Description
This uber healthy low-carb, low-fat, high-protein, and full of flavor Grilled Shrimp Brown Rice Combo is one of the solid food meals designed in my new book.
Ingredients
Units
Scale
- 8 oz. jumbo shrimp (about 12 to 14 shrimp), peeled, deveined, tail-on
- 1 cup cooked brown rice
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 cup fresh pineapple, diced
- 2.5 oz. spring mix
Shrimp seasoning
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
Combo dressing
- 1 tsp dried dill
- 1 clove garlic, minced
- 2 tbsps olive oil
- 1 tbsp fresh lemon juice
- Sea salt and pepper to taste (1/4 tsp each worked perfectly for me)
Instructions
- Prepare or thaw the shrimp (if using frozen shrimp). Pat dry with a paper towel.
- In a medium bowl, combine shrimp with shrimp seasonings. Mix well and set aside.
- Prepare grill and grill shrimp two minutes on each side or until shrimps are done.
- In a large mixing bowl, combine brown rice, pineapple, spring mix, cherry tomatoes, and cucumber.
- Mix combo dressing in a small bowl and pour over combo ingredients. Toss to mix well. Add more salt or pepper if desired.
- Divide brown rice mix into two portions. Place 6-7 shrimp on each portion and enjoy!
Nutrition
- Serving Size: 2
