Brown Rice and Shrimp


  • Brown Rice, boxed – 2 bags
  • Frozen Shrimp, deveined with shell off – ¼ lb.
  • Butter  – 4 tbsp.
  • Celery, chopped – 1 cup
  • Scallions, diced – ½ cup
  • Lemon Juice – 2 tbsp.
  • Soy Sauce, low sodium – ¼ cup
  • Seasoned Mix
    • 2 tbsp. – Paprika
    • 1 tbsp. – Garlic Powder
    • 1 tsp – Sea Salt
    • 2 tsp – Whole Oregano
    • 1 tsp – Italian


  1. Shrimp.  Defrost frozen shrimp, rinse and drain. Coat with seasoned mix and refrigerate for 1 hour. Add more seasoning, depending on how you like it. My mix is light because of other ingredients added during the sauté.
  2. Wash and dice the celery and scallions before placing into a container to refrigerate. Keep cool until it’s time to use. 
  3. Rice. Submerge 2 bags of brown rice in 4 – 6 quarts of water.  Add a dash of salt and cook for about 10 minutes. 
  4. Drain rice and add 1 – 2 tablespoons of butter. Season to taste, if desired.
  5. Sauté. Melt 2 tablespoons of butter on medium heat in a skillet. Add shrimp and cook for 1 minute on one side before flipping. Let shrimp pink up and add soy sauce and lemon juice. 
  6. Slowly sprinkle in celery and scallions. Sauté until browned and shrimp is cooked fully through, about 2 – 3 minutes. Add additional tablespoon of butter, if needed. 
  7. Remove Shrimp sauté from skillet and plate over a bed of rice.
  8. Enjoy!


Sauté some red and green bell peppers and minced garlic for more flavor and place on a bed of lettuce along with the shrimp


Warm up a burrito shell and wrap this Brown Rice Shrimp dish for a filling lunch.

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Comment your favorite recipes below or let me know when you’ve tried mine!


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