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Ingredients40 m servings 330 cals
Original recipe yields 6 servings
- Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Heat salad dressing in a large skillet over medium-high heat. Cook shrimp in dressing until beginning to firm, about 4 minutes. Stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. Remove from heat and stir in cilantro. Serve over rice.
Per Serving: 330 calories; 5.1 g fat; 47.6 g carbohydrates; 21.9 g protein; 173 mg cholesterol; 452 mg sodium. Full nutrition
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