Grilled Shrimp with Wild Rice and Spinach Salad

Name: Grilled Shrimp with Wild Rice and Spinach Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 6 oz Shrimp (peeled and deveined); 1 cup Wild rice (cooked); 2 cups Spinach (fresh); 1 tbsp Olive oil; 1 tbsp Lemon juice (freshly squeezed); to taste Salt; to taste Black pepper; 1/2 tsp Garlic powder (optional for shrimp seasoning); 2 cups Water (for cooking wild rice)

740 kcal · 55 g protein · 15 minutes · 2 servings

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Grilled Shrimp with Wild Rice and Spinach Salad

This dish features succulent grilled shrimp served atop nutty wild rice, paired with a fresh spinach salad dressed in a light lemon-olive oil vinaigrette. It's a balanced, flavorful meal that's easy to prepare and perfect for a healthy lunch or dinner.

740 kcal 55 g protein 15 minutes

Ingredients

Shrimp 6 oz
Wild rice 1 cup
Spinach 2 cups
Olive oil 1 tbsp
Lemon juice 1 tbsp
Salt to taste
Black pepper to taste
Garlic powder 1/2 tsp
Water 2 cups

Method

Prepare the Wild Rice. Rinse 1/2 cup of uncooked wild rice under cold water using a fine sieve. In a medium saucepan, add the rinsed rice and 2 cups of water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for about 40-45 minutes until the rice is tender and water is absorbed. Drain any excess water if necessary.
Tip: Start cooking the wild rice first as it takes the longest. You can prepare other ingredients while it cooks.
Season the Shrimp. While the rice is cooking, place the peeled and deveined shrimp in a bowl. Add 1/2 teaspoon garlic powder, a pinch of salt, and black pepper. Drizzle with half the olive oil and toss to coat evenly.
Tip: Marinating shrimp briefly enhances flavor but avoid marinating for too long as the acid can start cooking the shrimp.
Grill the Shrimp. Preheat a grill pan or outdoor grill to medium-high heat. Lightly oil the grill grates or pan to prevent sticking. Place the shrimp on the grill and cook for about 2-3 minutes per side until they turn pink and opaque. Remove from heat.
Tip: Do not overcook shrimp as they become rubbery. They cook quickly, so watch closely.
Prepare the Spinach Salad. In a large bowl, add 2 cups of fresh spinach leaves. In a small bowl, whisk together the remaining olive oil, lemon juice, a pinch of salt, and black pepper to make a dressing. Pour the dressing over the spinach and toss gently to coat.
Tip: Use fresh lemon juice for the best flavor. Adjust seasoning to taste.
Assemble and Serve. Divide the cooked wild rice evenly onto two plates. Top each with grilled shrimp. Serve the dressed spinach salad on the side or on top. Optionally, garnish with a lemon wedge for extra zest.
Tip: Serve immediately while shrimp is warm for best taste.

Pro tips

Use a grill pan if you don't have an outdoor grill; it works well indoors.
If you prefer, wild rice can be cooked in advance and refrigerated for up to 3 days.