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.
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.
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