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+ servings

Sweet Shrimp and Rice

Course Main Course
Cuisine American
Keyword Sweet Shrimp and Rice
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 387kcal


  • 8 wooden skewers
  • 1 stalk green onion
  • 1/4 cup Greek yogurt, plain
  • 1 1/2 tablespoon sweet red chili sauce
  • 1 1/2 teaspoon Sriracha sauce
  • 3/4 pound shrimp, peeled and deveined
  • 1 medium zucchini
  • 1 medium squash, summer
  • 1 cup chopped mushrooms, portabella
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 2 tablespoon olive oil

Serve With


  • Prepare wooden skewers (if using) by soaking them in water. Preheat oven to 375 degrees.
  • Chop onion and mix with yogurt, chili sauce and Sriracha sauce; set aside. Place shrimp on skewers and set onto a foil-lined baking sheet.
  • Cut zucchini, squash, and mushrooms into large chunks and mix in a bowl with salt, pepper and oil. Place vegetables on a foil-lined baking sheet.
  • Place shrimp and veggies into the oven.
  • Cook rice as directed on package.
  • Bake veggies for 10-15 minutes (or longer if crispy edges are desired).  Bake the shrimp for 2-3 minutes per side. Remove shrimp from oven and immediately brush with yogurt mixture.
  • Slice watermelon and cut into cubes.
  • Serve shrimp and veggies with rice and watermelon on the side. (Serving size: 4-6 shrimp, 1/2 cup rice, 3/4 cup veggies, 1 cup watermelon).


Serving: 2g | Calories: 387kcal | Carbohydrates: 53g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 138mg | Sodium: 318mg | Fiber: 3g | Sugar: 13g