Shrimp and Vegetable Rice

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 296.2
  • Total Fat: 4.6 g
  • Cholesterol: 175.7 mg
  • Sodium: 1,061.4 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 3.4 g
  • Protein: 26.6 g

View full nutritional breakdown of Shrimp and Vegetable Rice calories by ingredient
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Introduction

Quick and easy skillet dish Quick and easy skillet dish
Number of Servings: 6

Ingredients

    Chicken Broth, 1.25 cup (8 fl oz)
    Cornstarch, 2 tbsp
    Vegetable Oil, .5 tbsp
    Carrots, raw, 2 cup, grated
    Peas, frozen, 2 cup
    Soy Sauce, 3 tbsp
    Sesame Oil, 2 tsp
    Shrimp, cooked, 1 pound 3 ounces
    White Rice, cooked, 3 cup

Directions

1. In small bowl, combine 1/4 cup cold chicken broth and cornstarch; stir until cornstarch is dissolved. Set aside.
2. In Large skillet, heat oil; add carrots and 1/3 cup of remaining broth. Cook over medium heat 2 minutes. Add peas, 1/3 cup of the remaining broth, the say sauce and sesame oil; stir gently to combine. Reduce heat to low; simmer covered, 5 minutes, until peas are tender.
3. Add shrimp and the remaining 1/3 cup of broth; cook, stirring occasionally, 3 to 4 minutes, just until shrimp is warm.
4. Increase heat to high; bring mixture to a boil. Add dissolved cornstarch. Cook stirring frequently, 2 minutes, or until thickeed. Add rice and combine.

Number of Servings: 6

Recipe submitted by SparkPeople user GDELAHANTY.

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