Ginger Shrimp and Rice


Looking for fabulous autumn recipes? You've come to the right place! As far as 20 minute dinner recipes go, this simple and delicious rice bowl is perfect for a chilly night.

Ginger Shrimp and Rice
Photo: Andy Lyons
Total Time:
15 mins


  • 1 small bunch green onions

  • 1 1 inch piece fresh ginger

  • 1 tablespoon olive oil

  • ¼ cup water

  • 1 tablespoon soy sauce

  • 2 8.8 ounce packages cooked long grain rice

  • 1 pound peeled and deveined cooked medium shrimp

  • ¼ cup mango chutney


  1. Slice green onions. Set aside 1/4 cup of the onions to sprinkle on finished dish. Peel the ginger. Finely grate ginger using the smallest openings on a box or flat grater.

  2. In a 12-inch skillet cook remaining green onions and grated ginger in hot oil for 1 to 2 minutes or until tender. Add water and soy sauce. Cover and bring to boiling. Add rice and shrimp. Cook until most of the liquid is absorbed and shrimp are heated through. Divide among four shallow bowls. Top with chutney and reserved green onions. Makes 4 servings.

Nutrition Facts (per serving)

393 Calories
8g Fat
53g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 393
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 172mg 57%
Sodium 577mg 25%
Total Carbohydrate 53g 19%
Total Sugars 9g
Protein 27g
Vitamin C 11.2mg 56%
Calcium 80.8mg 6%
Iron 3.6mg 20%
Potassium 339mg 7%
Folate, total 24.2mcg
Vitamin B-12 1.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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