Ginger Lovers 4 Carb Shrimp Bowl December 15 2014

Low Carb Ginger Rice Bowl Serves 4

2 bags Skinny Dip Rice Pearls
1 lb medium shrimp, cleaned
4 green onions, sliced thin diagonally
1" inch piece raw ginger, grated
4 tablespoons mango chutney
1/4 cup water
1 tablespoon oil
1 tablespoon lite soy sauce
1/8 teaspoon pepper

Slice green onions thin diagonally and save 1/4 cup for garnish. Peel ginger and finely grate using the smallest openings on a folding grater. Rinse and drain the rice pearls; let sit.

Heat oil in a nonstick skillet. Cook ginger and onion 1 minute until tender. Add water, soy sauce, pepper and rice pearls, then add shrimp on top. Cover and cook 3-5 minutes or until shrimp are just starting to curl -- don't overcook. Divide among 4 bowls then top with chutney and sliced green onions. 


Nutrition Per Serving
(subtract 6 carbs per serving if you skip the chutney)
Calories: 143     Carbs: 7 grams     Protein: 20 grams
Fat: 5 grams     Sodium: 579 mg     WW Points Plus: 4