Dilled Shrimp with Beans and Carrots

Dilled Shrimp with Beans and Carrots

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. To serve, divide the rice among 4 bowls. Top with the shrimp and vegetable mixture.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 268 calories; 5 g fat(2 g sat); 4 g fiber; 33 g carbohydrates; 21 g protein; 39 mcg folate; 137 mg cholesterol; 3 g sugars; 8,284 IU vitamin A; 14 mg vitamin C; 91 mg calcium; 3 mg iron; 381 mg sodium; 497 mg potassium
  • Nutrition Bonus: Vitamin A (166% daily value), Vitamin C (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 lean protein, 1½ starch, 1 fat, 1 vegetable

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