Thai Shrimp and Vegetable Bowls
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 2 (12-oz) pkg broccoli cauliflower medley
- 2 red bell peppers, sliced
- ¼ cup sesame oil, divided
- 3 (3.5-oz) pouches boil in bag basmati rice
- 2 lb peeled and deveined, large raw shrimp
- ½ tsp salt
- ½ tsp pepper
- 2 (7-oz) pouches coconut curry simmer sauce
- ¼ cup chopped fresh basil
- 1 lime, cut into wedges
Instructions
- Preheat oven to 450°F. Place a large rimmed baking sheet in oven while preheating.
- Cut broccoli and cauliflower pieces in half. Combine broccoli-cauliflower medley, bell peppers, and 2 Tbsp oil in a bowl; spread in a single layer on preheated baking sheet.
- Bake 15 minutes or until dark brown and crisp-tender, stirring once during last 2 minutes of baking.
- Meanwhile, cook rice according to package directions.
- Sprinkle shrimp with salt and pepper. Cook shrimp in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes. Stir in simmer sauce; cook 1 to 2 minutes or until thoroughly heated.
- Divide rice among 6 bowls; spoon roasted vegetables over rice, and top with shrimp mixture. Sprinkle with basil, and serve with lime wedges.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
488
|
488
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 28 | 28 |
| Carb (g) | 58 | 58 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 728 | 728 |
| T. Sugs (g) | 11 | 11 |
| A. Sugs (g) | 0 | 0 |
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