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: Makes 4-6 servings

Succulent pieces of jumbo shrimp are tossed with rice, corn and fresh onion in this delicious main dish salad recipe.


  • 1-1/2 cups uncooked wild rice, rinsed and drained
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup sliced green onions
  • 1 can (14-1/2 ounces) corn
  • 18 cooked jumbo shrimp, peeled and deveined
  • Salt and freshly ground pepper to taste


  1. Cook the wild rice according to package directions, rinse under cold water and then drain well. Place in a bowl with the green onions, corn, shrimp, and toss to combine.
  2. In the meantime, make the dressing by whisking the lemon juice, red wine vinegar, Dijon mustard, honey, paprika, cayenne pepper and minced garlic in a bowl until thoroughly blended. Slowly pour the olive oil into the mixture, mixing vigorously to combine.
  3. Pour the prepared dressing over the cooked rice, sprinkle with some salt and fresh pepper to taste, and then toss gently to coat. Serve immediately.


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