Ingredients
Scale
- 1 lb peeled and deveined shrimp
- 1 cup bell peppers (mixed red, yellow, green), chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 cup brown rice or quinoa
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 3 tbsp low-sodium soy sauce
- 2 garlic cloves, minced
- 1 tbsp honey or agave syrup
Instructions
- Rinse the shrimp under cold water and pat dry.
- In a medium pot, combine 1 cup brown rice or quinoa with 2 cups water. Boil then simmer until tender (15-20 minutes).
- Heat olive oil in a skillet over medium-high heat. Add shrimp; cook until pink and opaque (3-4 minutes per side).
- Toss in chopped bell peppers during the last few minutes of cooking.
- Whisk together soy sauce, minced garlic, honey, cumin, and paprika in a small bowl; pour over shrimp and veggies.
- Spoon grains into bowls; top with shrimp mixture, cilantro, and lime juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: International
Nutrition
- Serving Size: 1 bowl (about 450g)
- Calories: 490
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 180mg