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–+ servings

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 minutes
Cook Time 25 minutes
Total Time 45 minutes
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
 

  1. Start by prepping your ingredients. Dice the potatoes, peel and devein the shrimp, shred the cabbage, and slice the cucumber.
  2. 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.
  3. 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.
  4. Add the cooked potatoes and rice to the skillet with the shrimp. Stir to combine and heat through for another 2-3 minutes.
  5. 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.
  6. 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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