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Prep 15min
Total15min
Servings4
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Ingredients
2
cups uncooked instant rice
1
red bell pepper, cut into 3/4-inch pieces
1
lb fresh asparagus spears, trimmed, cut into 1-inch pieces
1
lb cooked large deveined peeled shrimp, thawed if frozen, tail shells removed
1/2
cup stir-fry sauce
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Steps
1
Cook rice as directed on package.
2
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.
3
Add shrimp and stir-fry sauce to skillet; cook and stir until hot. Serve shrimp mixture over cooked rice.
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Use your favorite stir-fry sauce in this recipe.
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Nutrition Facts
Serving Size:1 Serving (1 Cup Shrimp Mixture and 1 Cup Rice)