Meal Details

1. Shrimp-snap pea-lemon rice bowl

410 cals, 40p, 41c, 8f (per meal)

Scale to:

1 1/4 tsp (3g)

1 cup(s) (237mL)

2 tbsp (30mL)

1 cup (185g)

2 tbsp (30mL)

4 dash (3g)

4 dash, ground (1g)

1 cup(s) (mL)

1 package (10 oz) (284g)

1 1/2 lbs (681g)

Prepare the rice:

Combine the rice, lemon juice, water, broth and half of the oil in a saucepan.

Bring to a boil, then reduce heat.

Cover and simmer for 20 minutes or until tender.

Mix in lemon pepper. Set aside.

Meanwhile, prepare the shrimp:

Heat the second half of the oil in a large skillet over medium-high heat.

Add the shrimp and season with salt and pepper. Cook for 5-6 minutes or until shrimp is fully pink and opaque.

Prepare the snap peas according to its package.

Bring the shrimp, snap peas, and rice together; stir (or keep it all separate- whichever you prefer!) Serve.