Easy grilled shrimp and rice skewers make for a quick, delicious outdoor meal with minimal cleanup.
These simple shrimp skewers made with Minute® Instant White Rice are the perfect for enjoying outside on a sunny day.
Preheat grill to medium-high heat. Meanwhile, soak 4 wooden skewers in water. Toss shrimp with 1/4 cup of the dressing. Let stand 10 minutes to marinate. Drain; discard marinade. Place shrimp evenly on skewers.
Layer three (14-inch) squares of foil. Fold foil in half. Double fold the 2 opposite sides to make a pouch. Place rice, zucchini and peppers in pouch. Gradually add chicken broth and remaining 1/4 cup dressing. Double fold foil at top of pouch to seal, leaving room for air to circulate inside pouch.
Place foil packet on grate of grill; cover grill with lid. Grill 10 to 15 minutes. or until most of the liquid has been absorbed. Let stand 5 minutes. Meanwhile, place skewers on grill. Grill 5 minutes or until shrimp turn pink. Place rice mixture on serving platter; top with shrimp. Sprinkle with onions.
If you don’t have skewers, add the raw shrimp to the foil packet along with the remaining ingredients, then grill as directed.
To use your oven, preheat the oven to 350°F. Assemble the foil packets as directed. Bake 15 min. Remove from the oven; let stand 5 min. Meanwhile, cook the shrimp on a grill pan which has been preheated on medium-high heat. Cook 3 min. on each side or until the shrimp turn pink. Serve as directed.
This recipe calls for Minute® Instant White Rice , though there are plenty of other options to serve with your shrimp. For example, this Mediterranean Shrimp and Rice dish is served with Minute® Yellow Rice Cups. You can also serve shrimp with Minute® Garlic and Olive Oil Rice Jasmine Cups, as seen in this Pesto Shrimp and RIce Bowl.
For another shrimp and white rice recipe, check out this Cajun Boil Rice.
Although you can buy ready-made vinaigrette from the store, it’s actually very simple to make yourself at home. All you need to do is mix together olive oil, vinegar, dijon mustard, honey, garlic, salt and pepper.
Once you have mastered this basic recipe, feel free to experiment with the flavors! For some more recipes you can serve with your vinaigrette check out this Baby Kale, Pineapple and Chicken Salad with Ponzu Vinaigrette recipe.
To start with, cut the ends of your zucchini and cut lengthwise into small slices. Now stack your slices on top of eachother and slice lengthwise again. Repeat this process until you have your desired zucchini cube size.
Once you’ve mastered dicing your zucchini, you may want to try out this Zucchini Noodle Rice Bowl, or for a baked recipe, learn how to make this Squash, Zucchini and Rice Casserole or this Zucchini, Banana, Rice and Quinoa Bread.
Chicken Broth is made using meat and bones and is normally prepared by heating on the stove for a small amount of time. Due to it’s light chicken taste, chicken broth is perfect for adding flavor to dishes like this Creamed Corn and Jalapeno Chicken Rice or this Spanish Chicken and Rice or a Chicken Picata With Rice.