5-Ingredient Southwest Shrimp Rice Bowls
Prep: 10 minutes plus marinating
Cook: 8 minutes • Serves: 4
1 pound raw 21-26 count peeled and deveined shrimp, thawed if necessary
1/4 cup jalapeño lime or Southwest-style vinaigrette
2 packages (10 ounces each) frozen steam-in-bag whole grain brown rice
1 bag (11.3 ounces) avocado ranch or Southwest-style chopped salad kit
1 cup halved cherry tomatoes
1/4 cup jalapeño lime or Southwest-style vinaigrette
2 packages (10 ounces each) frozen steam-in-bag whole grain brown rice
1 bag (11.3 ounces) avocado ranch or Southwest-style chopped salad kit
1 cup halved cherry tomatoes
1. In medium bowl, toss shrimp and vinaigrette; refrigerate 30 minutes.
2. In large skillet, cook shrimp mixture over medium-high heat 4 minutes or until internal temperature reaches 145°, turning once.
3. Cook rice as label directs. Makes about 2 cups.
4. Divide rice into 4 bowls. Top rice with salad, tomatoes and shrimp; drizzle with dressing from kit.
Approximate nutritional values per serving (1 bowl):
386 Calories, 15g Fat (3g Saturated), 204mg Cholesterol,
600mg Sodium, 35g Carbohydrates, 3g Fiber, 29g Protein