Shrimp and Rice Recipe

Healthy Shrimp and Rice recipe loaded with mixed bell peppers, garlic, lemon, parmesan and spices! A lighter version of take-out that's low calorie, simple to make and is a mouthful of delicious flavors!

I love a tasty and healthy shrimp recipe! This shrimp and rice recipe is one of the first recipes I began making when I was losing 80 pounds. It's simple, easy and oh so surprisingly taste. Garlic, lemon, parmesan cooked shrimp, vegetables and rice. Oh my - it's a mouthful of deliciousness!

I know this low calorie shrimp recipe will be one you make time and again because of it's tasty flavor. It's higher protein, lower calorie and simple to make!

A few weeks ago, I was at a dinner with other influencers and the brand manager for Melissa's Produce.

He was telling me how uncomfortable he was with Facebook Live. I told him, that it was the most comfortable place for me because I love giving presentations to groups of people. Basically I like to talk!

Later I was thinking how I love doing Facebook Live because it gives me an opportunity to connect with other people in real life. They get to hear my voice and see I'm a real person.

Not just someone in yoga pants with a crazy hair bun and no makeup behind a camera playing with food.

The only problem with Facebook Live is I don't always have an abundance of things to say. That's where I need your help! Please tell me in the comments below what things you would like me to talk about.

Speaking of Facebook Live, I did one for this 10 Minute Shrimp & Rice recipe. Actually, the recipe is so simple it took less than 10 minutes to shoot the video. This is why I like doing them to show you guys how easy it is to make a healthy meal and give you my shortcuts for making too!

The big tip for making this 10 Minute Shrimp & Rice is prepping the veggies and shrimp in advance. By breaking up the prep and cooking steps, you save yourself so much time!

For example, say you shop on Saturday. Either Saturday or Sunday prep everything (I use this veggie chopper to make it quick!) and store it in the fridge so during the week when you want to make a quick, healthy meal all you have to do is toss everything in a pan and cook. It does take a bit of planning to do this, but once you get in the routine of doing it all the time it's no big deal.

My other shortcut is buying fish from Sizzlefish. Living in Arizona, fish is not easy to find. Sizzlefish ships everything frozen right to your front door. The fish is individually packaged too for easy portion control. It makes my life so much easier so I don't have to shop at a thousand grocery stores to find what I need.

So there you have it. All my shortcuts to making a healthy, nutritionally balanced meal that's loaded with flavor and deliciousness! Try it, and let me know how it works for you!

10 Minute Shrimp and Rice

Megan Olson

10 Minute Shrimp & Rice loaded with mixed bell peppers, garlic, lemon & pantry staple spices! A lighter, gluten free version of takeout that's easy to make & tastes great.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 4 servings

Calories 431 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 cup Brown Rice
• ▢ 2 pound Shrimp cleaned with tails removed
• ▢ 1 tablespoon Extra Virgin Olive Oil
• ▢ 3 tablespoon Garlic minced
• ▢ 1 Orange Bell Pepper diced
• ▢ 1 Yellow Bell Pepper diced
• ▢ 1 Green Bell Pepper diced
• ▢ 1 Red Bell Pepper diced
• ▢ 1 1/2 teaspoon Red Pepper Flakes
• ▢ Salt and pepper to taste
• ▢ 2 tablespoons Lemon Juice
• ▢ 1 tablespoon Parsley
• ▢ 1/4 cup Parmesan grated

Instructions

 

• Bring a small pot to a boil. Cook the rice according to package instructions. Let the rice continue cooking while you make the shrimp and veggies.
• Heat a large stir fry or skillet pan over medium heat. Add the extra virgin olive oil, garlic, bell peppers, red pepper flakes, salt and pepper. Stir to combine.
• Cook vegetables 5-7 minutes or until tender. Add the shrimp and lemon juice. Stir to combine. Cook until the shrimp are slightly pink.
• Turn off the heat. Add the dried parsley and grated parmesan to the pan. Serve the shrimp and vegetables over the rice!

Notes

• For a low carb version swap the brown rice for cauliflower rice, or you can do half the brown rice with cauliflower rice mixed in.

Nutrition

Serving: 1servingCalories: 431kcalCarbohydrates: 48gProtein: 38gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 290mgSodium: 1404mgPotassium: 682mgFiber: 4gSugar: 4gVitamin A: 2797IUVitamin C: 161mgCalcium: 238mgIron: 2mg

Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.