Grilled Shrimp Brown Rice Salad with Creamy Cilantro Dressing

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  • PREP TIME
    30 Min
  • COOK TIME
    8 Min
  • SERVINGS
    4-6

Summer is here and I cannot think of a better time to head outside to enjoy a festive picnic with family and friends. Spending the day outdoors entertaining picnic style is one of my favorite past times. Picnics are meant to be low-key, relaxed with dishes that require little time in the kitchen. But less time in the kitchen doesn’t mean your food has to be boring.

Today I want to share with you one of my go-to picnic salads that is bursting with freshness, is flavorful and made with plenty of Cacique® goodness.

To maximize my time in the kitchen I keep my fridge stocked with Cacique® products that make my summer entertaining easy. I always have a few bottles of creamy Cacique® Crema Mexicana on hand that I use to marinate chicken, baste seafood with or use to make creamy dressing for salads. Cacique® Ranchero® Queso Fresco is also one of my favorite go-to cheeses for toping tacos, tostadas or to toss into cold salads.

Today’s salad features plump grilled shrimp, roasted corn and a creamy cilantro dressing that is sure to be a hit with your family. I used roasted corn leftover from our weekend barbeque, but feel free to use frozen or add fresh peas or black beans. The shrimp is tossed in a quick marinade, grilled and tossed with cooked brown rice. You can make the creamy cilantro dressing a few days in advance and you may want to double the recipe, it is amazing plus it makes a great dipping sauce for fries or drizzled over quesadillas.

Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.

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