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Summer Vegetables with Shrimp and Rice

One-dish dinner ready in 15 minutes! Enjoy this tasty shrimp, rice and vegetable recipe – a delightful meal.

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  • prep time 15 min
  • total time 15 min
  • ingredients 10
  • servings 4
 

Ingredients

1
tablespoon olive oil
1/4
cup sliced green onions
1
medium zucchini, sliced
1
medium carrot, chopped
1/4
teaspoon salt
1/4
teaspoon dried thyme leaves
1/8
teaspoon pepper
1
(14 1/2-oz.) can ready-to-serve vegetable broth
1 1/2
cups uncooked instant brown rice
1/2
lb. frozen cooked small salad shrimp, thawed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large saucepan, combine all ingredients except rice and shrimp; mix well. Bring to a boil. Add rice; return to a boil. Reduce heat to low; cover and cook 5 to 8 minutes or until all liquid is absorbed.
  • 2 Stir in shrimp; cook until thoroughly heated.
  • 1 In large saucepan, combine all ingredients except rice and shrimp; mix well. Bring to a boil. Add rice; return to a boil. Reduce heat to low; cover and cook 5 to 8 minutes or until all liquid is absorbed.
  • 2 Stir in shrimp; cook until thoroughly heated.

EXPERT TIPS

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Expert Tips

Small shrimp usually are the least expensive. Since you get more per pound, they also go further to flavor this one-dish meal.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
240
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Cholesterol
110mg
110%;
Sodium
740mg
740%;
Total Carbohydrate
31g
31%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
10%;
Calcium
4%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.