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Preparation

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.

Tips

Change it up! Add some color to this dish either swapping out zucchini for yellow squash or just adding it in.

Nutrition Facts

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.
Includes 0g Added Sugars
0%

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