STREAMING NOW: Jamie's Super Food

Shrimp Kebabs on Wild Rice Pilaf

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Another tasty light recipe. I skip making the wild rice and buy the pre-packaged stuff to save time and money, and it works fine.”

Ingredients Nutrition


  1. Put just the millet rice in a medium frying pan and saute about 2 minutes over medium, stirring constantly, until toasted.
  2. Preheat a medium saucepan for 1 minute on medium, and spray 3 times with cooking spray.
  3. Add onion, carrot, celery, and chopped bell pepper.
  4. Saute 3 minutes or until vegetables are limp.
  5. Add the rice, wild rice, and brown rice.
  6. Add chicken stock and soy sauce, stir and bring to a boil over high.
  7. Cover, reduce heat to low, and simmer about 45 minutes.
  8. Meanwhile, combine coconut milk, chile paset, garlic, coriander, and lime zest in a mixing bowl and whisk well.
  9. Add the shrimp, mushrooms, onion, tomatoes, peppers, and mushrooms, tossing to coat.
  10. Cover and marinate for 30 minutes in refrigerator.
  11. Preheat grill or broiler.
  12. On each 8 small skewers (if using wooden ones, soak in warm water 10 minutes before threading to avoid charring), thread 2 pieces shrimp, 2 onion chunks, 2 tomatoes, 2 mushrooms, and 3 bell pepper cubes, alternating ingredients so that bell peppers are at both ends.
  13. Grill or broil 4 minutes, turn and broil another 4-6 minutes or until shrimp are cooked and vegetables slightly charred.
  14. Fluff the rice and divide it among 4 plates, place 2 skewers on top of each.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a