Cilantro Shrimp & Rice

Dinner

I created this dish especially for my son, who has the pickiest palate. The aroma of fresh herbs is so appetizing––even he can’t resist!

Average Rating: 4.4

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.

Ingredients

2 packages (8-1/2 ounces each) ready-to-serve basmati rice
2 tablespoons olive oil
2 cups frozen corn, thawed
2 medium zucchini, quartered and sliced
1 large sweet red pepper, chopped
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 pound peeled and deveined cooked large shrimp, tails removed
1/2 cup chopped fresh cilantro
1 tablespoon grated lime zest
2 tablespoons lime juice
3/4 teaspoon salt
Lime wedges, optional

Instructions

1. Prepare rice according to package directions.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn, zucchini, red pepper and pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through.
3. Stir in rice, cilantro, lime zest, lime juice and salt. If desired, serve with lime wedges.

Nutrition Facts

1-1/2 cups: 243 calories, 6g fat (1g saturated fat), 86mg cholesterol, 324mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 16g protein.
Diabetic Exchanges:
2 lean meat, 1-1/2 starch, 1/2 fat.