Lemongrass-Shrimp Rice Bowls
Ingredients
- 2 (11.35-oz) pkg chopped Asian sesame salad kits (such as Eat Smart)
- 1½ Tbsp lemongrass paste
- 2 Tbsp fresh lime juice
- 2 lb peeled and deveined, large raw shrimp
- 1 Tbsp sesame oil
- 1 red bell pepper, chopped
- 2 (8.5-oz) pouches microwavable jasmine rice
- ¼ cup chopped fresh cilantro
Instructions
- Whisk together dressing packets from salad kits, lemongrass paste, and lime juice.
- Cook shrimp, in batches, in hot oil in a nonstick skillet or wok over medium-high heat 2 minutes per side or until done. Remove from skillet, and keep warm.
- Add bell pepper to skillet; cook 2 to 3 minutes or until crisp-tender. Add dressing mixture; cook 1 to 2 minutes or until sauce is thickened.
- Meanwhile, heat rice according to package directions. Divide rice among 6 bowls. Top with remaining ingredients from salad kits except wontons. Add shrimp and bell pepper mixture. Sprinkle each serving with cilantro and wontons.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
480
|
480
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 27 | 27 |
| Carb (g) | 51 | 51 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 642 | 642 |
Quick & Healthy Meal Plan
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