Shrimp and Pea Rice Bowl

Photo: José Picayo

Serve with Wheat Rolls with Orange Butter.

Yield: Serves 3 (serving size: 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 280
  • Fat: 8.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 2g
  • Protein: 20.2g
  • Carbohydrate: 30.5g
  • Fiber: 2.8g
  • Cholesterol: 115mg
  • Iron: 3mg
  • Sodium: 629mg
  • Calcium: 55mg

Ingredients

  • 1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
  • 1 tablespoon olive oil
  • 8 ounces medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1/4 cup water
  • 2/3 cup frozen green peas
  • 1 tablespoon white wine vinegar
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground turmeric
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Wheat Rolls with Orange Butter

Preparation

  1. 1. Heat rice according to directions.
  2. 2. Heat oil in a large skillet over medium-high heat. Add shrimp; sauté 2 minutes. Add garlic; sauté 1 minute or until shrimp are done. Remove mixture from pan. Bring water to a simmer. Add peas; cover and cook 2 minutes or until done. Stir in rice, shrimp, vinegar, salt, pepper, and turmeric; cook 1 minute or until heated. Sprinkle with parsley.
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