Shrimp & Rice

Makes 4
Prep 10 m
Cook 5 m



  1. 1 of 2 Prepare instant rice according to package directions, using 1-1/2 cups water, 1/2 teaspoon salt and 2 teaspoons olive oil. After rice is done, drain off any excess liquid. Stir in vegetables with their sauce and microwave to heat through. Cover and set aside.
  2. 2 of 2 Meanwhile, heat 1 tablespoon olive oil in nonstick skillet over medium-high heat. Add shrimp and cook a minute or two, stirring constantly, then add garlic and black pepper to taste. Cook, stirring, until shrimp is pink, about 3 minutes. Stir shrimp and lemon juice into rice mixture.
Nutrition Information for Shrimp & Rice
Servings Per Recipe: 4
Per Serving: 1 g sat. fat, 155 mg chol., 8 g Fat, total, 35 g carb., 24 g pro., 323 kcal cal., 713 mg sodium, 2 g fiber