Nutrition per serving may change if servings are adjusted.
12 ounces frozen deveined, peeled (with tails intact if desired), cooked shrimp, thawed and drained
⅓ cup bottled light Asian salad dressing
3 cups purchased broccoli florets
¼ cup water
1 (8.8 ounce) pouch cooked brown rice
1 cup purchased shredded carrots
2 teaspoons purchased toasted sesame seeds
Crushed red pepper (optional)
In a medium bowl, combine shrimp and salad dressing; cover and marinate in the refrigerator for 30 minutes, stirring occasionally.
In a 2-quart microwave-safe casserole, combine broccoli and the water. Microwave, covered, on 100 percent power (high) for 2 minutes, stirring once halfway through cooking. Drain in a colander and return to casserole.
Add shrimp mixture, rice, and carrots to drained broccoli in casserole. Microwave, covered, on 100 percent power (high) for 3 to 5 minutes or until mixture is heated through, stirring once halfway through cooking.
Divide shrimp mixture among four serving bowls. Sprinkle with sesame seeds and, if desired, crushed red pepper.