Nutrition per serving may change if servings are adjusted.
1 pound fresh or frozen large shrimp in shells
1⅓ cups water plus ¼ cup, divided
⅔ cup regular brown rice
1 tablespoon butter
3 medium carrots, cut into thin julienne strips
8 ounces fresh green beans, trimmed and cut into 1-inch pieces
1 teaspoon instant chicken bouillon granules
1 teaspoon finely shredded lemon zest
½ teaspoon dried dill
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Set aside. Combine 1⅓ 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.
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 ¼ 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.