Apricot-Glazed Shrimp
Basmati Rice and Sugar Snap Peas
Ingredients
- ½ cup apricot preserves
- 3 Tbsp chopped fresh basil
- 3 Tbsp low-sodium soy sauce
- 2 cloves garlic, minced
- 2 lb peeled and deveined, large raw shrimp
- 2 Tbsp olive oil
Instructions
- Stir together preserves, basil, soy sauce, and garlic in a small bowl.
- Cook shrimp in hot oil in a large nonstick skillet over medium-high heat until shrimp begins to turn pink. Add apricot mixture, and cook, stirring to coat, 2 minutes or until shrimp turn pink.
Side Dish Ingredients
- 2 (8.5-oz) pouches microwavable basmati rice
- ½ tsp salt, divided
- 2 (8-oz) pkg sugar snap peas
- 2 Tbsp olive oil
Side Dish Instructions
- Microwave rice according to package directions; stir in ¼ tsp salt.
- Microwave sugar snap peas according to package directions; toss with oil and ¼ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
220
|
200
|
420
|
| Fat (g) | 6 | 6 | 12 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 21 | 5 | 26 |
| Carb (g) | 20 | 32 | 52 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 512 | 206 | 718 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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