Mediterranean Shrimp over Brown Rice & Aparagus

13 45 479
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Mediterranean Shrimp over Brown Rice & Aparagus
Health Rating


3 tbsp Olive oil
681 gm Shrimp, raw (peeled, thawed if from frozen)
1 cup, crumbled Feta cheese
1/3 medium Red onion (diced)
3 clove(s) Garlic (minced)
108 gm Black olives (sliced)
1/2 bunch, trimmed Asparagus
1 can (13.5 oz) Artichoke hearts, canned (drained)
1 medium Lemon (juiced)
2 tbsp Basil, fresh (chopped)
1/2 cup Parsley, fresh (chopped)
1 cup Brown rice, short-grain, dry
681 gm Cherry Tomatoes


  1. 1. Preheat oven to 375 degrees and start your rice cooker if you're using one. Put tomatoes in 13 by 9 baking dish and drizzle with EVOO.  Mix to coat thoroughly.  Roast until soft and beginning to char – about 12-15 minutes.
  2. If not using a rice cooker, fill a pot with 1 ½ cups of water, add rice and simmer until done.  
  3. Remove tomatoes from oven when done.  Smash tomatoes with back of a big spoon. Add shrimp, feta, onion, garlic, olives, artichoke hearts, and lemon juice.  Stir thoroughly and put back in oven.  Bake uncovered until shrimp are cooked through - about 12 min.  
  4. Toss asparagus with olive oil, salt and pepper. Place on baking sheet and roast for approximately 10 minutes or until tender.
  5. Top shrimp mixture with fresh herbs, mix thoroughly and serve over brown rice with a side of asparagus.


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Nutrition Facts

Per Portion

Calories 479
Calories from fat 168
Calories from saturated fat 53
Total Fat 18.6 g
Saturated Fat 5.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 8.9 g
Cholesterol 196 mg
Sodium 930 mg
Potassium 1014 mg
Total Carbohydrate 44 g
Dietary Fiber 8.3 g
Sugars 6.4 g
Protein 34 g

Dietary servings

Per Portion

Fruit 0.2
Grain 1.0
Meat 1.3
Milk Alternative 0.5
Vegetables 3.1

Energy sources