Shrimp & Rice

Shrimp & Rice
Servings: 4 Prep 10 mins Cook 5 mins


  • 1 1/2 cups instant rice
  • 1 9 ounce box frozen Szechuan vegetables, thawed
  • 1 pound shrimp, cleaned and deveined
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice

Make It

1. Prepare instant rice according to package directions, using 1-1/2 cups water, 1/2 teaspoon salt and 2 teaspoons olive oil. After rice is done, drain off any excess liquid. Stir in vegetables with their sauce and microwave to heat through. Cover and set aside.

2. Meanwhile, heat 1 tablespoon olive oil in nonstick skillet over medium-high heat. Add shrimp and cook a minute or two, stirring constantly, then add garlic and black pepper to taste. Cook, stirring, until shrimp is pink, about 3 minutes. Stir shrimp and lemon juice into rice mixture.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 323, Fat, total (g): 8, chol. (mg): 155, sat. fat (g): 1, carb. (g): 35, fiber (g): 2, pro. (g): 24, sodium (mg): 713, Percent Daily Values are based on a 2,000 calorie diet.