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Apr 29, 2019 2 min read
A quick and appetizing meal that will be on the table in less than 20 minutes - this shrimp and rice dish is perfect after a long day at work. Brining the shrimp greatly improves its taste and texture.

Simply cover the peeled and deveined shrimp with water, add 1/4 teaspoon baking powder and a teaspoon of salt and let sit for 12-15 minutes in the fridge before proceeding with the recipe.

  • Yield: 2 servings
  • Prep Time: Less than 10 minutes
  • Cook Time: Less than 10 minutes
  • Recipe Type: Easy, Low-Carb, Low Fat, Gluten-Free, Pescatarian
  • Cuisine: Cajun


  • 1 packet NutriNoodle Shirataki Rice with Oat & Soybean Fiber
  • 1 tablespoon olive oil
  • 1/2 medium red onion, finely chopped
  • 3 sweet mini peppers, deseeded and thinly sliced
  • 1 garlic clove, minced
  • 8oz/225g large shrimp, peeled and deveined
  • Juice of 1 lime
  • 1 teaspoon Cajun seasoning (or use 1/4 teaspoon each paprika, dried thyme, ground cumin, and onion powder)
  • 1/4 cup low sodium vegetable broth
  • 1/3 cup canned red kidney beans, drained and rinsed
  • 1 packet/200g/7oz Nutri Noodle Shirataki Rice with Oat & Soybean Fiber
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and freshly ground black pepper
  • Lime wedges, to serve


    1. Prepare Nutri Noodle Shirataki Rice according to package instructions and set aside.

    2. In a large skillet, heat the olive oil over a medium-high heat and sauté the onion and pepper until tender. Add the garlic, shrimp, lime juice and seasoning and cook for 1-2 minutes then add the vegetable broth. Continue cooking until the shrimp turns pink and the liquid has evaporated, about 2-3 minutes.

    3. Stir in the beans and the shirataki rice; let heat through, sprinkle with parsley, and serve immediately garnished with lime wedges.



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