Shrimp & Veggie Bowl

Servings: 2

1 serving=
333 calories
35g carbs
7g fat
33g protein
440mg sodium
8g fiber

Ingredients:
2 tbsp La Choy- Original Stir Fry Marinade
1 Minute Rice- Long GrainWhite Rice cup
1 cup HEB Select- Edamame Shelled Soybeans
1/2 yellow bell pepper, cut into small pieces
6 oz Pacific Seafood- Coldwater Salad Shrimp

Directions:
Place your shrimp in a bowl of warm water, and let them thaw for about 10 minutes. Cook your rice according to the package, and set aside to cool. While waiting, place your edamame in about 2 cups of water, and put on the stove on high for about 10 minutes. While your edamame is cooking, use a cutting board to slice your bell pepper into small pieces. When the edamame is finished, drain the water, and set aside. Do the same for your shrimp, and then turn the stove to high, and spray a skillet with non-stick spray. When the skillet is hot, add in your edamame and bell pepper, and stir for about 2 minutes. Next, add in your shrimp, and continue to stir for about 2 minutes. Lastly, add in your rice, and stir for another 2 minutes. When finished, remove the skillet from the stove, measure out your sauce and add it to the skillet, stir, and then divide in half in separate bowls. Serve with a side of baby carrots, and enjoy!

Happy eating! :)

<3 Stephanie