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1 cup dry instant brown rice, prepared according to package directions
2 teaspoons Natural Grapeseed Oil
1/2 red bell pepper, diced
1 pound shrimp, peeled and deveined
Prepare rice according to package directions.
While rice is cooking, heat Natural Grapeseed Oil in a 10-inch nonstick skillet over medium-high heat. Add the pineapple and red bell pepper. Sauté for about 5 minutes or until lightly browned.
Add the shrimp and sauté until shrimp is pink and cooked through. Stir in Sweet & Sour Sauce.
Serve over prepared rice.
Calories 250, Carbs 26 grams, Cholesterol 170 milligrams, Fat 3.5 grams, Fiber 2 grams, Protein 25 grams, Sodium 280 milligrams, Sugar 8 grams
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