Garlic Shrimp and Rice Recipe
Garlic Shrimp and Rice Recipe photo by Taste of Home

Garlic Shrimp and Rice Recipe

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My son's favorite food is shrimp, so I'm always looking for quick and simple ways to make it. In this recipe, sometimes I use garlic salt instead of minced garlic cloves and salt. —Julie Trani, Chesapeake, Virginia
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 cup instant brown rice
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 3 tablespoons reduced-fat butter
  • 2 tablespoons olive oil
  • 1 package (6 ounces) fresh baby spinach

Nutritional Facts

1 cup: 290 calories, 14g fat (4g saturated fat), 149mg cholesterol, 687mg sodium, 21g carbohydrate (trace sugars, 2g fiber), 22g protein Diabetic Exchanges:1 starch, 3 lean meat 2-1/2 fat

Directions

  1. Cook rice according to package directions. Meanwhile, in a large skillet, cook the shrimp, garlic and salt in butter and oil for 1 minute. Add spinach. Cover and cook until shrimp turn pink and spinach is wilted. Stir in rice. Yield: 4 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Garlic Shrimp and Rice in Healthy Cooking December/January 2013, p77

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Garlic Shrimp and Rice

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Jul. 10, 2013

"I've made this recipe many times, exactly as written, for my family. They LOVE it! It's fast, easy and delicious. Sometimes (when I'm feeling spicy) I add red pepper flakes ... it adds a bit of heat. Thanks for the recipe!"

MY REVIEW
Reviewed May. 3, 2013

"Loved it"

MY REVIEW
Reviewed Mar. 3, 2013

"Next time I'd add water chestnuts, carrots,etc. I doubled the recipe and didn't have leftovers"

MY REVIEW
Reviewed Dec. 4, 2012

"I am in Japan so I had to make a few modifications such as using white rice and I cut the recipe in half as well. I am not the biggest fish fan but I have a lot of shrimp and this was a great way to use it while enjoying eating it! I can see why it is one of your son's favorite foods! :)"

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