Citrus-Shrimp Bowls
Brown Rice
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- ¾ lb peeled and deveined, large raw shrimp
- ½ tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp olive oil
- 1 orange
- ½ small grapefruit
- 2 cups tricolor coleslaw
- ¼ cup chopped fresh cilantro, divided
- 3 Tbsp lemon vinaigrette
Instructions
- Sprinkle shrimp with garlic powder, salt, and pepper. Cook shrimp in hot oil in a skillet over medium-high heat 2 to 3 minutes per side or until shrimp turn pink.
- Peel and section orange and grapefruit over a medium-size bowl to collect juices. Add coleslaw, 3 Tbsp cilantro, and vinaigrette; toss.
- Divide brown rice between 2 bowls. Top with coleslaw mixture, grapefruit and orange sections, and shrimp. Sprinkle with 1 Tbsp cilantro.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil-in-bag brown rice
Side Dish Instructions
- Cook rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
295
|
176
|
471
|
| Fat (g) | 13 | 2 | 15 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 25 | 4 | 29 |
| Carb (g) | 20 | 37 | 57 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 593 | 0 | 593 |
| T. Sugs (g) | 10 | 0 | 10 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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