This easy low-calorie main dish includes shrimp, vegetables and brown rice, making it a complete meal in a bowl. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Set aside. Combine 1 1/3 cups water and rice in a medium saucepan; bring to a boil. Reduce heat; simmer, covered, until the rice is tender and most of the liquid is absorbed, about 40 minutes.

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  • Meanwhile, melt butter in a large skillet over medium heat. Add carrots and green beans; cook and stir until the vegetables are crisp-tender, 4 to 5 minutes. In a small bowl, stir together the remaining 1/4 cup water and bouillon granules until the granules are dissolved. Add the bouillon mixture, shrimp, lemon zest and dill to the vegetables in the pan. Cook, uncovered, over medium heat until the shrimp are opaque, 3 to 4 minutes, stirring occasionally.

  • To serve, divide the rice among 4 bowls. Top with the shrimp and vegetable mixture.

Nutrition Facts

268 calories; 5.4 g total fat; 2.3 g saturated fat; 137 mg cholesterol; 381 mg sodium. 497 mg potassium; 33.4 g carbohydrates; 4.4 g fiber; 3 g sugar; 21.3 g protein; 8284 IU vitamin a iu; 14 mg vitamin c; 39 mcg folate; 91 mg calcium; 3 mg iron; 96 mg magnesium;

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