1. Prepare rice according to package directions. Fluff with a fork & set aside.
2. In a large bowl, add paprika, chili paste & half the lemon juice. Stir to combine. Add shrimp & mix well.
3. In a large skillet, heat oil over medium-high. Add garlic, zucchini & sugar snap peas. Sauté 5-7 minutes or until crisp-tender.
4. Add shrimp & marinade to skillet. Cook 4-6 minutes or until pink. Add remaining lemon juice. Toss to combine.
5. Serve shrimp & vegetables over rice.
Change it up! Add some color to this dish either swapping out zucchini for yellow squash or just adding it in.
| 6 servings per recipe | |
| Serving size | (193g) |
|
Amount per serving Calories |
220 |
% Daily Value* |
|
| Total Fat 4g | 5% |
| Saturated Fat 0.5g | 3% |
| Trans Fat 0g | |
| Cholesterol 95mg | 32% |
|
Sodium 480mg
|
21% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 3g | 11% |
| Total Sugars 2g | |
| Includes 0g Added Sugars | 0% |
| Protein 14g | |
| Vitamin D 0mcg | 0% |
| Calcium 65mg | 6% |
| Iron 1mg | 6% |
| Potassium 234mg | 4% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Thank you so much for all these wonderful and quick recipes. They are all delicious.
Good recipe for good nutrition.
Thank for putting out good nutritional recipe. For healthy living.