Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

lemon vegetable rice with shrimp - 37.9g carbs, 4.

(1)
JeremyGsMom avatar
Recipe by
Gloria Gabrysch
@JeremyGsMom
Corpus Christi, TX

Most of what I throw together I do so with a bit of this and a bit of that sometimes just clearing out the fridge or using what I have on hand. With the attractiveness of the vegetables when cooking one knows it will be healthy and the lemon just brings it all together. Grilled chicken could be used for those who prefer not to use shrimp. I only use brown rice since it is so much more beneficial nutritionally. This was so well received it will be a regular here!

(1)
yield 6 serving(s)
method Stove Top

Ingredients For lemon vegetable rice with shrimp - 37.9g carbs, 4.

  • 1 c
    onion, diced or ½ large onion, diced
  • 2 clove
    large garlic, minced
  • 4 stick
    celery, finely diced
  • 2 lg
    carrots, finely diced
  • 1 bunch
    asparagus, 1-inch dice
  • 2 c
    kale, torn with stems removed (bite size)
  • 1
    lemon, zest and juice
  • olive oil
  • lemon infused olive oil
  • chicken broth or vegetable broth, low sodium
  • brown rice
  • lemongrass to taste
  • lemon pepper
  • shrimp
  • parmesan cheese, to serve

How To Make lemon vegetable rice with shrimp - 37.9g carbs, 4.

  • 1
    Equipment needed: Microplane zester
  • 2
    For the Rice: In a saucepan begin cooking the rice in broth/stock (I prefer brown rice and for this and used Lundberg Jubilee, Gourmet Blend of Whole Grain Brown Rice).
  • 3
    For the Vegetable Mixture: Add just enough Olive oil and Lemon Infused Olive Oil to barely cover the bottom of the pan. Sauté onion till translucent. Add carrots and celery and continue to saute. Season to taste with Lemon Pepper and Lemongrass. Add the asparagus along with lemon juice and zest (use a microplane zester). Also, add the Kale. Cover until done.
  • 4
    For the Shrimp: In a separate pan, when the vegetables are almost ready, begin to sauté the shrimp seasoned with lemon pepper and lemon grass.
  • 5
    To Serve: In a bowl put rice as a base, then vegetables with Shrimp on top. Top with Parmesan cheese. Enjoy!
  • 6
    Nutrition Grade: A Servings: 6 Serving Size: 371.6g Nutrition per Serving: 387 Calories, 132 Calories from Fat, 14.7g Total Fat, 3.9g Saturated Fat, 0g Trans Fat, 158mg Cholesterol, 441mg Sodium, 37.9g Total Carbs, 4.2g Dietary Fiber, 3.6g Sugars, 26.8g Protein Vitamin A 229% - Vitamin C 111% - Calcium 28% - Iron 27% Good points High in manganese High in selenium Very high in vitamin A Very high in vitamin C Bad points High in cholesterol
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Lemon Vegetable Rice with Shrimp - 37.9g Carbs, 4.:

ADVERTISEMENT