Directions:
- Heat the broth in a 2-quart saucepan over high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the shrimp and garlic. Cook and stir for 5 minutes or until the shrimp turn pink.
- Divide the shrimp among 4 serving bowls. Stir the juice into the rice mixture and pour over the shrimp. Top with the green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.17 Kcal (1822 kJ) | ||
| Calories from fat | 233.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.95g | 40% | |
|---|---|---|---|
| Cholesterol | 70.13mg | 23% | |
| Sodium | 2050.16mg | 85% | |
| Potassium | 132.76mg | 3% | |
| Total Carbs | 42.8g | 14% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 11.07g | 22% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 1.6mg | 9% | |
| Calcium | 44.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 116.63 Kcal (488 kJ) | ||
| Calories from fat | 62.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.95g | 40% | |
|---|---|---|---|
| Cholesterol | 18.8mg | 23% | |
| Sodium | 549.46mg | 85% | |
| Potassium | 35.58mg | 3% | |
| Total Carbs | 11.47g | 14% | |
| Sugars | 0.38g | 6% | |
| Dietary Fiber | 0.35g | 5% | |
| Protein | 2.97g | 22% | |
| Vitamin C | 1.3mg | 8% | |
| Iron | 0.4mg | 9% | |
| Calcium | 12mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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