All-in-One Shrimp Skewers with Grilled Rice

Makes 4 (6 shrimp and 1 cup rice) Servings

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24 jumbo shrimp, cleaned (1 lb)
1/2 cup Italian Fat Free Dressing, divided
1 1/2 cups Minute® White Rice or Minute® Brown Rice, uncooked
1 zucchini, finely chopped
1 red bell pepper, finely chopped
1 1/2 cups low sodium chicken broth
1 green onion, thinly sliced


  • 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.
  • Substitute: If you don't have skewers, add the raw shrimp to the foil packet along with the remaining ingredients, then grill as directed.
  • 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.