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Cilantro Shrimp & Rice

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

I created this dish especially for my son, who has the pickiest palate. The aroma of fresh herbs is so appetizing––even he can’t resist! —Nibedita Das, Fort Worth, Texas
Cilantro Shrimp & Rice Recipe photo by Taste of Home

Ingredients

  • 2 packages (8-1/2 ounces each) ready-to-serve basmati rice
  • 2 tablespoons olive oil
  • 2 cups frozen corn, thawed
  • 2 medium zucchini, quartered and sliced
  • 1 large sweet red pepper, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 3 garlic cloves, minced
  • 1 pound peeled and deveined cooked large shrimp, tails removed
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon grated lime zest
  • 2 tablespoons lime juice
  • 3/4 teaspoon salt
  • Lime wedges, optional

Directions

  1. Prepare rice according to package directions.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn, zucchini, red pepper and pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through.
  3. Stir in rice, cilantro, lime zest, lime juice and salt. If desired, serve with lime wedges.

Nutrition Facts

1-1/2 cups: 243 calories, 6g fat (1g saturated fat), 86mg cholesterol, 324mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

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