Grilled BBQ Shrimp, Brown Rice & Steamed Veggies

Looking for something super fast when you walk in the door from work or just a nice afternoon lunch? I strongly encourage regularly stocking frozen produce as a way to easily incorporate more fruits and vegetables into your diet. This recipe uses frozen vegetables for a quick and easy dinner that you are sure to love. It is a nice alternative to meat and a great way to get added protein, Iron and an abundance of vitamins, minerals and color into your meal. Shellfish is one of the most potent sources of Iron.

This is such an easy, quick meal. The hardest part is skewing up your shrimp and basting with your favorite barbecue sauce. Here is what you will need for this recipe:

  • 1 lb Shrimp (frozen or fresh)
  • 1 c. Barbecue sauce
  • 3 c. Frozen or fresh vegetable medley
  • 2 c. Brown Rice
  • 1 tbsp. Olive oil
  • 1 Lemon sliced (optional)

Begin by getting your brown rice started and set your veggies up for steaming. Steam veggies only long enough to warm through and soften, but retain the color to not kill off nutrients. Toss veggies with olive oil and fresh or dry herbs.

Once you get the shrimp skewered and rubbed with barbecue sauce, grill shrimp for five minutes per side until warm and gently browned. If you don’t have a grill, I would suggest broiling them or sauteing stove top with barbecue sauce.

I topped this meal with a fresh lemon wheel, which was great on everything; particularly the rice. TIP: If you want to increase the flavor of your rice, use vegetable or chicken stock instead of water.



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