Garlic Grilled Shrimp with Red Rice & Orange-Basil Vinaigrette
Juicy grilled shrimp, nutty red rice and fresh basil come together with a bright orange vinaigrette. This satisfying meal pairs beautifully with a green salad or grilled vegetables.
Ingredients
Method
- Cook the rice. Rinse the red rice and cook according to package directions until tender, usually 35–45 minutes. Let stand for 5 minutes, then fluff with a fork.
- Make the vinaigrette. Whisk together the orange juice, zest, vinegar, Dijon and honey, if using. Slowly whisk in the olive oil until combined. Season with salt and pepper.
- Season the shrimp. Pat the shrimp dry, then toss with the olive oil, garlic, salt and pepper. Keep refrigerated while you preheat the grill or grill pan to medium-high.
- Grill. Thread the shrimp onto metal skewers or place directly on a grill pan. Cook for approximately 2–3 minutes per side, depending on size, until opaque throughout and just firm.
- Assemble. Toss the warm rice with half the vinaigrette and most of the basil. Divide among four plates and top with shrimp. Drizzle with the remaining dressing and scatter the remaining basil over the top.
Notes
Estimated nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 400 |
| Protein | 27 g |
| Total carbohydrate | 40 g |
| Dietary fiber | 3 g |
| Total fat | 15 g |
| Saturated fat | 2 g |
