With only five ingredients—including convenient cooked shrimp—dinner's done in 15 minutes!
cups uncooked instant rice
red bell pepper, cut into 3/4-inch pieces
lb fresh asparagus spears, trimmed, cut into 1-inch pieces
lb cooked large deveined peeled shrimp, thawed if frozen, tail shells removed
cup stir-fry sauce
Cook rice as directed on package.
Meanwhile, heat 10-inch skillet over medium-high heat. Add bell pepper, asparagus and 1 tablespoon water. Cook over medium-high heat 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Add shrimp and stir-fry sauce to skillet; cook and stir until hot. Serve shrimp mixture over cooked rice.
Use your favorite stir-fry sauce in this recipe.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1 Cup Shrimp Mixture and 1 Cup Rice)
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.