Asian Rice with Shrimp and Snow Peas

Take leftovers of this dish to work the next day for a terrific lunch.

Yield: 4 servings (serving size: 2 cups rice mixture and 1 teaspoon almonds)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 20%
  • Fat: 7.6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 3.5g
  • Protein: 38.9g
  • Carbohydrate: 25.4g
  • Fiber: 2.3g
  • Cholesterol: 259mg
  • Iron: 5.7mg
  • Sodium: 776mg
  • Calcium: 129mg


  • 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


  1. 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.
  2. Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.
  3. 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.
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