Prep: 2 minutes; Cook: 10 minutes. Start cooking the rice before you sauté the shrimp and pepper mixture. Use 1 extra-large bag boil-in-bag rice to get 3 cups of cooked rice.

Recipe by Oxmoor House January 2003

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Recipe Summary

Yield:
6 servings (serving size: 2/3 cup shrimp mixture and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place peppers in a colander, and rinse under running water; drain well. Set aside.

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  • Heat oil in large nonstick skillet coated with cooking spray over medium-high heat. Add garlic and pepper stir-fry; sauté 5 minutes or until peppers are tender.

  • Add shrimp and next 3 ingredients to pan; sauté 5 minutes or until shrimp are done and mixture is thoroughly heated. Serve shrimp mixture over rice.

Source

Cooking Light Superfast Suppers

Nutrition Facts

222 calories; calories from fat 14%; fat 3.5g; saturated fat 0.6g; mono fat 1.9g; poly fat 0.6g; protein 20g; carbohydrates 25.9g; fiber 1.2g; cholesterol 161mg; iron 3.7mg; sodium 401mg; calcium 46mg.
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