Cashew Shrimp
Jasmine Rice
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Ingredients
- 3 red bell peppers, sliced
- 4 green onions, sliced
- 1½ cups frozen shelled edamame
- 2 lb peeled and deveined, large raw shrimp
- 1 cup roasted, salted cashews
- ¼ cup low-sodium soy sauce
- 2 Tbsp rice wine vinegar
- 4 cloves garlic, minced
- ½ tsp crushed red pepper (optional)
Instructions
- Cook bell peppers, onions, 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
- 1½ cups brown jasmine rice, rinsed
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook rice according to package directions. Stir in salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
308
|
160
|
468
|
| Fat (g) | 13 | 1 | 14 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 30 | 3 | 33 |
| Carb (g) | 20 | 35 | 55 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 834 | 96 | 930 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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