Rating: 4.5 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve with Wheat Rolls with Orange Butter.

Jackie Newgent
Recipe by Cooking Light April 2012

Gallery

Credit: José Picayo

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 3 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat rice according to directions.

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  • 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.

Nutrition Facts

280 calories; fat 8.4g; saturated fat 1.2g; mono fat 4.4g; poly fat 2g; protein 20.2g; carbohydrates 30.5g; fiber 2.8g; cholesterol 115mg; iron 3mg; sodium 629mg; calcium 55mg.
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