Publix Simple Meals

Barbecue Shrimp Skewers and Asian Rice Salad

Barbecue Shrimp Skewers and Asian Rice Salad
Servings:
4
Total Time:
55 minutes
Active Time:
25 minutes

Cooking Sequence

  • Coat grill rack with spray, then preheat
  • Prepare rice and begin to chill (15 minutes)
  • Prepare and grill shrimp; serve (40 minutes)

Barbecue Shrimp Skewers

Ingredients

Cooking spray
32 peeled/deveined shrimp (about 1 lb)
16 wooden or bamboo skewers (6-inch)
1/2 teaspoon seafood seasoning blend
1/2 cup barbecue sauce

Steps

  1. Coat grill with spray, then preheat. Arrange 4 shrimp on flat surface, nesting together horizontally. Lay hand flat on shrimp and push pointed end of skewer through center of each shrimp, connecting them. Take second skewer and push through shrimp 1/2-inch from first skewer. (This keeps shrimp from spinning when turned on the grill.) Repeat with remaining shrimp. Wash hands.
  2. Place skewers on plate (may be paper) and sprinkle both sides with seasoning. Brush barbecue sauce evenly over both sides of skewers.
  3. Grill 5-7 minutes, turning frequently, just until shrimp turn pink and opaque. Serve.

Asian Rice Salad

Ingredients

1 (13 1/2-oz) can light coconut milk
2 cups instant rice
1/2 cup shredded carrots
1/4 cup salted cashews
1/4 cup diced water chestnuts
1/4 cup golden raisins and cherries
2 tablespoons chutney
1 tablespoon light Vidalia onion salad dressing
1/2 teaspoon kosher salt
1/8 teaspoon pepper

Steps

  1. Place coconut milk in medium saucepan and cover; bring to boil on high heat. (Watch carefully to prevent boilover.)
  2. Stir in rice and cover; remove from heat and let stand 5 minutes.
  3. Combine remaining ingredients medium bowl; stir in rice. Chill in freezer 30–40 minutes. Serve.

Aprons Advice

  • Complete your meal with baked beans, fresh sliced pineapple, and lemon yogurt for dessert.
  • To safely remove skewers from hot shrimp, use tongs to hold shrimp, then pull skewers out and discard.

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Barbecue Shrimp Skewers and Asian Rice Salad

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Barbecue Shrimp Skewers

CALORIES (per 1/4 recipe) 180kcal; FAT 2.5g; SAT FAT 0g; TRANS FAT 0g; CHOL 175mg; SODIUM 630mg; CARB 13g; FIBER 0g; SUGARS 10g; PROTEIN 20g; VIT A 4%; VIT C 4%; CALC 6%; IRON 20%

Asian Rice Salad

CALORIES (per 1/4 recipe) 370kcal; FAT 10g; SAT FAT 6g; TRANS FAT 0g; CHOL 0mg; SODIUM 330mg; CARB 64g; FIBER 3g; SUGARS 15g; PROTEIN 5g; VIT A 60%; VIT C 2%; CALC 2%; IRON 20%

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