Rice with shrimp, vegetables and herbs

Name: Rice with shrimp, vegetables and herbs
Total time: 20 min
Yield: 1 serving
Ingredients: cooked rice: 3/4 cup, about 160 g; shrimp: 1 serving, about 150 g; vegetables: 1 large plate, about 220 g

Lunch 434 kcal Prep time: 20 min Protein 45 · Fat 2 · Carbs 61

Ingredients

cooked rice: 3/4 cup, about 160 g
shrimp: 1 serving, about 150 g
vegetables: 1 large plate, about 220 g

Instructions

Measure the ingredients to the portion indicated.
Cook gently: boil, bake or braise.
Plate it up and don't add oil/sauces beyond the allowance.

Nutrition

434 kcal Protein 45 g Fat 2 g Carbs 61 g

Contains: Shellfish

Swaps

The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
If you're cutting carbs, replace half the grain with vegetables 150-200 g.
The fish can be swapped for chicken/turkey 150 g or tofu 170 g.
Swap the oily fish for trout, mackerel or sardines in a similar portion.
Vegetables can be swapped for any non-starchy vegetables at the same weight.

Cook it free in SlimlyMe

Featured in

Mediterranean

General guidance based on public dietary recommendations, not medical advice. If you are pregnant, breastfeeding, managing a chronic condition or taking medication, discuss changes with a doctor first.