California Wild Rice Confetti Shrimp Salad

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When it comes to California wild rice, Chef Homgren says she loves it for its versatility, rich color and for the nutritional value it provides as a whole grain food.

~Created by Chef Cheri Holmgren~
Homegrown Catering
Joshua Tree, California

Makes 6 servings


  • 1 pound cooked medium fresh shrimp, peeled, deveined, chopped and cooled
  • 3 cups cooked California wild rice, cooled
  • 1 large tomato, seeded and chopped
  • 3/4 cup chopped sweet onion
  • 3 Tablespoons minced fresh cilantro
  • 2 to 3 tablespoons seeded and minced jalapeño pepper
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 firm avocado, halved, pitted, peeled, and chopped
  • 2 Tablespoons fresh lime juice
  • Optional:
  • 6 cups shredded romaine lettuce
  • 1/2 cup chopped walnuts
  • Garnish with lime wedge
Cooking Instructions:

In a large bowl, combine shrimp, rice, tomato, onion, cilantro, jalapeno pepper, lemon juice, oil, salt, and pepper.
In a small bowl, combine avocado and lime juice, tossing gently to coat. Add to shrimp mixture, stirring gently to combine. Cover, and refrigerate for at least 2 hours or up to 8 hours.

Optional serving suggestion: Spoon mixture over shredded lettuce. Add walnuts, and toss gently.

Serve immediately with lime wedges, if desired

Created by : Cheri Homgren, Homegrown Catering Joshua Tree, California
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Always in Season


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.