Spicy Shrimp and Rice
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 350.8
- Total Fat: 9.4 g
- Cholesterol: 137.5 mg
- Sodium: 404.2 mg
- Total Carbs: 47.0 g
- Dietary Fiber: 3.1 g
- Protein: 21.2 g
View full nutritional breakdown of Spicy Shrimp and Rice calories by ingredient
Introduction
I threw all this together and it tasted great in my opinion. I keep a tub of cooked brown rice on hand so it cut the cooking time by 45 minutes. The frozen and fresh vegetables keep the sodium level fairly low. Change the pepper based on your spice preference. I threw all this together and it tasted great in my opinion. I keep a tub of cooked brown rice on hand so it cut the cooking time by 45 minutes. The frozen and fresh vegetables keep the sodium level fairly low. Change the pepper based on your spice preference.Number of Servings: 2
Ingredients
-
* Broccoli, Frozen, Cut, 1 cup
* Corn, Frozen, 1 cup
* Mahatma Brown Rice, Prepared, 1 cup
* Shrimp, Large Cooked, 5 oz
* Bertolli Extra Virgin Olive Oil, 1 tbsp
* Red Onion, 1/4 cup, chopped
* Serrano Peppers, 1/4 cup, chopped
* Garlic, 1/4 cup, chopped
Directions
Heat water to a boil..
Start broccoli and corn steaming.
Defrost shrimp in cool water.
Pour rice into frying pan with olive oil on medium heat.
Chop serrano peppers, garlic and onion, then combine with rice, stirring occasionally.
De-vein and tail shrimp then cut all into bite size pieces.
Add shrimp to frying pan.
By this time the broccoli and corn should be steamed so add them to the frying pan.
Stir all together well and then cover, lower heat to medium-low, and cook for five minutes longer, stirring occasionally.
Makes approx. two 1.5 cup servings.
Number of Servings: 2
Recipe submitted by SparkPeople user ---EJ---.
Start broccoli and corn steaming.
Defrost shrimp in cool water.
Pour rice into frying pan with olive oil on medium heat.
Chop serrano peppers, garlic and onion, then combine with rice, stirring occasionally.
De-vein and tail shrimp then cut all into bite size pieces.
Add shrimp to frying pan.
By this time the broccoli and corn should be steamed so add them to the frying pan.
Stir all together well and then cover, lower heat to medium-low, and cook for five minutes longer, stirring occasionally.
Makes approx. two 1.5 cup servings.
Number of Servings: 2
Recipe submitted by SparkPeople user ---EJ---.