Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Crispy Pork Wontons
The perfect healthy Asian-inspired party snack from Biggest Loser.
Home 
Recipes
Yield: Serves 6. Each serving: 1.5 cups
Recipes
Shrimp Rice Pot
| Nutrition Information | |
| Calories: | 233 |
| Total Fat: | 4.2g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 116mg |
| Sodium: | 158mg |
| Carbohydrates: | 29g |
| Dietary Fiber: | 3.5g |
| Sugars: | |
| Protein: | 20g |
| Vitamin A: | |
| Vitamin C: | |
| Calcium: | |
| Iron: | |
3 cups cooked brown rice
2 teaspoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
1 cup chopped mushrooms
1 cup frozen peas and carrots
1/2 cup fat-free, less-sodium chicken broth
1 pound medium shrimp, peeled and deveined
1/4 cup sliced green onion
Juice and grated rind of 1 lemon
Black pepper to taste
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes. Add mushrooms; sauté 3 minutes. Stir in peas and carrots, broth and shrimp. Cover, reduce heat to medium, and cook 3 minutes or until shrimp are done.
Stir in rice, green onion, and remaining seasonings. Cook 3 minutes or until thoroughly heated, stirring constantly.
Serve this rice pot in large bowls and accompany with a large tossed salad.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!