Skinnytaste · by Gina Homolka★ 4.9 (38)
Shrimp, Peas and Rice
NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 55%
CARBS 42G43% OF CAL
2G FIBER0G ADDED1G INTRINSIC38G OTHER1G TOTAL SUGAR
FAT 12G27% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick shrimp and rice dish with peas in a skillet. Light and simple, ready in 30 minutes, it's an easy weeknight dinner.
mainamericanbowlshellfish🍳 skilletgluten free
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon unsalted butter
- 2 cups low sodium chicken broth (canned or homemade (veggie broth for lent))
- 1/2 cup frozen peas
- 1 cup uncooked converted brown rice
- 4 teaspoons olive oil (divided)
- 1-1/4 pounds peeled and deveined shrimp
- 2 tbsp grated Pecorino Romano cheese
- 1 tbsp chopped parsley (for garnish)
At a glance
PER SERVING · TIME 30M
CAL 20%·PRO 55%
CARBS 42G43% OF CAL
2G FIBER0G ADDED1G INTRINSIC38G OTHER1G TOTAL SUGAR
FAT 12G27% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1209mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 406mg
- Calcium
- 176mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1209MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.