5-Ingredient Southwest Shrimp Rice Bowls

1. In medium bowl, toss shrimp and vinaigrette; refrigerate 30 minutes.
2. In large skillet, cook shrimp mixture over medium-high heat 4 minutes or until internal temperature reaches 145°, turning once.
3. Cook rice as label directs. Makes about 2 cups.
4. Divide rice into 4 bowls. Top rice with salad, tomatoes and shrimp; drizzle with dressing from kit.

Approximate nutritional values per serving (1 bowl): 386 Calories, 15g Fat (3g Saturated), 204mg Cholesterol, 600mg Sodium, 35g Carbohydrates, 3g Fiber, 5g Sugars, 1g Added Sugars, 29g Protein

Dietitian’s Dish Tip: Shrimp is a versatile seafood that provides iodine, phosphorus, zinc and magnesium. Try to consume two to three servings of shrimp each week.