Cashew Shrimp
Quick Brown Rice
Wine Recommendation
Kim Crawford Sauvignon Blanc
Ingredients
- 1 red bell pepper, sliced
- 1 green onion, sliced
- ½ cup frozen shelled edamame
- ¾ lb peeled and deveined, large raw shrimp
- ⅓ cup roasted, salted cashews
- 1½ Tbsp low-sodium soy sauce
- 2 tsp rice wine vinegar
- 1 clove garlic, minced
- ⅛ tsp crushed red pepper (optional)
Instructions
- Cook bell pepper, onion, and edamame in a large skillet coated with cooking spray over medium-high heat 7 to 8 minutes or until lightly browned. Add shrimp; cook 2 to 3 minutes or until shrimp turn pink.
- Add nuts, soy sauce, vinegar, and garlic; cook 2 to 3 minutes, adding water, 1 Tbsp at a time, if needed to prevent sticking. Sprinkle with red pepper, if desired.
Side Dish Ingredients
- 1 (3.5-oz) pkg boil-in-bag brown rice
Side Dish Instructions
- Cook rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
321
|
176
|
497
|
| Fat (g) | 13 | 2 | 15 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 32 | 4 | 36 |
| Carb (g) | 20 | 37 | 57 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 909 | 0 | 909 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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