Name: Cumin Lime Shrimp Potatoes Rice Plate
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 400 g shrimp, peeled and deveined; 300 g potatoes, diced; 200 g cooked rice; 150 g cabbage, shredded; 100 g cucumber, sliced; 2 tbsp olive oil; 1 tsp cumin; Zest and juice of 1 lime; Salt and pepper, to taste; Fresh dill, for garnish; Lemon wedges, for serving; Sliced avocados (optional); Chili flakes for an extra kick (optional)

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Cumin Lime Shrimp Potatoes Rice Plate

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Indulge in the vibrant flavors of our Cumin Lime Shrimp Potatoes Rice Plate! This delightful dish features succulent shrimp paired with perfectly cooked potatoes and fluffy rice, complemented by refreshing cabbage and cucumber for that perfect crunch and burst of color. Finished with fragrant dill and a zesty lemon wedge, this recipe is not only low in sugar but also a feast for the senses. Feel free to adjust the seasoning to your liking, and don't hesitate to explore your own fresh herb selections for an extra layer of flavor!

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Prep Time 15

Cook Time 25

Total Time 45

Servings: 4

Course: Low-Sugar-Diabetic-Friendly Foo

Cuisine: Low-Sugar / Diabetic-Friendly

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g shrimp, peeled and deveined
300 g potatoes, diced
200 g cooked rice
150 g cabbage, shredded
100 g cucumber, sliced
2 tbsp olive oil
1 tsp cumin
Zest and juice of 1 lime
Salt and pepper, to taste
Fresh dill, for garnish
Lemon wedges, for serving
Sliced avocados optional
Chili flakes for an extra kick optional

Equipment

Deep fryer or large pot
Flatbread pan (e.g., tawa or cast iron skillet)
Chef's knife
Heatproof mixing bowl
Measuring spoons
Serving plates

Method

Start by prepping your ingredients. Dice the potatoes, peel and devein the shrimp, shred the cabbage, and slice the cucumber.
In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 12 minutes. Drain and set aside.
In a skillet over medium-high heat, add olive oil. Once hot, add the shrimp, cumin, lime juice, salt, and pepper. Cook for 3-4 minutes or until the shrimp turn pink and opaque.
Add the cooked potatoes and rice to the skillet with the shrimp. Stir to combine and heat through for another 2-3 minutes.
On a serving plate, create a base of the cabbage and cucumber, then top with the shrimp and potato mixture. Garnish with fresh dill and serve with lemon wedges.
Your Cumin Lime Shrimp Potatoes Rice Plate is ready to be enjoyed! Dig in and savor the delightful flavors.

Nutrition

Calories: 350kcalCarbohydrates: 33gProtein: 30gFat: 10gSodium: 220mgPotassium: 600mgFiber: 4gVitamin A: 350IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

If shrimp isn’t available, feel free to substitute with chicken breast or firm tofu for a vegetarian option.
Mix in your favorite veggies or herbs; adding chopped bell peppers or parsley can elevate the dish beautifully!
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat until warmed through.

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Cumin Lime Shrimp Potatoes Rice Plate