Lemon rice with shrimp

Are you going through step 5 or 6? Try preparing this delicious lemon rice with shrimp, we assure you you will love it! The recipe we have for you today is a delicious salad mix with lemon, which makes a perfect meal, you can also store it in the refrigerator and take it to work the next day. Kcal 342 Makes 2 servings Preparation 15 minutes Cooking 5-10 minutes 3 fat/ 5.3g fiber/ 4g salt Ingredients 1 red pepper 1 yellow pepper 5 pieces of cherry tomatoes 1 cup of rice 1 cup of boiled water Juice of one lemon 1/4 of red onion, finely chopped 200 g of shrimp, cooked and peeled 4 leaves of red cabbage Mint, finely chopped 1/2 bunch of finely chopped cilantro or parsley Freshly ground black pepper Lemon quarters, for garnish Instructions Preheat the grill and place the peppers to grill lightly, for about 5 minutes, moving occasionally, until the skin comes off. Place the peppers in a container and cover with plastic wrap. Let it sit for 10 minutes, until it cools enough. Take out the core and seeds, cut them into strips or cubes. Meanwhile, place the rice on a plate and pour over the boiling water. Let it rest for 5 minutes until the water has been absorbed, it should be spongy, so much so that the grains can be separated with a fork. Add the lemon juice and zest, tomato, red onion, shrimp, cabbage leaves and herbs and season with black pepper to taste. Serve immediately with lemon wedges and transfer to a sealed container and store in the refrigerator until ready to eat. Variants Vegetarians can omit the shrimp and add 30 g of Manchego or Parmes cheese year per serving instead. For a crunchy texture, use bulgur wheat instead of rice. Cover 100 g of Bulgur wheat with boiling water in the same way. Let soak for 15 minutes until the grains fluff and absorb the liquid. Mix some pitted black olives into the rice – each olive will be approximately 4 kcal. If you like spicy food, add a chopped fresh chili or serve with a teaspoon of sauce or dried chili