Easy Shrimp and Rice Recipe
Create an easy, but delectable, low-calorie, gluten-free dinner using garlic, lemon, shrimp, and brown rice with this shrimp and rice recipe.
Servings: 4 servings
Ingredients
- 1 cup Brown Rice or rice of choice
- 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
- 3 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 prep and 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
- Cook the shrimp to 145°F, once it’s pink and curved, to avoid it becoming tough and rubbery.
- Cook the rice in a low-sodium chicken or vegetable broth to give it more flavor.
- Swap the brown rice for cauliflower rice to make this recipe low-carb or you can also use half brown rice with some cauliflower rice mixed in.
- Use instant brown rice to save time and make this recipe in less than 15 minutes.
- Any rice or quinoa can be used with this recipe.
Nutrition
Serving: 1serving | Calories: 432kcal | Carbohydrates: 48g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 290mg | Sodium: 1404mg | Potassium: 686mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2797IU | Vitamin C: 162mg | Calcium: 238mg | Iron: 2mg