Educators, Dietitians, Nurses, Mental Health & Fitness Professionals
Menu Planning & Recipes

Pesto Shrimp
with Feta & Brown Rice

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  • 1 Tbl. canola oil
  • 1 large onion, finely chopped
  • 4 c. cooked rice (brown Basmati, or Jazmine)
  • 1 package of Knorr Pesto Sauce Mix
  • 4 oz. feta cheese, crumbled
  • 1 package (16 oz.) frozen pepper strips
  • 8 oz. fresh mushrooms, sliced
  • 1 can (14.5 oz.) tomatoes
  • 1 can (8 oz.) pineapple tidbits
  • 1½ pounds peeled deveined, raw shrimp


1.   Preheat oven to 425-degrees.
2.   Use a large bowl to mix all the ingredients together.
3.   Spray a large lasagna pan with cooking oil, and fill with the shrimp vegetable mixture. Pat mixture down, and cover pan with foil.
4.   Bake at 425-degrees for 60-minutes. Remove from oven, uncover and serve immediately.

Nutrition:  (Serving size: 1/6th recipe)
: 416       protein: 33.4g         total carbohydrate: 49.7g     total fat: 8.5g
: 12.0g     sodium: 761mg       dietary fiber: 4.8g               saturated fat: 2.8g