10 Minute Shrimp and Rice

5 from 1 vote

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. Gluten Free + Low Calorie

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Lunch

Cuisine: American

Diet: Low Calorie

Servings: servings

Calories: 359kcal

Author: Megan Olson

Ingredients

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

US Customary - Metric

Instructions

Bring a small pot to a boil. Cook the rice according to package instructions. Once the rice is nearly done, add the cauliflower rice and stir to combine. The heat from the rice will cook it. 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 and bell peppers. Stir to combine.
Cook vegetables 5 minutes until tender. Add shrimp, lemon juice and crushed red pepper flakes. Stir to combine.
Cook 3-5 minutes until shrimp are slightly pink. Turn off the heat, add the dried parsley to the pan and stir to combine.
Serve the 1/4 of the shrimp and veggie mixture over 1/4 of the rice.

Notes

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Nutrition