Lunch · Salads
Wild Rice and Shrimp Salad with Crunchy Vegetables
- Prep
- 15 minutes
- Cook
- 1 hour
- Cooling and chilling
- 1 hour 30 minutes
- Total
- 2 hours 45 minutes
- Serves
- 8 servings
Bring it to the table
About this recipe.
A chilled wild rice salad with cooked shrimp, crunchy vegetables, Gruyère and Italian dressing. Cool the rice promptly before adding the seafood and cheese.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 1/2 cups Wild rice (dry, plain wild rice; follow package water and cooking directions)
- 2 cups Cooked shrimp (fully cooked, peeled, deveined and chilled; tails removed)
- 1/2 cup Broccoli (finely chopped)
- 1/2 cup Chopped cauliflower (finely chopped)
- 1/2 cup Gruyère cheese (small cubes)
- 1/4 cup Red pepper (Diced)
- 1/4 cup Green pepper (Diced)
- 1/4 cup Italian dressing
- 8 Lettuce leaves (washed and dried, for serving)
Cool the rice before mixing
Wild rice brings a chewy texture to this chilled salad. Cook it according to its package, then cool it promptly in a shallow container. Combine it with the shrimp and cheese only after the rice is cold.
A little crunch in every bite
Finely chopped broccoli, cauliflower and bell peppers balance the rice and shrimp. Dress the salad just before serving over lettuce. Choose fully cooked, chilled shrimp to keep preparation straightforward.
The cooking plan
How to make Wild Rice and Shrimp Salad with Crunchy Vegetables.
Cook the dry wild rice in water according to its package directions, usually 45–60 minutes, until tender with a pleasant chew. Use the package water ratio and drain any excess liquid. Rice blends may need different amounts of water and timing.
Spread the cooked rice in a clean shallow container and refrigerate promptly. Allow it to become cold before combining with the shrimp and cheese; about 30 minutes is an estimate and deeper containers may take longer. Do not leave rice on the counter to cool for hours.
Use fully cooked, chilled shrimp. Peel, devein and remove tails if needed, then chop into bite-size pieces. Finely chop the broccoli and cauliflower, dice the bell peppers and cube the cheese.
Gently mix the cold rice, shrimp, broccoli, cauliflower, cheese and peppers in a large bowl. Cover and refrigerate at 40°F or below for at least 1 hour.
Toss with the Italian dressing just before serving. Divide the lettuce among eight plates and spoon the salad on top. Taste before adding extra dressing or seasoning.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Wild Rice and Shrimp Salad with Crunchy Vegetables
Ingredients
- 1 ½ cups Wild rice dry, plain wild rice; follow package water and cooking directions
- 2 cups Cooked shrimp fully cooked, peeled, deveined and chilled; tails removed
½ cup Broccoli finely chopped- ½ cup Chopped cauliflower finely chopped
- ½ cup Gruyère cheese small cubes
- ¼ cup Red pepper Diced
- ¼ cup Green pepper Diced
- ¼ cup Italian dressing
- 8 Lettuce leaves washed and dried, for serving
Equipment
Instructions
- Cook the dry wild rice in water according to its package directions, usually 45–60 minutes, until tender with a pleasant chew. Use the package water ratio and drain any excess liquid. Rice blends may need different amounts of water and timing.
- Spread the cooked rice in a clean shallow container and refrigerate promptly. Allow it to become cold before combining with the shrimp and cheese; about 30 minutes is an estimate and deeper containers may take longer. Do not leave rice on the counter to cool for hours.
- Use fully cooked, chilled shrimp. Peel, devein and remove tails if needed, then chop into bite-size pieces. Finely chop the broccoli and cauliflower, dice the bell peppers and cube the cheese.
- Gently mix the cold rice, shrimp, broccoli, cauliflower, cheese and peppers in a large bowl. Cover and refrigerate at 40°F or below for at least 1 hour.
- Toss with the Italian dressing just before serving. Divide the lettuce among eight plates and spoon the salad on top. Taste before adding extra dressing or seasoning.
Nutrition
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
Keep the good food going
Similar Recipes
Choose your next craving. Each card includes its recipe’s total time.