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Dinner recipe · from the recipe book

Chili-Lime Shrimp Chopped Salad with Rice

Smoky seared shrimp over cilantro-flecked brown rice, crisp romaine, black beans, charred corn and avocado, tossed in a tangy balsamic-cumin vinaigrette with salty queso fresco.

Chili-Lime Shrimp Chopped Salad with Rice

Ingredients

  • 1¼ lb570 gShrimp
  • ¾ cup160 gLong-grain brown rice, dryrinsed
  • 1⅔ cups400 gWater
  • 6 cups chopped280 gRomaine lettucechopped
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 1⅔ cups250 gCherry tomatoesquartered
  • 1 whole200 gAvocadodiced
  • ½ medium60 gRed onionfinely chopped
  • 1 whole14 gJalapeñoseeded and minced
  • 1¼ cups chopped20 gFresh cilantrochopped
  • ½ cup crumbled60 gQueso frescocrumbled
  • ¼ cup55 gOlive oil
  • 2½ tbsp40 gBalsamic vinegar
  • 1 lime, juiced40 gLime juice
  • 1 tsp7 gHoney
  • 1¾ tsp5 gChili powder
  • 2 tsp4 gGround cumin
  • 2 cloves6 gGarlicminced
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Combine the brown rice and water in a saucepan, bring to a boil, cover and simmer on low for 40 minutes until tender; rest 5 minutes, fluff and spread on a plate to cool.
  2. While the rice cooks, make the vinaigrette: whisk about three quarters of the olive oil with the balsamic, half the lime juice, the honey, half the cumin, the garlic, half the salt and the black pepper. Set aside.
  3. Pat the shrimp dry and toss with the chili powder, the remaining half of the cumin and the remaining half of the salt.
  4. Heat the remaining quarter of the olive oil in a large skillet over medium-high heat. Add the thawed frozen corn kernels and cook 3 to 4 minutes, stirring occasionally, until lightly charred, then move the corn to a large bowl.
  5. Add the shrimp to the same skillet in one layer and cook 1 to 2 minutes per side until pink and opaque, 145°F (63°C). Drizzle with the remaining half of the lime juice, cool slightly, then chop into bite-size pieces.
  6. Add the cooled rice, romaine, black beans, cherry tomatoes, red onion, jalapeño and half the cilantro to the bowl with the charred corn.
  7. Pour the vinaigrette over the salad and toss well.
  8. Divide among 4 plates and top with the shrimp, avocado, queso fresco and the remaining half of the cilantro.

Contains: Milk, Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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