Asian Rice with Shrimp and Snow Peas

Asian Rice with Shrimp and Snow Peas Recipe
Take leftovers of this dish to work the next day for a terrific lunch.


4 servings (serving size: 2 cups rice mixture and 1 teaspoon almonds)

Recipe from

Cooking Light

Recipe Time

Prep: 40 Minutes

Nutritional Information

Calories 334
Caloriesfromfat 20 %
Fat 7.6 g
Satfat 1.2 g
Monofat 1.9 g
Polyfat 3.5 g
Protein 38.9 g
Carbohydrate 25.4 g
Fiber 2.3 g
Cholesterol 259 mg
Iron 5.7 mg
Sodium 776 mg
Calcium 129 mg


1 cup uncooked long-grain rice
1 cup water
1 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 teaspoon hot sauce
2 teaspoons bottled chopped garlic
2 cups snow peas, trimmed (about 6 ounces)
1 1/2 pounds large peeled and deveined shrimp
1/2 cup diagonally cut green onions
4 teaspoons slivered almonds, toasted


Combine long-grain rice, 1 cup water, and fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.

Cook snow peas and shrimp in boiling water 2 minutes or until shrimp are done. Drain. Add snow peas, shrimp, green onions, and rice to soy mixture; toss well to combine. Top with almonds. Serve immediately.

Elisa Bosley,

Cooking Light

May 2007
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