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Skillet Shrimp and Veggie Dinner

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By Betty Crocker Kitchens
Updated Aug 27, 2010
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Dinner ready in 30 minutes! Enjoy shrimp cooked with bulgar wheat, veggies and flavored with a hint of citrus - a mouth-watering dinner!

Skillet Shrimp and Veggie Dinner

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 2 1/2 cups chicken broth
  • 1 1/2 cups uncooked bulgur wheat
  • 1 teaspoon lemon-pepper seasoning
  • 1 medium green or red bell pepper, chopped (1 cup)
  • 2 medium carrots, thinly sliced (1 cup)
  • 1 jar (2.5 oz) sliced mushrooms, undrained
  • 1/2 lb cooked peeled deveined medium shrimp, thawed if frozen
  • 1 teaspoon grated lemon peel

Instructions

  • Step 
    1
    In 2-quart saucepan, heat broth to boiling. Stir in remaining ingredients except shrimp and lemon peel. Heat to boiling.
  • Step 
    2
    Reduce heat. Cover; simmer 12 minutes (do not lift cover or stir).
  • Step 
    3
    Stir in shrimp and lemon peel. Cook until thoroughly heated.

Nutrition

280 Calories
1 1/2g Total Fat
21g Protein
46g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
15
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
110mg
37%
Sodium
670mg
28%
Potassium
610mg
17%
Total Carbohydrate
46g
15%
Dietary Fiber
11g
46%
Sugars
3g
Protein
21g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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