Directions:
- Cook rice according to package directions, omitting salt and fat. Stir in the almonds and 1/4 teaspoon salt. Keep rice mixture warm.
- While rice cooks, heat a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add 1 1/2 teaspoons oil to pan. Add poblano; cook 3 minutes or until lightly browned, stirring frequently. Reduce heat to medium. Add shrimp; cook 4 minutes or until shrimp are done. Remove from heat.
- Combine 1 1/2 tablespoons of oil, cilantro, and lemon juice, stirring with a whisk. Add cilantro mixture to shrimp mixture; toss to coat. Divide rice evenly among 4 plates; top with shrimp mixture. Serve with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 638.41 Kcal (2673 kJ) | ||
| Calories from fat | 386.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.95g | 66% | |
|---|---|---|---|
| Cholesterol | 98.64mg | 33% | |
| Sodium | 2236.61mg | 93% | |
| Potassium | 218.89mg | 5% | |
| Total Carbs | 52.42g | 17% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 15.28g | 31% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 2.1mg | 12% | |
| Calcium | 70.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 296.57 Kcal (1242 kJ) | ||
| Calories from fat | 179.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.95g | 66% | |
|---|---|---|---|
| Cholesterol | 45.82mg | 33% | |
| Sodium | 1039.01mg | 93% | |
| Potassium | 101.68mg | 5% | |
| Total Carbs | 24.35g | 17% | |
| Sugars | 0.47g | 4% | |
| Dietary Fiber | 1.34g | 11% | |
| Protein | 7.1g | 31% | |
| Vitamin C | 4.6mg | 17% | |
| Iron | 1mg | 12% | |
| Calcium | 32.8mg | 7% | |
* 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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